Littleneck Clams with Crispy Shallots

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Littleneck Clams with Crispy Shallots

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I had these first in Thailand which I ate from a food cart (awesome) and cost about next to nothing. They would shuck the fresh clam in front of you and you knew they were fresh. They even let you smell them if your western person to ensure freshness, I suppose they would get some ignorant visitors thinking that because its from a food cart it must be off. The street vendors would grill them but to make it easy I use a broiler instead. I also saw a version on the BBC program Ramsay's Great Escape so this recipe is in good company.



Littleneck Clams with Crispy Shallots

On 26/02/2012 (Sunday) at 7:20 pm by Benny.
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  • Prep Time:
    15 min
  • Cook Time:
    3 min
  • Ready Time:
    18 min


1 servings


  • 5 littleneck clams per serving
  • crispy shallots in olive oil finely slice shallots and fry them in olive oil until browned
  • fish sauce
  • sliced scallions
  • chili sesame oil
  • fresh lime juice



Start by shucking the little necks. If you are not good at it you can always put them in a 375 degree oven for a couple min or until they just start to open.

Lay on a baking tray and put some of the crispy shallots with some of the olive oil on top of the clam. Add a dash of fish sauce and a little bit of scallions and a drop of sesame chili oil.

Now under the broiler middle rack for about 2 min until you can see the juice bubbling. Finish with a squirt of fresh lime juice.

How easy is that and absolutely delicious!



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