Grilled Clams with Ginger

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: Allow the grill to reach proper temperature for about 5 minutes before adding clams.

2. 2

   In a small bowl, whisk together soy sauce, mirin, rice vinegar, and 1 tablespoon of sesame oil to create the glaze. Set aside.

   Tip: This glaze base can be prepared while the grill heats up.

3. 3

   Combine minced ginger, garlic, olive oil, remaining sesame oil, red pepper flakes, and sea salt in another bowl to make an aromatic oil mixture.

   Tip: Don't mix the two sauces together yet—they'll be applied at different stages of cooking.

4. 4

   Pat the clams dry with paper towels and arrange them on the hot grill grates in a single layer, cup-side up if possible.

   Tip: Placing clams cup-side up helps catch the delicious juices and prevents them from spilling out.

5. 5

   Grill the clams for 4-5 minutes until they begin to open. Once opened, drizzle the ginger-garlic oil mixture directly into each clam.

   Tip: Discard any clams that don't open after 6 minutes as they may not be safe to eat.

6. 6

   Continue grilling for another 2-3 minutes, then brush the glaze over the opened clams using a silicone brush.

   Tip: Work quickly when brushing to prevent the glaze from burning on the grill.

7. 7

   Grill for a final 2 minutes until the glaze caramelizes slightly and the clam flesh is opaque and just cooked through.

   Tip: Don't overcook the clams or they'll become tough and rubbery.

8. 8

   Transfer the grilled clams to a serving platter, garnish generously with scallions and fresh cilantro, and serve immediately with lime wedges on the side.

   Tip: Squeeze fresh lime juice over the clams just before eating for brightness and acidity that complements the ginger.