Blood clams are a type of seafood rich in nutrients beneficial for health. Today, TasteVN will take you to the kitchen to introduce 3 ways to make grilled dishes such as blood clams grilled with green onion oil, grilled whole, and grilled in foil, which are incredibly delicious and nutritious for you to treat your friends and family on weekends!
1. Blood clams grilled with green onion oil
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Blood clams grilled with green onion oil For 4 people
Blood clams 1 kg (Large blood clams) Peanuts 100 gr Chili 1 piece Garlic 1 clove Green onions 5 stalks Purple onions 5 bulbs Lemon 1/2 piece Sugar 1 teaspoon Fish sauce 2 tablespoons Cooking oil 100 ml Salt A little
Tools needed
Ingredients image
How to cook Grilled Blood Clams with Oil and Green Onion
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Preparing the blood clams
To clean the blood clams of sand and dirt, soak them in diluted saltwater with a few slices of chili for 2 – 3 hours.
After that, take the clams out and use a pot scrubber to scrub the clams to clean the dirt on the shell, then rinse them thoroughly with water 3 – 4 times.
Tip:- To make the grilled blood clams more delicious, you should choose larger clams instead of the small ones typically used for stir-frying with tamarind.
- Larger clams will give you plump, sweet, and tender meat. When grilled, the meat will shrink less, helping you have a more perfect culinary experience!
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Boil the blood clams
Put the blood clams in a pot, add 200ml of water, and boil them over high heat for about 5 minutes until the clams open. Turn off the heat, take the clams out, and remove one side of the shell.
Note: Only briefly boil the blood clams, do not boil them until the meat is fully cooked, as this will cause the clams to dry out when grilled and lose their natural sweetness.
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Prepare other ingredients
Green onions are washed and chopped finely. Roasted peanuts are golden and crunchy, then remove the skin and crush them.
Shallots, peeled and sliced thinly, then heat a pan on the stove, add 100ml of cooking oil to heat, fry the shallots until golden, then take the shallots out into a bowl and pour the cooking oil into another bowl.
Put garlic and chili in a bowl and use a pestle to crush the garlic and chili. Then add 1 teaspoon of sugar, 2 tablespoons of fish sauce into the bowl, stir well until the sugar dissolves, then squeeze lime juice into it, and you have a delicious, rich dipping fish sauce.
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Grill the blood clams
Light the charcoal until it glows red, then place the grilling rack on top and arrange the blood clams on the rack. Use a spoon to drizzle the fried shallot oil over each clam.
Grill for about 10 minutes, when the oil inside the clams starts to bubble, sprinkle the fried shallots and chopped green onions on top, and add a little more peanuts to finish.
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Finished product
Grilled blood clams with scallion oil are aromatic, each clam is delicious and hot, blended with crunchy peanuts, and the fatty taste of scallion oil is truly appealing.
Dipping the blood clams in a bit of spicy chili fish sauce makes it absolutely wonderful!
2. Grilled blood clams
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled blood clams For 2 people
Blood clams 300 gr Salt A little Chili A little
Ingredient image
How to cook Grilled blood clams
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Prepare the blood clams
Soak the blood clams in diluted salt water with a few slices of chili for 3 – 4 hours so that the clams release sand and dirt.
Then, use a brush to scrub the outer shell clean and rinse 2 – 3 times with water to ensure cleanliness.
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Grilled blood cockles
You place the grill on the gas stove, turn on medium heat, then put the blood cockles on to grill for about 30 minutes until they are cooked. You turn off the stove and transfer the cockles to a plate.
Tip: You can grill any blood cockles using charcoal for a more fragrant and delicious result.
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Final product
Grilled blood cockles prepared simply but retaining the natural fatty and sweet flavor of the cockles, you will feel the fresh, original taste of the cockles.
This dish is best enjoyed while the cockles are still hot, served with salt, pepper, lime, and Vietnamese coriander for the best taste!
3. Grilled blood cockles in foil
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Grilled blood cockles in foil Serves 5
Blood cockles 500 gr Lemongrass 3 stalks Chili 2 pieces Ginger 1 piece (20gr)
Ingredients Image
How to Make Grilled Blood Clams in Foil
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Prepare the blood clams
To let the clams expel all the sand and dirt, soak them in water with a few slices of chili for about 3 – 4 hours.
After that, use a brush to scrub the outer shell, rinse the clams with water about 3 – 4 times, then let them drain.
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Prepare other ingredients
Cut 1 stalk of lemongrass diagonally, the other 2 stalks you crush and cut into pieces.
Crush and finely chop the ginger. Slice the chili into small pieces.
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Wrap the blood clams
Prepare a sheet of foil (30cm x 50cm), lay the foil on the table, then place the blood clams in the center of the foil, and add the prepared lemongrass, ginger, and chili on top of the clams.
Wrap the foil and fold both ends tightly.
To ensure the clams are wrapped securely, wrap an additional layer of foil around it!
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Grilling blood clams
Put the blood clams wrapped in aluminum foil on a grill, then turn on a high flame and grill the blood clams for about 20 minutes until cooked. Remember to flip both sides to ensure they cook evenly!
Tip: If you have a charcoal grill, grilling blood clams on it will make them more fragrant and delicious.
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Final product
You take the wrapped clams out on a plate, use a knife to make a cut and open the clam package.
The grilled blood clams are hot, fragrant with ginger and lemongrass, with a natural sweetness that blends with the slightly spicy taste of chili; dipping the clams in salt and lime makes it incredibly delicious.
How to choose fresh and delicious blood clams
- You should choose clams that are medium-sized, not too big and not too small. Because small clams will shrink during cooking, while large clams tend to be tough.
- Choose clams that have their tongues sticking out.
- If the clams smell bad, absolutely do not buy them.
How to clean sand from blood clams
- Soak the blood clams you bought in rice water or diluted saltwater with chili for at least 1 hour to help them release dirt, mud, and sand.
- Then use a brush to scrub the outer shell clean, rinse with clean water, and let them dry.
Tips for successful preparation
- Do not cook blood clams for too long as this will cause the meat to shrink, losing its natural sweetness; blood clams are also very delicious and nutritious when eaten rare.
- If you have difficulty opening the clam shell, you can use a fork to insert into the gap between the shells and gently pry it open.
See more:
- How to make delicious garlic fried blood clams, flavorful, easy to make, addictive
- How to make crispy fried shrimp rolls, delicious and irresistible
- How to cook super delicious sucking snails, flavorful Central Vietnam style that everyone loves
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With 3 recipes for grilled blood cockles that are simple to make at home, TasteVN hopes you will have a delicious meal with family and friends during the weekends. Wishing you success!
*Refer to images and recipes from the YouTube channel: Minh Tiến Vlog, Trai Nghiem Cuoc Song and Chef Tám Râu
