Clam Satay (Ashmore and Cartier Islands)

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb clam
• 5  shallots, sliced
• 2  teaspoons  sweet soy sauce
• 1  lime, juice of
•  salt and pepper

Directions

1. Boil the clams until the shells are just open. Let cool and remove the meat.
2. Mix the clams with the shallots, sweet soy sauce, lime juice and salt and pepper. Marinade for 30 minutes.
3. Place the clams on skewers and grill over hot coals until heated through, basting with the marinade. Don't overcook!
4. Serve with Indonesian fried rice.