Roasted Clams with Ginger

Instructions

1. 1

   Preheat your oven to 425°F (220°C). While it heats, rinse the clams under cold running water and scrub their shells thoroughly with a brush to remove any sand or debris.

   Tip: Discard any clams with cracked shells or those that don't close when tapped.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until well combined. Set the ginger-soy glaze aside.

   Tip: The honey adds a subtle sweetness that balances the saltiness of the soy sauce.

3. 3

   Heat vegetable oil in a large oven-safe skillet over medium-high heat. Add the sliced garlic and cook for 1-2 minutes, stirring frequently, until golden and fragrant. Remove the garlic chips with a slotted spoon and set aside on a paper towel.

   Tip: Watch the garlic carefully to prevent burning, as it can turn bitter quickly.

4. 4

   Add the minced ginger to the same skillet and stir for 30 seconds until aromatic. Return the garlic to the pan and quickly add all the clams, stirring gently to coat them with the oil and ginger.

   Tip: Working quickly prevents the ginger from burning and keeps it fresh-tasting.

5. 5

   Pour the ginger-soy glaze over the clams and toss gently to coat everything evenly. Sprinkle with red chili flakes and sea salt.

   Tip: Don't overmix as this can damage the delicate clam meat.

6. 6

   Transfer the skillet to the preheated oven and roast for 8-10 minutes, until the clam shells begin to open. Remove from the oven and discard any clams that haven't opened.

   Tip: Clams cook quickly at high heat; check them at 8 minutes to avoid overcooking.

7. 7

   Scatter the reserved garlic chips, chopped green onions, and fresh cilantro over the hot clams. Serve immediately in shallow bowls with lime wedges on the side.

   Tip: The cilantro and green onions add brightness and a fresh contrast to the rich, savory flavors.