Events and Celebrations

  • 2 kg (4 lb) fresh clams
  • 2 garlic cloves, chopped
  • 2 teaspoons peeled and grated fresh root ginger
  • 1 large red chilli, deseeded and finely chopped
  • 8 lime leaves, torn
  • 1 lemon grass stalk, bruised and roughly chopped
  • 200 ml (7 fl oz) carton coconut cream
  • juice of 1 lime
  • 1 tablespoon light brown soft sugar
  • chopped coriander, to garnish
  • crusty bread, to serve

Soak the clams in plenty of cold water for 1 hour, then drain, wash the clams and scrub the shells if they appear dirty. Arrange 4 large pieces of foil on a work surface and place a quarter of the clams in the centre of each one. Top each one with a quarter of the garlic, ginger, chilli, lime leaves and lemon grass and draw the edges of the foil up to form 'cups'.

Combine the coconut cream, lime juice and sugar and pour a quarter into each 'cup'. Seal the edges of the foil and cook the parcels on a hot barbecue for 8 minutes. Transfer the parcels to 4 plates, garnish with coriander and serve with crusty bread.

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