Lime and chilli butter clams with baguette

Name: Lime and chilli butter clams with baguette
Cuisine: Vietnamese
Ingredients: 60 g butter; juice of 1 lime; 2 tsp salt; 2 tsp ground pepper; baguette, to mop up the juices; 1 kg large clams, scrubbed; ½ tbsp coarse chilli paste

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

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 ground pepper
2 tsp salt
juice of 1

Asia
Vietnam
Fish course
Pescatarian
Southeast Asia
Gluten-free

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