This tasty clam dish is inspired by classic Chinese flavors. 

Total Time: 15 minutes
Servings: 2


  • Cherry Smoking Chips
  • 2 cloves Garlic, minced
  • 1 tsp fresh Ginger, minced
  • 1 Red Chili, sliced thin
  • 1 lb. fresh Clams
  • ½ cup light Beer
  • 2 Tbsp Chinese Black Bean Sauce
  • ½ Tbsp Fish Sauce
  • 2 Green Onions, sliced

Chef's Tip

We like to use manila clams because they are small and sweet. Let them sit in cold salty water for a few hours before cooking to purge them of any sand or grit.


  1. Preheat a charcoal grill to around 500°F.
  2. Sort the clams by giving them a rinse in cool, fresh water and discard any that are not closed.
  3. Place a cast iron skillet on the grill for ~5 minutes to preheat.
  4. Add a dash of oil to the skillet, then add the garlic, ginger, and chili, cook for 1 minute.
  5. Add in the beer, bean sauce, clams, and fish sauce. Toss to combine.
  6. Throw a handful of cherry smoking chips on the coals and set the skillet on the grill, close the lid on the grill.
  7. Cook for 5 minutes then add a some more smoking chips. Toss the pan and cook until all the clams have opened, about another 5 minutes.
  8. Discard any clams that have not opened.
  9. Serve immediately garnished with green onion.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cherry Smoking Chips

Cherry Smoking Chips