2 ways to make delicious grilled clams with cheese and rich satay

Prepare the ingredients

First, scrub the shell of the clams under water to remove excess dirt and sand stuck to the shell. Then, soak the clams in a bowl of water for about 4 hours, cutting a few chili peppers to help the clams release sand from inside.

Next, you proceed to prepare the other ingredients as follows:

• Shallots: peel and slice thinly.
• Green onions: chop finely.
• Garlic: Peel and mince together with chili.
• Roasted peanuts: shell and crush them.
• Pork fat: wash briefly and dice.

Make the dipping sauce

In a bowl, add: 1.5 tablespoons of water, 1 tablespoon of sugar, and 2 tablespoons of fish sauce, stirring until the sugar dissolves. Then, squeeze in the juice of 1 slice of lemon (about 5ml) and add the minced garlic and chili, mix well and adjust to your taste.

Next, in another bowl, add 2 teaspoons of sweetened fresh milk and 15g of cheese (2 pieces), and mash the cheese finely.

Make scallion oil and crispy pork fat

First, you sauté minced shallots with a little oil, then scoop it out into a bowl.

Next, you place a pan on the stove, add pork fat to render all the oil to get crispy bits. At the same time, you put chopped scallions into a bowl with 1/2 teaspoon of salt, 1 teaspoon of chili powder, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of sugar, and a bit of roasted peanuts (crushed) and mix well.

Finally, you add all the crispy pork fat together with the rendered oil into the scallion mixture, and mix well.

Grilling scallops

First, you boil water on the stove to briefly cook the scallops. When the scallops open their shells, take them out to separate the shells.

Then, you prepare a charcoal fire, place the grill and arrange the scallops on top. Spoon a moderate amount of scallion oil over each scallop, then add some cheese.

When you see the oil bubbling, take the scallops out and place them on a plate to enjoy.

Finished Product

The grilled razor clams with cheese look appealing because of the green onion oil and the rich layer of cheese on top. When enjoying, you drizzle a little fish sauce over the clam, then scoop it up while it’s still hot. You will feel the chewy texture of the razor clam, the creamy flavor of the cheese and green onion oil, harmonizing with the sweet and spicy taste of the fish sauce. Savor this dish with some Vietnamese coriander to enhance its delicious flavor!

Prepping the Razor Clams

First, you need to scrub the shell of the razor clams under water to remove any dirt and sand. Then, soak the razor clams in a basin of water along with 3 – 4 sliced chili peppers for about 4 hours to allow the clams to expel any sand inside.

Next, boil or steam the razor clams until they just open their shells, then turn off the heat and remove them to separate the clams from the shell.

Making the Satay Sauce

Add in order 10g of sliced lemongrass, 10g of minced garlic, 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1 tablespoon of satay, and 1 tablespoon of chili sauce into a blender, then press the button to blend the mixture until smooth.

Grilled razor clams

Place the razor clams (already shelled) on the grill, then drizzle a moderate amount of satay sauce mixture over each clam.

Then, grill them in the oven at a temperature of 200 degrees Celsius for about 10 – 15 minutes.

When the grilled clams are cooked, take them out and place them on a plate, and you can drizzle an additional layer of scallion oil on top to make the razor clams look shiny and more appetizing.

Final product

The grilled razor clams with satay have an attractive red color from the satay sauce. The chewy clam meat combined with the spicy sauce and rich flavor will surely make you unable to resist this spicy grilled razor clam dish.