When I bought top neck clams for the first time, I realized, "Oh sh*t, they're huge. What pan do I have that's large enough to hold these?" And then realized, I should just grill them. I mean, they're huge. —Rach Kim
Start by cleaning and preparing the clams. The clams should be soaked in cold water and scrubbed to get rid of grit and sand. I find that when I leave them to soak for a while, they start to open up a bit and release more grit.
Place the clams on a hot grill with the lid closed for 8 to 10 minutes, or until they open. Carefully remove them from the grill to prevent from losing any delicious juices.
While the clams are going, prepare the sauce. Heat a saucepan with a little oil over medium heat. Add in the garlic, ginger, lemongrass, and chilis and cook until fragrant and the edges of the garlic are lightly golden.
Add the chicken stock, fish sauce, tamari, and sugar to the saucepan and cook until boiling.
Remove the pan from the heat and squeeze in the lime juice and stir in the minced herbs.
Carefully spoon the sauce onto the clams and serve immediately.