Roy's Oven-Roasted Clams with Hawaiian Chili Water and Butter

May 9, 2010 / By Foodland

Roy's Oven-Roasted Clams with Hawaiian Chili Water and Butter

This dish is not to be missed!
Course Appetizer, Snack
Cuisine Fish & Seafood
Servings 4 Servings


  • 0.75 cup unsalted butter, softened
  • 1 teaspoon minced garlic
  • 0.25 cup fresh flat leaf parsley, chopped
  • 40 clams, fresh scrubbed
  • 2 tablespoons Hawaiian chili pepper water
  • 0.25 cup soy sauce
  • 1 lime, juiced


  1. Preheat the broiler.
  2. Prepare butter: combine the butter, garlic and parsley in a bowl and stir to blend well.
  3. Set aside.
  4. Heat a dry cast-iron skillet under the broiler for about 5 minutes until it becomes very hot.
  5. Using oven mitts, remove the skillet and add the clams.
  6. Dollop half of the prepared butter over the clams and place the skillet under the broiler again, 5-6" from the heat source.
  7. Cook for 5-6 minutes, until the clams have opened.
  8. Discard any that do not open.
  9. Pour the chili water and soy sauce over the clams.
  10. Stir to deglaze the pan and add the remaining butter.
  11. Transfer the clams to warmed serving bowl, pour sauce from pan over the clams, and sprits some lime juice over the top.
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