Steven Raichlen's Barbecue! Bible


Grilled Clam and Pepper Kebabs

Recipe from Steven Raichlen's BBQ USA

These simple but vibrant clam and pepper kebabs are from the Hama sushi restaurant in Venice, California.


  • Yield: 8 kebabs
  • Method: Direct Grilling
  • Equipment: About 8 short (6- to 8-inch) bamboo skewers
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  • 1 pound geoduck clam meat
  • 12 to 16 ounces shishito peppers, 3 to 4 cubanelle peppers, or 2 green bell peppers
  • 2 tablespoons Asian (dark) sesame oil
  • Coarse salt (kosher or sea)
  • 2 tablespoons shichimi or Pepper Poppy Sesame Blend (see step 3)
  • Lemon wedges, for serving
  • Crusty bread, for serving

Step 1: Cut the clam meat into 1-by-1/2-by-1/4-inch pieces. If using shishito peppers, stem them (if using cubanelle peppers or green bell peppers, cut them into 1-by-1/2-inch pieces). Thread the clams and peppers onto skewers, alternating pieces of each. Lightly brush each kebab with sesame oil and sprinkle with salt.

Step 2: Set up the grill for direct grilling and preheat to high.

Step 3: When ready to cook, place the kebabs on the hot grate. Grill the kebabs until the peppers are lightly browned and the pieces of clam are just cooked through, 3 to 4 minutes per side, turning with tongs. When done the clam pieces will be lightly browned at the edges and firm to the touch. Transfer the kebabs to plates or a platter, sprinkle with the shichimi (or Pepper Poppy Sesame Blend), and serve at once, with lemon wedges and crusty bread.

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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the […]

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