Prep 15 mins
Cook 7 mins
This is fun to do on a picnic especially if you can dig the clams right there. Make the sauce at home and bring it along. You can put the sauce on them a few hours ahead of time if you are serving them at home and keep them in the fridge if you plan to serve them cold - I like them at room temperature
- 24 littleneck clams
- 3 tablespoons low sodium soy sauce
- 1 1⁄2 teaspoons sesame oil
- 3 cloves garlic, chopped
- 2 scallions, chopped
- 1 tablespoon ground toasted sesame seeds
- 1 teaspoon sugar
- 2 tablespoons jalapeno peppers, finely chopped
- Discard any clams that do not close when you give them a good rap (don't smash them) Scrub them twinkly clean.
- In a large pot (big enough to hold the clams in a single layer) bring 1 cup of salted water to a boil and drop in the clams, cover and steam for 6 minutes or until the clams open (if any clams do not open discard) Meanwhile whisk together the remaining ingredients.
- Remove clams and drain.
- Remove 1 part of the shell so the clams are sitting in a half shell, loosen the clam with a twist of a knife Pour a little of the sauce onto each clam.
- Serve hot or cold.
This was great! I made it for my boyfriend's birthday. Instead of steaming the clams I grilled them and served them hot off the grill. The sauce really makes this dish. Now I want to try it with oysters and mussels too.
This is really good! I would never have thought to add sesame seeds and oil to steamed clams but it is very good. Just the right amount of jalapeno so it was not overly hot. I will definitely make these again.