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