Grilled Clams On The Half Shell With Serrano Ham Recipes

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GRILLED CLAMS ON THE HALF SHELL WITH BACON, GARLIC, AND HOT PEPPER



Grilled Clams on the Half Shell with Bacon, Garlic, and Hot Pepper image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

32 littleneck clams on the half shell
1/4-pound bacon, finely diced
6 cloves garlic, finely chopped
1/2 teaspoon hot pepper flakes
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
1/2 cup fresh bread crumbs
Freshly ground black pepper

Steps:

  • Preheat grill to high.
  • Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.
  • Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.

STEAMED CLAMS ON THE HALF SHELL



Steamed Clams on the Half Shell image

I couldn't find good fresh littleneck clams so the fish monger told me about these Northern Chef Clams. They are great! Farm Raised Clams on the half-Shell Pre-cooked-Quick frozen. They are all cleaned and purged to eliminate any sand. And processed over strict specifications. A Tai Foong Usa Inc product. And so very cheap! There's 24 clams in a package for $2.00. They are frozen so this can be kept in the freezer and whipped up for unexpected company! Servings are 2-6 depending on if you're making an appetizer or a meal.

Provided by Rita1652

Categories     Sauces

Time 15m

Yield 2-6 serving(s)

Number Of Ingredients 12

1 (1 lb) package of pre-cooked-quick frozen clam
1 tablespoon butter
1 tablespoon olive oil
2 small shallots, very finely diced
3 garlic cloves, minced
1/2 cup white wine
1 (15 ounce) can diced tomatoes with garlic
1 teaspoon dried Italian seasoning
hot pepper flakes
salt and pepper
olive oil
fresh parsley, chopped (to garnish)

Steps:

  • In a large pan heat butter and oil.
  • Saute shallots 2 minutes add garlic give a couple stirs then add white wine simmer 5 minutes or till reduced in half.
  • Add can diced tomatoes.
  • Add seasonings and bring to boil.
  • Add frozen clams just to heat.
  • Place on a platter and drizzle olive oil over clams.
  • Garnish with parsley.
  • Serve with a nice fresh crusty bread.
  • Or toss clams into cooked pasta for a meal.

Nutrition Facts : Calories 367.9, Fat 14.7, SaturatedFat 5, Cholesterol 83.4, Sodium 1420, Carbohydrate 12.8, Fiber 0.1, Sugar 0.6, Protein 33.9

CLAMS WITH SHERRY & SERRANO HAM



Clams with sherry & Serrano ham image

Sweet clams and salty ham are a perfect combination, and this tapas dish or sharing starter can be made in minutes

Provided by Lizzie Harris

Categories     Buffet, Lunch, Snack, Starter, Supper

Time 20m

Yield Serves 4 as part of a tapas spread

Number Of Ingredients 7

1 tbsp olive oil
½ onion , very finely chopped
500g fresh clams
50g serrano ham
2 garlic cloves , finely chopped
100ml fino sherry
handful of parsley , roughly chopped

Steps:

  • In a medium pan with a lid, heat the oil and cook the onion for 5-7 mins to soften. Rinse the clams in a colander and discard any that are opened and will not close with a sharp tap. Add the ham and garlic to the onion and cook for 1 min.
  • Add the clams to the pan with the sherry, bring to the boil, cover and cook for 4-5 mins until the clams have all opened (discard any that haven't). Serve immediately, sprinkled with parsley.

Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

GRILLED CLAMS ON THE HALF SHELL WITH GINGER MIGNONNETTE



Grilled Clams on the Half Shell with Ginger Mignonnette image

Provided by Jody Adams

Categories     Ginger     Shellfish     Backyard BBQ     Vinegar     Clam     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Sesame     Gourmet

Yield Makes 4 first-course servings

Number Of Ingredients 13

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
Special Equipment
a clam knife; a metal cooling rack

Steps:

  • Whisk together all ingredients except coarse salt and clams (to make mignonnette sauce).
  • Prepare grill for cooking. If using a charcoal grill, open vents in bottom of grill.
  • Cover a large platter with a 1/2-inch layer of coarse salt to hold clams in place for serving. Grip 1 clam in a kitchen towel with its "hinge" facing toward you. Working over a bowl to catch any clam liquor, slide knife in between the 2 shells at a point opposite hinge and rotate clam, sliding knife between shells, until knife reaches hinge. Cut through hinge, being careful to avoid hitting center of clam. Open shells, sliding knife along underside of top shell to detach it from clam. Pull top shell off and discard, keeping clam in bottom shell, and slide knife under clam to loosen, preserving as much clam liquor as possible in bowl.
  • When fire is moderately hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), set rack on grill. Using tongs, arrange clams on the half shell in 1 layer on rack and spoon some reserved liquor on them. Once clam liquor reaches a boil, allow clams to grill, uncovered, until just cooked through, 3 to 4 minutes. Carefully transfer clams with tongs to platter and drizzle with mignonnette.

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