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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
- 2 dozen top neck clams
- 1 teaspoon neutral oil (canola, vegetable, etc.)
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon minced lemongrass
- 4 Thai chilis, sliced
- 1/2 cup chicken stock
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons tamari
- 1 tablespoon sugar
- 1 lime, juiced
- 1 tablespoon minced Thai basil
- 1 tablespoon minced cilantro
- 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.
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique