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Jamaican Jerk Clams

Jamaican Jerk Clams
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5 from 1 review

Grilled clams are combined with the sweet, spicy, savory, and herbaceous flavors of Jamaican jerk that will have you double dipping crusty charred bread. 

  • Author: Nicole Stover
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2-4 1x
  • Category: Seafood
  • Method: Grilled
  • Cuisine: Caribbean

Ingredients

Units Scale
  • 2 dozen littleneck clams, cleaned
  • 1 tbsp neutral oil
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • 1–2 scotch bonnet peppers, seeds removed, finely diced
  • 1 teaspoon ginger, grated
  • 4 scallions, chopped, reserve a couple tablespoons for garnish
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cinnamon
  • 1 teaspoon brown sugar
  • 1 roma tomato, diced
  • 2–3 sprigs of thyme
  • 2 teaspoons less sodium soy sauce
  • 1 cup beer, lager or pilsner recommended
  • 1/2 cup broth
  • Juice of 1 lime, plus lime wedges for serving
  • 2 tablespoons unsalted butter
  • Crusty bread for serving
  • 5 tablespoons allspice berries, optional

Instructions

  1. Prepare your grill for two-zone cooking, banking your charcoal to one side. Sprinkle your allspice berries over the charcoal.
  2. Heat your cast iron skillet with oil over the direct heat. Move to the indirect side.
  3. Add your shallots, garlic, ginger, and most of your green onions. Sauté for 3-4 minutes until the shallots are translucent.
  4. Add your allspice, cinnamon, sugar, and tomatoes. Stir to combine.
  5. Add the beer, soy sauce, and thyme. Allow it to come to a simmer and slightly reduce.
  6. Add the broth and stir to combine.
  7. While the jerk mixture is simmering, place your clams over direct heat. 
  8. As soon as they begin to pop open, transfer them to the skillet, careful to keep as much of the brine as possible.
  9. Discard any clams that don’t open.
  10. Remove the skillet from the grill. 
  11. Squeeze in the lime juice. Add the butter and stir to combine. 
  12. Garnish with reserved scallions. Serve with crusty bread and extra lime wedges. 

Notes

A dry white wine such as pinot grigio can be substituted for the beer in this recipe. The scotch bonnet pepper can also be substituted with habaneros.

This recipe can be prepared on the stove as well. Bring the Jamaican jerk broth to a simmer and add your raw clams to the skillet or Dutch oven. Cover it up and allow them to simmer for 5-7 minutes in the broth or until they open. Discard any clams that remain closed. 

Find it online: https://beachgirlgrills.com/jamaican-jerk-clams/