Vietnamese Clams with Peanuts

What to know?

Temperature Base Temperature Needle
  • Temperature Base 450 degrees
  • Fish
  • 1-2

When Matty Matheson came over to Gozney HQ to hang out and cook food he was desperate to show us this recipe – and when you try it you’ll see why! 

Vietnamese Clams with Peanuts

A slap in the face zingy dressing and clams that cook outrageously good in Roccbox make this a super quick dish that you’ll be making again and again…

Step 1;

To make the salsa verdi, combine all the ingredients in a bowl and season with more fish sauce and black pepper to taste.

Step 2;

Preheat a cast iron pan in Roccbox until super hot. Carefully remove the pan from Roccbox and add the clams to the pan. Return the pan to Roccbox and cook for around 3-5 minutes or until the clams are open and their juice is bubbling in the pan.

Step 3;

Add the clams to a bowl, dress with the salsa verdi and sprinkle over the peanuts.

Step 4;

Get stuck in with your hands to devour!