Prep 10 mins
Cook 15 mins
This recipe is from week 15 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Ashmore and Cartier is my 15th stop. Because these two islands are really just parts of a small, unpopulated marine preserve, this recipe actually comes from Indonesia. Traditional Indonesian fishermen have fishing rights in the waters off Ashmore and Cartier. Clam is one of the species harvested there.
- Boil the clams until the shells are just open. Let cool and remove the meat.
- Mix the clams with the shallots, sweet soy sauce, lime juice and salt and pepper. Marinade for 30 minutes.
- Place the clams on skewers and grill over hot coals until heated through, basting with the marinade. Don't overcook!
- Serve with Indonesian fried rice.