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BBQ Clams Ramen
Char-grilled clams add smokiness to a soy-based ramen broth with grilled onions and garlic.
Shells hiss on the flame—Smoke drifts over soy-soaked waves—Fire meets slurp and sea
Ingredients
- 1 lb littleneck clams, scrubbed and rinsed
- 1 large onion, sliced into thick rounds
- 4 cloves garlic, unpeeled
- 4 cups chicken broth (preferably low-sodium)
- 1 tablespoon soy sauce
- 4 portions ramen noodles
- 2 green onions, thinly sliced
- Kosher salt and black pepper, to taste
Preparation
- Preheat grill to high. Grill clams, onion rounds, and unpeeled garlic cloves until the clams open (discard any that stay closed), onion is charred, and garlic is soft—about 5–8 minutes.
- Peel grilled garlic and chop grilled onion. In a pot, combine chicken broth, soy sauce, grilled garlic, and onion. Simmer for 10 minutes to meld flavors.
- Add grilled clams to the broth and warm through briefly.
- Meanwhile, cook ramen noodles according to package instructions; drain well.
- To assemble, divide noodles among bowls and ladle smoky clam broth with clams over the top.
- Garnish with green onions and desired toppings: crispy bacon, grilled corn, toasted breadcrumbs, smoked paprika, lemon wedges, shaved fennel, and fresh herbs.