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Lime and chilli butter clams with baguette
- Serves
4
- Difficulty
Medium
Published 2004
Freshness, beyond. A chilli meets butter meets citrus meets seafood simplicity. Home-grown fusion; my kinda food. A bivalve heaven I whipped from the Nam Seafood Restaurant, found on the beach road from Hoi An.
Ingredients
2 tsp 2 tsp - juice of
1
Method
Mix the pepper with the salt in a small dish, then add the lime juice. Mash the butter with the chilli paste. Set the clams across a grill rack and place over the coals of a fierce barbecue and grill until they pop open. Alternatively, scatter them across a heavy wide frying pan, put a lid on top, and bake over a high heat until they pop open. Discard any clams that do not open. Dab each clam b
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