By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
230 cal · 27 min
Thai Style Grilled Clams
Recipe GLPR8a2f6bbba1a6ad
Succulent grilled clams infused with fragrant Thai aromatics including garlic, ginger, lemongrass, and Thai chilies. The clams are basted with a savory broth made from chicken stock, fish sauce, and tamari, then finished with fresh lime juice, Thai basil, and cilantro for an authentic Thai flavor profile.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 dozen top neck clams
1 teaspoon neutral oil
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon minced lemongrass
4 Thai chilies, sliced
1/2 cup chicken stock
1 1/2 tablespoons fish sauce
1 1/2 tablespoons tamari
1 tablespoon sugar
1 lime, juiced
1 tablespoon minced Thai basil
1 tablespoon minced cilantro
Directions
Preheat your grill to medium-high heat. Rinse the clams thoroughly under cold water and discard any that remain open.
Warm the neutral oil in a small skillet over medium heat. Add the minced garlic, grated ginger, and minced lemongrass, stirring constantly for 1 minute until fragrant.
Add the sliced Thai chilies to the skillet and cook for another 30 seconds, allowing the heat to activate the chili flavors.
Pour the chicken stock into the skillet along with the fish sauce, tamari, and sugar. Stir well to combine and simmer for 2 minutes to meld the flavors. Remove from heat and stir in the lime juice.
Place the clams directly on the grill grates with the flat shell facing up. Grill for 4–6 minutes until the shells begin to open, indicating the clam meat has reached a safe internal temperature of 165°F.
As the clams open, carefully transfer them to a serving bowl. Discard any clams that do not open.
Pour the warm Thai-spiced broth evenly over the grilled clams. Finish with fresh Thai basil and cilantro, then serve immediately while hot.
Comments
Thai basil and lemongrass will send you to Harris Teeter's specialty section or to an Asian market, a real cost on a weeknight; fish sauce and tamari are findable but not everywhere in one stop. Fresh clams vary wildly in availability and price at Charlotte chains—Food Lion and Harris Teeter carry them, but quality and cost swing hard depending on the day, and they need to be used same-night. The 27-minute timer ignores shucking clams and mincing ginger and garlic, adding 10-15 minutes of prep work for a dish that demands attention at the grill. This is a strong dish for someone who loves Southeast Asian flavors and has access to specialty herbs, but not a casual midweek grab.
Sign in or create a free account to add your review.
