Grilled Clams with Ginger
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under half an hour and tastes absolutely restaurant quality. Fresh ginger is the star here, bringing a warming spice that aids digestion while complementing the briny sweetness of the clams beautifully. The best part? You only need a hot grill and one pan to create something that feels fancy but requires minimal fuss. With just twenty minutes of prep, you'll have a showstopping dish that your guests will think took hours to prepare.
Ella x
Ingredients
- 1 kglittleneck clams(cleaned and scrubbed)
- 3 tablespoonsfresh ginger(minced)
- 5garlic cloves(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsmirin
- 1 tablespoonrice vinegar
- 2 tablespoonssesame oil
- 3 tablespoonsolive oil
- 2lime(halved for juice and wedges)
- 4scallions(sliced thin)
- 2 tablespoonsfresh cilantro(chopped)
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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