Grilled Clams With Fried Garlic Recipes

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GRILLED CLAMS WITH GARLIC BUTTER



Grilled Clams with Garlic Butter image

This dish has a flavor so exquisite that it defies this very simple preparation. Once people taste these clams, they can never get enough. We have served this appetizer at Summer Shack since the day we opened and it is still one of our very best sellers. Grilled Clams are best made with small, special count littlenecks (about 1 1/2-inches wide). It's really easy, you put the clams directly over the hot fire and as soon as the shells pop open, you must take them off the grill or they will burn right through the shells. Place them right onto a bed of rock salt to hold them steady and spoon a few drops of sauce on each clam. If you are using a Great Grate, you can just remove the grate; no rock salt is needed. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier.

Provided by Food Network

Categories     appetizer

Yield 4 to 6 servings as an appetizer

Number Of Ingredients 7

1 1/2 pounds littleneck clams, well scrubbed (about 24)
8 tablespoons cold, unsalted butter, cut into small pieces, divided
4 large garlic cloves, minced (about 3 tablespoons)
1/4 cup white wine
1/4 cup heavy cream
2 tablespoons minced chives
Kosher or sea salt and freshly ground black pepper

Steps:

  • Preheat a grill or Great Grates over medium heat.
  • Scrub and rinse the clams. Keep refrigerated until ready to use.
  • Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
  • Set up the littleneck clams on the grill or Great Grates or place them directly on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.

GRILLED CLAMS WITH FRIED GARLIC



Grilled Clams With Fried Garlic image

Provided by Steven Raichlen

Categories     quick, weekday, appetizer

Time 15m

Yield 4 appetizer servings; 2 light main-course servings.

Number Of Ingredients 5

24 littleneck clams, well scrubbed
3/4 cup extra virgin olive oil, plus more to brush on clams
Juice of 1 lemon
8 cloves garlic, peeled and thinly sliced lengthwise remove any green shoots in center
1/2 teaspoon hot pepper flakes

Steps:

  • Prepare a grill for direct grilling over high heat.
  • Lightly brush the clams on both sides with olive oil. Arrange them on the grate, cover and cook until the shells pop open, 3 to 6 minutes. (You could grill the clams on aluminum foil to catch juices.)
  • Pour the lemon juice into a baking dish large enough to hold the clams in one layer. Transfer the clams to the dish with tongs, trying not to spill the juices.
  • Heat 3/4 cup olive oil in a small skillet on the grill. When hot, add the garlic and cook until golden brown, 1 to 2 minutes. Add the pepper flakes, and stir for 15 seconds. Pour this over the clams.
  • Transfer the clams to 4 deep bowls. Whisk the juices in the baking dish for 1 minute and pour over the clams.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 20 grams, SaturatedFat 0 grams, Sodium 780 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED CLAMS WITH CHARRED ZUCCHINI AND GARLIC



Grilled Clams with Charred Zucchini and Garlic image

When I went to Charleston, South Carolina a few years ago, I watched (I will admit, in horror) as a chef put whole oysters on a hot grill. He waited a few minutes and watched as they popped open as if they had some internal timer. He pulled 1 off the grill and handed it to me along with a lemon wedge. Having grown up in New York and eaten oysters raw my whole life, this was a sacred moment. The oyster was a little tough, but absolutely delicious. There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic (and simple) flavor. I tried the technique with littleneck clams and find I like it even more than the oysters. Be patient with the clams, sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that's when they open!

Provided by Alex Guarnaschelli

Categories     appetizer

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 9

8 tablespoons extra-virgin olive oil, divided, plus more for grill
1/4 cup pine nuts
Kosher salt
2 cloves garlic, peeled and "pressed", minced by hand or grated on microplane
Handful fresh mint leaves, snipped with scissors
2 medium-size zucchini, washed, dried and cut lengthwise into 1/4 to 1/2-inch thick slices
2 teaspoons paprika
1 lemon, juiced
3 dozen littleneck clams, thoroughly scrubbed of all sand and grit

Steps:

  • Preheat the grill to medium-high heat.
  • In a medium skillet, over low heat, heat 2 tablespoons of the olive oil. When the oil gets hot, add the pine nuts. Season them lightly with salt and cook them, stirring constantly, until they turn golden brown, 2 to 3 minutes. Remove them from the pan to a small bowl. Stir in the minced garlic, salt, to taste, and the mint.
  • In a large plate, combine the remaining olive oil, the zucchini slices, paprika and light sprinkling of salt. For best results, "dust" the zucchini with the paprika but put it in a little strainer and sprinkle it evenly over the zucchini slices. Toss to coat them with the oil. Season them lightly with salt. Arrange them in a single layer on the hottest part of the grill and cook until they are tender to the touch and charred but not falling apart, 3 to 5 minutes. Use a pair of metal tongs to remove the zucchini from the grill and transfer them to a flat surface. Stack the slices and cut them widthwise into 1/2-inch slices, then make 1 slice down the middle, creating a 1/2-inch dice. Toss them in the bowl with the pine nuts, and then add the lemon juice.
  • Dip a cloth into some oil and rub over the grill grates. Scatter the clams on the grill in a single layer. Have a pair of tongs and a large platter ready. Littleneck clams take a while to open up, about 10 minutes depending on size, but that's all a part of the fun - the suspense of waiting for them to open. Add a splash of water to help them along and steam. As they open, use the tongs to remove them from the grill and put them on the platter. When they are all opened, scatter the zucchini and pine nuts all around. Try to get the zucchini inside the shells directly on top of the clams and serve immediately.

GRILL-ROASTED CLAM LINGUINE



Grill-Roasted Clam Linguine image

Provided by Cheryl Alters Jamison

Categories     Fish     Garlic     Pasta     Shellfish     Sauté     Backyard BBQ     Seafood     Clam     Summer     Grill/Barbecue     Noodle     Bon Appétit

Yield Makes 4 (main-course) servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 1/2 teaspoons finely grated lemon peel, divided
3/4 teaspoon dried crushed red pepper
1 1/3 cups Sauvignon Blanc or other non-oaky white wine
2 1/2 tablespoons fresh lemon juice
3 canned anchovy fillets, minced
2 tablespoons chopped fresh Italian parsley, divided
Coarse kosher salt
4 dozen small clams (such as littleneck), scrubbed
12 ounces linguine
Lemon wedges (for garnish)

Steps:

  • Heat olive oil in small deep saucepan over medium-low heat. Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper. Sauté until garlic is soft, about 3 minutes. Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes. Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel. Season with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
  • Prepare barbecue (high heat). Arrange clams on grill rack. Cover grill. Cook clams 5 minutes. Uncover and cook without turning until clams open. Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta and divide among 4 large shallow bowls.
  • Arrange 12 clams in shells with juices on pasta in each bowl. Spoon sauce over. Garnish with lemon wedges and sprinkle with 1 tablespoon parsley.

UNBELIEVABLE CLAMS AND GARLIC



Unbelievable Clams and Garlic image

I got this off of all recipes and modified it a bit. It is absolutely unbelievable! This is restaurant quality and so easy and delicious I swear you will make these over and over! Serve to guests and they will rave! I serve these in large bowls with lots of crusty bread for dipping but this could also be served on top of pasta.

Provided by Little Bee

Categories     Savory

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
1/2 lemon, juice of
1 pinch hot pepper flakes
1/2 cup chopped fresh parsley

Steps:

  • Wash clams to remove any dirt or sand.
  • In a large pot, heat oil over medium heat.
  • Add garlic; saute for 1 minute, or until tender.
  • Pour in the white wine.
  • Boil until wine has reduced to half its original volume.
  • Add clams, cover, and steam till clams start to open.
  • Add butter,lemon and red pepper flakes, cover, and cook till most or all of the clams open.
  • Discard any that do not open.
  • Transfer clams and juice to large bowls.
  • Sprinkle with parsley.
  • Serve with warm crusty bread for dipping or on top of pasta!

Nutrition Facts : Calories 266.3, Fat 13.7, SaturatedFat 4.8, Cholesterol 49, Sodium 734.9, Carbohydrate 7.9, Fiber 0.4, Sugar 0.8, Protein 17.1

GRILLED CLAMS WITH GARLIC, WHITE WINE, AND TOMATOES



Grilled Clams with Garlic, White Wine, and Tomatoes image

In this no-fuss recipe from chef Chris Schlesinger, toss littleneck clams directly onto the grill, cook until they open, and serve with a wine-butter sauce. Also try:Barbecued Oysters with Bacon and Garlic Butter, Southeast Asian-Style Grilled Shrimp with Aromatic Herbs

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 12 as an appetizer

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter
2 tablespoons minced garlic
24 littleneck clams, scrubbed
1/2 cup minced tomato
1/2 cup white wine
Coarse salt and freshly ground pepper
1/2 cup chopped flat-leaf parsley
Grilled bread, for serving

Steps:

  • Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Place a large heatproof pan on grill near, but not over, the hottest side of the grill. Add butter and garlic and cook until butter is melted, about 3 minutes. Add tomatoes and white wine.
  • Place clams directly over fire on grill and cook until opened, transferring clams to pan as they open. Season clams with salt and pepper; sprinkle with parsley. Serve immediately with grilled bread.

GRILLED CLAMS WITH GARLICKY WHITE WINE SAUCE



Grilled Clams With Garlicky White Wine Sauce image

Yum! Make sure to serve with more wine and a great crusty bread to get all the delicious broth! This is also great with a squirt of fresh lemon or some chopped green onions as a garnish. Some even love to add a small dab of horseradish or even some good smoky bbq sauce. Experiment and try what you like. To really get the clams to cook quickly sometimes I will even place an old pot with boiling water or broth in it on the grill to add some steam. Adding some aromatics to the pot also seems to add to the flavor or the clams really well. This serves 6 as an appy or 2 as a meal if you include some bread and a green salad. Of course I could probably finish the whole lot of them off all by myself! lol Hope you enjoy this simple yet delicious dish!

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs hard shelled clams, cleaned and scrubbed (the smaller the more tender they will be)
1 tablespoon extra virgin olive oil
3 large garlic cloves, minced, extra if you want
1/2 cup dry white wine, I used Pinot Grigio
1 tablespoon unsalted butter
salt and pepper, to taste
chopped fresh parsley
lemon wedge (optional)
horseradish (optional)

Steps:

  • Heat olive oil over medium heat. Melt butter then add garlic and saute for about 1 minute or until garlic is fragrant.
  • Pour in the wine and bring to a boil, cooking until the wine has reduced to about half its original volume. Taste and season with salt and pepper as desired. I use sea salt and fresh ground peppercorns. Set sauce aside and keep warm.
  • Get grill as hot as you can for best results. Place the clams on grill. (A disposible foil pan works great for this!) Grill until the clams have opened and discard any clams that do not.
  • Remove from grill and pour clams and juice into a shallow bowl. Pour sauce sauce over the top. Top with parsley and any optional garnishes as desired.
  • Serve immediately with some good crusty bread to soak up all the yummy juices.
  • Have another glass of wine and ENJOY!

Nutrition Facts : Calories 223.8, Fat 6.4, SaturatedFat 1.7, Cholesterol 82.3, Sodium 128.7, Carbohydrate 6.9, Sugar 0.2, Protein 29.1

GARLIC-STEAMED CLAMS



Garlic-Steamed Clams image

Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.

Provided by Danny

Categories     Main Dish Clams

Time 30m

Yield 3

Number Of Ingredients 8

2 tablespoons olive oil
8 cloves garlic, minced
½ teaspoon chicken bouillon granules, or to taste
¼ cup water
¼ cup dry white wine
1 ½ pounds clams in shell, scrubbed
¼ cup chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
  • Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
  • Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
  • Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g

CLAMS WITH FRIED CILANTRO, GINGER, GARLIC AND BACON



Clams With Fried Cilantro, Ginger, Garlic and Bacon image

Provided by David Latt

Categories     dinner, lunch, quick

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 pounds live butter clams (or other hardshell clams, like littlenecks), washed
1 cup water
1 tablespoon sweet butter
4 garlic cloves, peeled, julienned
A 2-inch piece of ginger, peeled, julienned, cut into 1" lengths
1 small bunch cilantro, leaves only
10 shallots, peeled, julienned
4 slices of bacon, finely minced
2 cups safflower oil for frying
Olive oil

Steps:

  • Steam the clams with the water and butter in a covered pan for 3 minutes. Turn off the heat and keep covered. On a medium flame fry the garlic, ginger, cilantro, shallots, and bacon separately in the safflower oil. They will lightly brown in seconds so stand ready with a slotted spoon. The ginger takes the longest, but that means 10 seconds. The bacon is done in literally a blink of an eye. When the cilantro leaves turn dark green; it's done. Drain each on a paper towel.
  • Save the clam nectar to use later. Discard one shell from each clam. On a single platter or individual plates, place the clams on their half shells. Drizzle with olive oil. Scatter the fried garlic, ginger, cilantro, shallots and bacon over the clams. Serve warm and eat by hand.

GRILLED CLAMS WITH FRIED GARLIC



GRILLED CLAMS WITH FRIED GARLIC image

Categories     Soup/Stew     Fish     Appetizer     Low Carb     Quick & Easy     Wheat/Gluten-Free     Backyard BBQ

Yield 4 appetizer servings

Number Of Ingredients 5

24 littleneck clams, scrubbed
3/4 c olive oil
8 cloves garlic sliced lengthwise
1/2 tsp red pepper flakes
juice of 1 lemon

Steps:

  • Prepare a grill for direct grilling over high heat. Lightly brush clams on both shell sides with olive oil. Arrange on grill grates, cover and cook unitl the shells pop open, about 3-6 mins.(cover grill with foil if you wnat to catch the juices). Pour the lemon juice into a baking dish large enought to hold clams in one layer. Transfer the clams to the dish with tongs, trying not to spill the juices. Heat the 3/4 c of olive oil in a small skillet. Add the garlic and cook til golden brown about 1-2 mins. Add the pepper flakes and stir for about 15 seconds. Pour over clams. Transfer clams to 4 deep bowls. Whisk the juices over heat for 1 minute and then pour over clams.

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From simplechinesefood.com


GRILLED CLAMS WITH GARLIC RECIPE | MYRECIPES
2022-04-17 Global Healthy Favorite Ingredients Holidays and Occasions Quick and Easy Convenience Recipes BBQ and Grilling How Extra Crispy News Close Profile Menu Your Profile Your Profile Account Register Recipe Box this link opens new tab Newsletters...
From myrecipes-site.netlify.app


GRILLED CLAMS | WEGMANS
Directions. View Step by Step. Preheat grill on HIGH 10 min. Rinse clams well under cold running water; discard any that are broken or open. Place clams directly on grill; close cover. Cook, 5-7 min, until clams open. Remove clams from grill with tongs; discard any clams that do not open. Serve immediately.
From shop.wegmans.com


GRILLED CLAMS WITH LEMON, PARSLEY, GARLIC AND BUTTER
4 pounds littleneck clams, scrubbed. Directions. 1. Prepare barbecue (medium high heat). Grill bread until slightly charred, 1 to 2 minutes per side. Remove to bowl. 2. Using spatula, blend butter, minced shallot, minced fresh parsley or cilantro, citrus zest, juice, and garlic. Season to taste with salt and pepper. Arrange clams in single ...
From culinaryworks.com


GRILLED CLAMS WITH FRIED GARLIC RECIPE | RECIPE | GRILLED CLAMS, …
Jan 20, 2015 - This recipe is by Steven Raichlen and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food. Jan 20, 2015 - This recipe is by Steven Raichlen and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.com


GRILLED CLAMS WITH GARLIC PARMESAN BASIL BUTTER | RECIPE | GRILLED ...
Aug 16, 2018 - Easy Grilled Clams with Garlic Parmesan Basil Butter is the summer dinner your family will rave about. Clams cooked in a foil packet with garlic basil butter!
From pinterest.ca


GARLIC PARMESAN GRILLED CLAMS | KEEPRECIPES: YOUR UNIVERSAL …
Place the clams evenly on the grill After about 6 or 7 minutes the clams will start to open, they will not be fully cooked, take the Clams off grill and allow to cool slightly, and then cut off the top shell, leaving the clam still attached to the bottom shell. Place about ½ teaspoon of the garlic butter mixture on top of each clam.
From keeprecipes.com


HOW TO GRILL RAZOR CLAMS WITH BACON AND GREEN GARLIC
Place bacon back over heat and add the green garlic. Cook, stirring frequently, until the garlic begins to soften and becomes translucent, about two minutes. Let …
From mensjournal.com


GRILLED CLAMS WITH FRIED GARLIC RECIPE - FOOD NEWS
Once melted, add in the garlic and saute until garlic is lightly browned. Add in the breadcrumbs and stir to coat all of the crumbs with butter. Then reduce the heat. Keep breadcrumbs warm over very low heat while grilling clams. 3. Fire up the grill …
From foodnewsnews.com


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