These drunken grilled clams are the perfect summer meal.
The Deets
These drunken grilled clams are the ultimate summer meal and so easy to make! Whenever I get to the chance to grill in the summer, I love to do it. It’s mess-free, easy, and adds a delish flavor to the meal (IMO!). These are super quick to whip up and making the sauce is simple. You’ll need Thai chili, garlic, a shallot, butter, ginger, lemon grass, sake, lime, and sea salt and pepper! And on’t forget the wine. Adding some white wine to the sauce gives it the “drunken” effect, adding an extra layer of flavor that pairs perfectly with the briny clams. You’ll cook all of that together into a delish sauce. Grilling clams is so easy because they tell you when they are done. Cook them until they open up, and voila! Dinner is served. Note: Discard any clams that do not open. This is also a great app idea for a summer party. The presentation is beautiful, and the flavors will impress your guests. Plus, the cooking process is quick and allows you to enjoy more time with friends and family. If you enjoyed this recipe, be sure to check out my other dinner ideas here!
Drunken grilled clams
Ingredients
- 2 dozen little neck clams
- 3 scallions
- cilantro
The sauce
- 1 thai chili or red chili, sliced
- 3 garlic cloves, minced
- 1 small shallot, minced
- 3 tbsp butter
- 1 2 inch piece of ginger, peeled and grated
- 1 lemon grass stalk, sliced into 2 inch pieces
- 1/4 cup sake
- 1/2 lime
- sea salt
- pepper
Instructions
- Soak clams in water for at least 15 min and then scrub any excess dirt off of them.
- To make the sauce for the clams, start by melting butter in a pot over medium heat. When butter is melted, add in shallots, ginger, garlic, lemon grass, chilis salt and pepper.
- Cook for about 3-5 min or until everything is super fragrant. Add in sake and let everything cook down for another 3 or so minutes. Turn off heat and add in lime juice. Season to taste.
- Preheat grill to 450+ and then add clams. Grill until clams open up. Transfer to a plate, reserving as much of the clam juice as possible. Add sauce to each clam and sprinkle chopped cilantro and scallions overtop. Enjoy!
