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

This dish is not to be missed!



Adjust Servings

Recipe CategoriesAppetizers & Snacks Fish & Seafood Local Favorites


3⁄4Cupunsalted butter, softened
1Teaspoonminced garlic
1⁄4Cupfresh flat leaf parsley, chopped
40eachclams, fresh scrubbed
2TablespoonHawaiian chili pepper water
1⁄4Cupsoy sauce
1eachlime, 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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