Grilled Clams on the Half Shell with Ginger Mignonnette Recipe | Epicurious

Ingredients

• 5 tablespoons rice vinegar (not seasoned)
• 3 tablespoons peanut oil
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon finely grated peeled fresh ginger
• 1 scallion, thinly sliced
• 1 fresh serrano chile or 1/2 fresh jalapeño chile, minced
• 1/4 teaspoon salt
• 1/8 teaspoon ground cumin
• 1 to 2 cups coarse salt for stabilizing clams on platter
• 24 small hard-shelled clams (2 1/2 pounds) such as littlenecks (less than 2 inches wide), scrubbed well
• Accompaniment: seaweed salad
• a clam knife; a metal cooling rack