Grilled Clam and Pepper KebabsSteven Raichlen
These simple but vibrant clam and pepper kebabs are from the Hama sushi restaurant in Venice, California.
Grilled Clam and Pepper Kebabs
- Yield: 8 kebabs
- Method: Direct Grilling
- Equipment: About 8 short (6- to 8-inch) bamboo skewers
- 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 soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]Buy Now ‣