Grilled Clams with Cambodian Ginger Dressing

In my humble opinion, Cambodian cuisine has mastered the pairing of ginger to seafood. I don't know how they did or even when they did it. Yet, whenever I come across a Cambodian seafood recipe that incorporates a ginger sauce or dressing, that recipe is amazing. 

I learned that first hand more than four years ago, when my beautiful Angel and I hosted a New Year's Eve party. I prepared a bunch of dishes that symbolized good luck in the new year. The most popular dish that I prepared was a Cambodian Ginger Catfish recipe. That catfish was in more demand from the guests than anything else in the spread. 

So, when I got my hands on some top neck clams that I planned on grilling, it seemed only appropriate that I return to the cuisine of Srok Khmer (how the Cambodians refer to their country) and its cuisine for inspiration. Sure enough, I found a few recipes that were worth a try. The only question is which one to use. 

I ultimately chose a recipe from Theo Cooks, but I decided to make a few modifications. The original recipe called for four tablespoons of grated ginger and four tablespoons of olive oil. I halved the grated ginger because I got a little impatient and I thought that, given its relatively strong flavor profile, a lot of ginger might cause an imbalance in the dressing. I also substituted vegetable oil for olive oil because, as far as I know, olive oil does not feature prominently in Cambodian cuisine. The last modification is that I did not shake the ingredients in a jar. Instead, I used a whisk to create an emulsion. I thought that would better mix the ingredients as well as improve the texture of the dressing. 

In the end, this recipe was very good. The ginger still shined in the dressing, but the sweetness from the honey and the slight tartness of the lime juice were also present in the flavor of the dressing. Not only does the dressing work well on clams, but it would also be a good condiment for grilled fish. That will be another post for another day.

GRILLED CLAMS WITH CAMBODIAN GINGER DRESSING

Recipe adapted from Theo Cooks

Serves 2-3

Ingredients:

• 2 pounds of top neck clams (about 8 to 12)
• 2 tablespoons grated ginger
• 1 clove garlic, grated
• 1 lime juiced
• 1 teaspoon soy sauce
• 1 tablespoon honey
• Salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• Pinch dried chile flakes
• Handful of finely chopped cilantro

Directions:

1. Prepare the dressing. Combine all of the ingredients, except the cilantro, together in a bowl. Whisk until the ingredients are well combined. Add the cilantro and stir to combine. 

2. Grill the clams. Heat a grill on high heat. Place the clams on the grate. Close the grill and cook the clams until they open, at most 5 minutes.  Remove the clams from the grill.

3. Finish the dish. Remove the top shells from the clams. Spoon some of the dressing over the clams and serve immediately.

PEACE.