From the recipe collection
Grilled Kaggu
Kaggu clams grilled in their shells with ginger-garlic butter and calamansi until smoky and just cooked.
- Prep time
- 25 min
- Cook time
- 12 min
- Yield
- 4
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Ingredients
Tick ingredients as you prepare.
Method
- Scrub and rinse the clams and discard cracked shells or clams that stay open when tapped.
- Mix butter, garlic, ginger, calamansi, chili, spring onion, and pepper.
- Heat a covered grill to medium-high and place the clams in a single layer.
- Grill covered until the shells begin to open, then remove the empty top shells carefully.
- Add a small dab of seasoned butter to each opened clam and return it to the grill.
- Cook only 1–2 minutes more, until bubbling and smoky; discard shells that never open.
- Serve immediately with extra calamansi.