Jimbaran Grilled Clams. Credit: Noah Fecks
Ingredients
Littleneck clams: 2 lbs (cleaned)
Neutral oil: 2 tbsp
Garlic cloves: 2 (finely chopped)
Shallot: 1 (thinly sliced)
Red chili: 1 (finely chopped)
Tomato: 1 (diced)
Kecap manis: 2 tbsp
Lime juice: 1 tbsp
Butter: 1 tbsp
Fresh cilantro: for garnish
Lime wedges: for serving
Simply spiced, “this dish is inspired by seafood dinners on the beach in Jimbaran, Bali, where freshly grilled shellfish is cooked over charcoal just steps from the ocean,” says Cédric Vongerichten.
How to make Jimbaran Grilled Clams
01.
Preheat the Grill
- Heat a grill to high heat.
02.
Make the Sauce
- In a small pan, sauté the garlic, shallot, chili, and tomato in the oil until softened.
- Add the kecap manis, lime juice, and butter, then cook for 1 minute more.
03.
Grill the Clams
- Place the clams directly on the grill and cook until they begin to open.
04.
Finish and Serve
- Spoon the sauce over the clams and continue grilling for 1 to 2 minutes.
- Finish with fresh herbs and serve with lime wedges.
More from this author
Read More
Get your free hot trends guide
Sign up for our monthly round-up of foodie inspiration and unlock our exclusive guide to what's hot in food and drink this year.
Get your free plating guide
Sign up for our monthly round-up of foodie inspiration and receive our exclusive plating guide free.
Discover your next fav spot
Sign up for our monthly round-up of foodie inspiration and receive our exclusive restaurant guide free.