This Vietnamese grilled shrimp recipe will delight those who love tender, smokey grilled clams. It’s loaded with rau ram and roasted peanuts. To make delicious and affordable grilled clams at your home, you don’t need to travel to Vietnam.
Background
Last year, when we visited Vietnam, I was eager to eat street food. I was most excited about fresh grilled clams recipe. This simple dish can be found everywhere, from Hanoi to Da Lat to Saigon.
This photo brings back memories of Vietnam and the feelings I had when we were there. This photo was taken in Saigon in 2020. We stopped at this busy spot for clams at midnight with my cousin, parents, and girlfriend.
Restaurant: Oc Loan
Address: 12 Block C, Nguyen Thien Thuat apartment complex, Ward 1, Dist 3, Saigon, Vietnam Streetside clams in Saigon (Vietnam)
There are many restaurants near me that sell grilled clams, such as Artist’s Cafe or Oc & Lau. After watching street vendors making clams in Vietnam, it was easy to recreate the recipe at home.
Different types of clams you can use
You can find many types of clams in Vietnam and in specialty restaurants in the US. They are used in similar grilled dishes such as cherrystone, Manila and razor clams. These clams are very popular, as well as the blood clams. These clams are known in Vietnamese as huyet.
The avid water filtering abilities of blood clams make them more susceptible to bacteria and other health hazards. Although blood clams from the US come from Mexico, they are safe to eat. However, it is important to check with your fishmonger to find out where they came from before you purchase them.
You can use any type of clams to make this recipe, even if you don’t have blood clams. I recommend clams of about 2 inches (medium size) to ensure that the meat and shells are large enough to hold the toppings.
Grilling seasonings and toppings
There are many seasonings available for grilled clams recipe, including buttery garlic-based sauces and thick oyster sauces. These grilled clams needed a lighter seasoning to not overpower their flavor.
To season the clams, I used mo hanh (scallion oils) after steaming them. Mix it in a pan and grill the clams. You can then add any toppings or sides you like to the clams once they are removed from the grill.
How to grill the Clams
Here are some tips to make the best grilled mussels:
- To save money, choose the largest shells. Larger shells are easier to season and add toppings to. They also make it easier for you to move the grill around.
- We are not searing so you can grill as soon as the coals are poured out, provided they are not too hot.
- Grill with charcoal to get a smoky flavour.
- You can grill green onions or corn on the cob using the extra coals.
What to do after grilling?
Because there are so many options, side dishes and toppings are my favorite part of this dish! Vietnam served fresh grilled mussels with rau ram, chopped peanuts and a side dish of beer.
My clams are also great with a splash lime juice and crispy fried garlic, or fried shallots. You can add chile pepper slices to your shells if you like heat. There are many ways to garnish grilled clams recipe, but it is important to make sure they are fresh.
These are my favourite seafood dishes to pair with it: whole fish, and raw-shucked oysters.
Click to learn more about easy Asian dishes.
Vietnamese Grilled Clams Recipe (Peanuts, Onions and Garlic)
Equipment
- Strainer
- Mixing bowl
- brush
- Cutting board
- saucepan
- knife
- Grill
Ingredients
CLAMS
- 2 lb blood clams or preferred clams
- 6 c cold water for soaking clams
- 3 tbsp salt
- 6 c filtered water for cooking clams
SEASONING / MỞ HÀNH
- 2 stalks scallions sliced thinly
- 3 tbsp vegetable oil
- ½ tsp salt
SIDES
- pepper to taste
- salt to taste
- rau ram Vietnamese coriander
- limes slices optional
- 1 tbsp fried garlic
- chile peppers optional
- 1 tbsp roasted peanuts chopped
Instructions
CLAMS
- Use a stiff brush to clean and scrub the clams under running water.
- Combine the cold water with the salt in a bowl. Mix the salt and cold water together in a bowl. Stir until it dissolves. Let the clams sit for 25 minutes before adding them to the bowl. Repeat this process until you see no more sand. Run the clams over the bowl one more time to rinse.
- Place the clams in a large saute pan and heat water on medium-high heat. Turn the heat up to medium, and boil the water for about 8-10 minutes.
- Place the clams on a plate. Let them cool for 3 minutes, or until you can handle them easily with your hands.
- Take one-half of each shell and use your hands to take it out. Then, remove the clam meat from the shell by using your fingers.
MO HANH SEASONING
- Peel and slice the scallions.
- In a saucepan, heat oil over medium heat. Stir in all the chopped scallions. Cook for 30 seconds, or until fragrant and softened. Add the salt.
- Turn off the heat
- Season your food with salt or pepper according to your taste.
ASSEMBLY
- In a bowl, combine the chopped clam meat and the sauce.
- Place the clam meat, sauce mixture in half of a clamshell. Continue to stir until all of the clam meat has been placed in the shells
- Place the clamshells and meat on a medium-heat grill.
- Serve with any side you like!
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