Cast Iron Skillet Steamers
Steamer clams cooked in a sizzling cast iron skillet over charcoal with coconut milk, lime, ginger, and cilantro. A Thai-inspired grilled seafood dish ready in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
30 minFire up the grill, drop a cast iron skillet on the grates, and get ready for the most aromatic clam dish you’ve ever made outdoors.
Coconut milk, clam juice, fresh lime, ginger, and red pepper flakes reduce into a fragrant, slightly spicy broth right there over the embers. Toss in three dozen steamers and they pop open in minutes, soaking up all that rich, tangy goodness.
The charcoal smoke adds a layer of flavor you simply cannot replicate on a stovetop. This is summer entertaining at its finest.
Pro Tips
- Let the skillet heat until it’s almost smoking before adding the liquid. That initial sizzle helps concentrate the broth fast.
- Scrub your steamers well and discard any that are already open before cooking. After cooking, toss any that stayed shut.
- Serve with crusty bread for soaking up the coconut-lime broth. You will not want to waste a single drop.
Ingredients
Directions
Prepare a wood or charcoal fire and let it burn down to embers.
Place a cast iron skillet on the grill and allow it to heat up to almost smoking.
In a large mixing bowl combine all ingredients except steamers and mix well.
Season to taste with salt and freshly ground pepper. Pour this mixture into the heated cast iron skillet and let it reduce by half.
Add steamers and cook until all steamers are open, approximately 2 to 3 minutes.
Discard any steamers that do not open. Serve immediately.
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