• Grilled clams with spring onion oil (Luke Nguyen's Food Trail)

You can use this fragrant scallion oil on any protein - fish, chicken, or a perfectly grilled steak! 

Serves
2

Preparation

10min

Cooking

15min

Skill level

Easy
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Ingredients

  • 12 clams in the half shell
  • 1½ tbsp crushed roasted peanuts
  • Handful Vietnamese mint leaves

Spring onion oil

  • 250 ml (1 cup) vegetable oil 
  • 6–8 spring onions (scallions), green part only, thinly sliced 
  • 2 tbsp fish sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time: 20 minutes

For the spring onion oil, place the oil and spring onion in a saucepan over medium heat. Cook for 2 minutes or until the oil just starts to simmer. Stir in the fish sauce, remove from the heat and stand until cool. 

Preheat a char-grill to high.

Place the clams on the grill, then spoon 2 heaped teaspoons of spring onion oil into each clam, making sure to scoop the green spring onions as well, not just the oil. Top with crushed peanuts, then cook for 4 minutes or until they start to bubble and cook in their own juices.  Scatter with Vietnamese mint and serve immediately.

 

Luke Nguyen's Food Trail airs Thursdays at 8pm on SBS. Visit the program page for recipes, videos and more.