Vietnamese · Dinner
Grilled Clams with Scallion Oil
Fresh clams grilled over high heat until they pop open, finished with a scallion oil made from scallion, garlic and hot vegetable oil, then splashed with fish sauce and lime. Served in the shell as a quick coastal Vietnamese starter with a light chili and pepper kick.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
357Calories
20.4gProtein
27.2gFat
7.9gCarbs
1.7gSugar
1gFiber
1062mgSodium
89mgChol
3.8gSat Fat
397mgPotassium
85mgCalcium
10.8mgIron
39mcgVitamin B12
9mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Scrub clams under cold water, discarding any that are cracked or won't close. Preheat grill to high heat.
2
Saute
Heat vegetable oil in a small saucepan over medium heat for 2 minutes until it shimmers. Add garlic and scallions, cook 30-45 seconds until wilted and fragrant.
3
Grill
Place clams directly on hot grill grate over high heat for 4-6 minutes, checking after 3 minutes, until shells pop open and meat looks opaque.
4
Plate
Transfer opened clams to a plate, spoon warm scallion oil with fish sauce, lime juice and chili over each. Scatter cilantro and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g clams
- 66 scallions
- 6 cloves6 cloves garlic
- 6 tbsp90ml vegetable oil
- 2 tbsp30ml fish sauce
- 2 tsp2 tsp lime juice
- 22 small red chili
- 1/2 tsp1/2 tsp black pepper
- a small handful cilantro
