During February and May; charcoal-cooked clams are a Hoi An specialty. East of the town is the endless stretch of Cua Dai beach, where local families from the fishing village moonlight and run palm-fringed shaded areas where they cook fish (ca), shrimp (tom), squid (muk), and these large clams (con nghieu) over charcoal. These are best eaten with freshly cooked French fries, which are also dipped into the seasoned lime juice. To eat, pour a little lime juice over each clam and scoop into the mouth, like eating an oyster. They are smoky flavored and simply delicious.

Ingredients:

2 lb
1/2 cup
3
1

1/2 tsp
1/2 tsp

large clams
butter, plus extra for serving
garlic cloves, crushed
lemon grass stalk, bruised
Juice of 2 limes
salt
pepper

Method:

1. Prepare the barbecue and light the coals. Wash the clams and discard any that are open. Mix the butter with the garlic and 1/2 tablespoon finely chopped lemon grass. Heat gently to melt the butter while stirring it with the remaining part of the stalk of bruised lemon grass.

2. Lay the clams on a rack over the hot barbecue and cook until they open. Brush liberally with the melted butter using the bruised lemon grass stalk.
   

3. Cook for 3-4 minutes then serve immediately with a little extra butter brushed over the clams. Mix the lime juice with the salt and pepper and serve as a dip.