Vietnamese grilled razor clams with scallion oil

Step 1

For the scallion oil, place the oil, salt, and onion in a saucepan over medium heat. Cook for 2 minutes or until the oil just starts to simmer. Remove from the heat and set aside.

Step 2

To make the fried shallots, heat vegetable oil in a small saucepan to 340 degrees F.

Step 3

Place the shallots in the oil ad cook, stirring frequently to break up the shallot, for 8-10 minutes until golden brown.

Step 4

Use a slotted spoon to remove the shallots from the oil and drain them on a plate lined with paper towel. Use a fork the separate any clumps to prevent them from cooking further.

Step 5

The fried shallots are best eaten the same day but will keep for 2 days in an airtight container.

Step 6

To make the dipping sauce, combine everything in a bowl and whisk together until combined. Set aside until ready to serve.

Step 7

Prepare a grill for medium-high direct heat.

Step 8

Place a large cast-iron or heavy stainless steel skillet on grill grates. Put the clams in the cast-iron pan and let them cook for 2-3 minutes until the shells are open.

Step 9

Drizzle about 1/2 teaspoon of scallion oil along with the green onion into each clam.

Step 10

Transfer the clams to a serving plate. Top with fried shallots and toasted peanuts.

Step 11

Serve the clams with dipping sauce immediately.