Broiled Clams with Garlic and Ginger

Though far from local at least where I live clams have been a welcome treat at our dinner table. They’re rich in vitamin B12 and iron and they taste delicious. I’m accustomed to eating clams with lemon, parsley and butter but this Asian-inspired dish is a nice, luxuriously flavorful alternative. I serve these with Tamari-Sesame Dipping Sauce spooned over them.

broiled clams with garlic and ginger

By Jenny Published: January 28, 2008

    Though far from local at least where I live clams have been a welcome treat at our dinner table. They're rich in vitamin B12 and iron …


    • About 12-14 Fresh Clams
    • 3 Carrots
    • 1/4 of a Yellow Onion
    • 1 Piece of Ginger
    • 3 Garlic Cloves
    • Scallions if you have some (I didn’t)


    1. Give those clams a good washing in your sink and scrub their shells to remove the grit and grime of the seabed.
    2. Peel your carrots. And save those carrot shavings for your soup stock. It’s all the unwanted and uncherished parts of food that make stock delicious: carrot shavings, animal bones, garlic peels.
    3. Peel and mince the garlic and carrots.
    4. Now cut off the peel of your ginger so your ginger is a nice, smooth rectangle.
    5. And mince your ginger. Guess what you’ll do with your onion?
    6. If you guessed Mince it you’re right on. If you didn’t, well, there’s probably not much help for you.
    7. Now put all of those minced veggies into one bowl and admire how pretty it looks. Wouldn’t it look a little nicer with some specks of green? Scallion or cilantro, perhaps? Damn it. I had none. Next time. Next time. There’s always a next time.
    8. Remember those clams? Now it’s time to dump them in some boiling water.
    9. Now remove the top shell because you’ll serve them on the half shell. It’s pretty that way.
    10. Sprinkle the clams with your minced vegetables and set them under the broiler for a minute or two which is just long enough to soften the vegetables a bit and make them fragrant.

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