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.
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 body with the chilli butter and arrange over a big platter - the baking hot shells will keep them warm. To eat, spoon a drop of the lime pepper into each chilli-buttered clam, and suck the lot from the shell. Mop up all the lovely juices with baguette.
© 2004 Alastair Hendy. All rights reserved.