Embark on a flavorful adventure with our tantalizing recipe for grilled clams with green onion, peanuts, and oil. This dish is a symphony of textures and tastes, perfectly combining the fresh, briny flavor of clams with the aromatic zest of green onions and the nutty crunch of peanuts. Drizzled with a delicate oil that enhances rather than overpowers, this recipe promises a culinary experience that’s as delightful as it is unique. Whether you’re a seafood aficionado or looking to broaden your culinary horizons, this dish is sure to impress with its elegant simplicity and vibrant flavors. Get ready to light up your grill and dive into a recipe that’s bound to become a new favorite!
What Is grilled clams with green onion, peanuts, oil?
Grilled clams with green onion, peanuts, and oil is a tasty dish that combines the freshness of clams with the crunchy texture of peanuts and bright, aromatic flavors from green onions and herbs. This recipe has its roots in Vietnamese cuisine, which often pairs seafood with peanuts, fresh herbs, and bright dipping sauces. The clams are gently cooked on the grill so they remain plump and juicy inside their shells, while the exterior gets lightly charred and smoky. Topped with chopped green onion, garlic, cilantro, and crunchy peanuts, this dish offers an explosion of flavors and textures in each bite. Served as an appetizer or main course, these grilled clams make for a fun, hands-on meal perfect for casual gatherings with friends and family.
Ingredients and Measurements
The ingredients for grilled clams with green onion, peanuts, and oil are:
- Clams – 24 littleneck or small clams, scrubbed
- Cold water – 4 quarts
- Salt – 1/4 cup
- Scallions – 4, thinly sliced
- Vegetable oil – 3 tablespoons
- Seasoning – 2 tablespoons fish sauce, 1 teaspoon sugar
- Vietnamese coriander – Leaves from 1 small bunch, chopped
- Fried garlic – 1 tablespoon
- Roasted peanuts – 1/4 cup, chopped
- Lime slices (optional) – wedges from 1 lime
- Chile peppers (optional) – 1 Thai bird chile, thinly sliced
This makes enough for 4 appetizer or 2 main course servings. The recipe is easy to double for larger crowds.
Preparation and Cooking
Making grilled clams with green onion, peanuts, and oil involves just a few simple steps:
Cleaning the Clams
- Place clams in a large bowl and add cold water to cover.
- Add the salt and let clams soak for 30 minutes so they release any sand or grit.
- Scrub clams thoroughly with a stiff brush to clean the shells.
- Drain and rinse clams; discard any that do not close tightly when handled.
Making Scallion Oil
- Heat vegetable oil in a small skillet over medium heat.
- Add the sliced scallions and cook, stirring frequently, until just wilted, 1-2 minutes.
- Remove from heat and stir in fish sauce and sugar. Set aside.
Grilling Techniques
- Prepare a hot charcoal or gas grill for direct high-heat cooking.
- Place clams directly on the grill grates.
- Cook undisturbed until the shells pop open slightly, 5-8 minutes.
- Use tongs to transfer the opened clams to a serving platter as they finish cooking.
- Discard any unopened clams.
Serving and Presentation
There are many tasty ways to serve up these grilled clams:
- Arrange clams on a platter and spoon the scallion oil over the top.
- Garnish with the chopped herbs, fried garlic, and peanuts.
- Serve with lime wedges for squeezing and chile peppers for those who like some heat.
- Provide small bowls for empty shells and plenty of napkins.
- Offer crusty bread to dip in the juices.
- Pair with chilled white wine or light beer for a refreshing beverage.
- For a heartier meal, add a salad or steamed rice.
Nutritional Information
Grilled clams are a lean source of protein. A 4-serving appetizer portion provides:
- Calories: 120
- Total fat: 4 g
- Protein: 12 g
- Carbohydrates: 6 g
Those with shellfish allergies should avoid this recipe.
Variations and Substitutions
Try these modifications to make the dish your own:
- Use mussels, oysters, or scallops instead of clams.
- Replace the scallions with chopped shallots or red onion.
- Mix up the herb garnishes with basil, mint, or dill.
- Replace the peanuts with roasted cashews or almonds.
- Drizzle with chili garlic sauce or sriracha instead of the scallion oil.
- Serve over pasta or fried rice instead of crusty bread.
Storage and Reheating
Leftover grilled clams keep well in the refrigerator:
- Store clams in their shells covered with the scallion oil and juices.
- Keep refrigerated up to 2 days.
- To reheat, place clams in a sauté pan with a splash of water.
- Cover and cook over medium heat until warmed through, about 5 minutes.
- Discard any clams that do not open after reheating.
Cultural Significance
In Vietnamese cuisine, clams are highly valued for their tender meaty texture. Grilling clams shells them right in their own natural cooking vessel while adding smoky depth. The bright accompaniments like fresh herbs, peanuts, and dipping sauces provide contrasting flavors and textures. This dish offers diners a fun, interactive eating experience perfect for gathering around the table and enjoying time together.
Conclusion
Grilled clams with green onion, peanuts, and oil bring the fresh taste of the sea together with the rustic pleasures of the grill. Both quick and easy to prepare, yet packed with complex flavors, this Vietnamese-inspired dish is the perfect appetizer or entree for relaxing outdoor dining. The interactive eating experience and tasty combination of clams, herbs, and crunchy peanuts will delight your family or guests. So fire up the grill and dig into this feast for the senses.
Ingredients
- Clams: 1 pound (blood clams, littleneck clams, or your preferred variety)
- Green onions: 4-6 stalks, green parts thinly sliced
- Peanuts: 1/4 - 1/2 cup, chopped
- Cooking oil: 2 tablespoons
- Salt: To taste
- Optional Ingredients
- - Chopped fresh cilantro To taste
- - Lime wedges For serving
- - Chili flakes Pinch for spice (optional)
- - Garlic, minced (optional) 1 clove
Instructions
- Prep the Clams: Soak the clams in cold water with 3 tablespoons of salt for 30 minutes to purge any sand. Rinse them thoroughly under cold running water, discarding any clams that remain open or don't close when tapped.
- Prepare the Toppings: While the clams purge, thinly slice the green onions and chop the peanuts.
- Heat the Grill: Preheat your grill to medium-high heat. Alternatively, you can use a grill pan on your stovetop.
- Grill the Clams: Brush or drizzle the grill grates with a little oil to prevent sticking. Place the clams directly on the hot grill. Cook for 3-5 minutes per side, or until the shells pop open. Discard any clams that remain unopened.
- Assemble and Serve: Transfer the cooked clams to a serving platter. Drizzle with a little more oil if desired. Top with the sliced green onions, chopped peanuts, and a pinch of salt (to taste).
Notes
- You can add a squeeze of fresh lime juice for a touch of acidity.
- If using a grill pan, you can add a splash of water or beer to the pan for a bit of steam to help the clams cook faster.
- Be careful not to overcook the clams, as they can become tough and rubbery.
- Serve immediately while hot. Enjoy with your favorite dipping sauce, like nước chấm (Vietnamese dipping fish sauce).
Nutrition Facts
Grilled Clams With Green Onion, Peanuts, Oil
Serves: 2-3 people
|
Amount Per Serving: 1 pound clams
|
||
|---|---|---|
| Calories | 300-350 | |
| % Daily Value* | ||
| Total Fat 15-20g | 23.1% | |
| Saturated Fat 3-4g | 15% | |
| Trans Fat | ||
| Cholesterol 50mg | 16.7% | |
| Sodium 300-400mg | 12.5% | |
| Total Carbohydrate 10-15g | 3.3% | |
| Dietary Fiber 2-3g | 8% | |
| Sugars 2-3g | ||
| Protein 20-25g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe