Author Notes
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
Ingredients
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2
dozen top neck clams
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1 teaspoon
neutral oil (canola, vegetable, etc.)
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2
cloves garlic, minced
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1 teaspoon
grated ginger
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1/2 teaspoon
minced lemongrass
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4
Thai chilis, sliced
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1/2 cup
chicken stock
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1 1/2 tablespoons
fish sauce
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1 1/2 tablespoons
tamari
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1 tablespoon
sugar
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1
lime, juiced
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1 tablespoon
minced Thai basil
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1 tablespoon
minced cilantro
Directions
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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.
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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.
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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.
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Add the chicken stock, fish sauce, tamari, and sugar to the saucepan and cook until boiling.
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Remove the pan from the heat and squeeze in the lime juice and stir in the minced herbs.
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Carefully spoon the sauce onto the clams and serve immediately.
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