My 6 year old son just finished kindergarten last week and our summer has officially began. American schools have a looong summer break. It varies depending on school districts and which state you live in, but in my son’s case, he’ll have about 10 weeks off! Oh I wish I have 10 weeks of vacation (…daydreaming…).
When I was growing up in Japan, my summer break was just 5-6 weeks, and I thought that was long. I’m a bit worried about how to keep up with this active boy while my daughter still goes to preschool every morning during the summer.
Today I’m sharing a clam recipe. Yes, finally. Thank you for waiting, to those who requested for other clam recipes after my Japanese Clam (Sake Steamed Clams) post back in November. We eat clams once in a while but they didn’t make it to a post. Today’s recipe comes in very handy if you want to serve some quick seafood as an appetizer or on the side. The recipe is very simple and can be prepared in minutes.
In my household, my husband does all the barbecue so he’s the chef today cooking my recipe, the barbeque clams. One of reasons I enjoy summer is because it’s barbecue season, and that means I do a bit more of the eating and less cooking on weekends! Stay tuned for more delicious Japanese BBQ recipes coming up this month!
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
- 2 giant little neck clams
- ½ green onion/scallion (chopped)
- 1 Tbsp unsalted butter (cut into small cubes)
- Sea Salt (for mounting)
- 1 Tbsp soy sauce
- 1 Tbsp sake
- ½ Tbsp mirin
Scrub the clams thoroughly with a brush in running water.
At least about 2-4 hours before grilling, de-grit clams to purge the sand (Read How To De-Grit Clams).
Start the grill. Meanwhile prepare the rest of ingredients. Chop green onions, cut butter into small cubes, and combine the seasonings in a small bowl.
When grill is hot, place the clams on it. When the clams are fully opened, after about 5 minutes, pour the Seasonings and put green onion and butter on the clams and cook until boiling. Carefully remove them from the grill. Try not to spill their juices.
Serve on top of salt. Enjoy!
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.