GRILLED CLAMS WITH GARLIC, WHITE WINE, AND TOMATOES
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
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
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
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
GRILLED CLAMS WITH GARLIC BUTTER
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
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 AND MUSSELS WITH GARLIC, ALMONDS AND MINT
Grilling clams and mussels gives them a smokiness you can't get inside on your stove. Use hardwood charcoal if you can; it gives the best, smokiest flavor. The cooking time may vary depending upon your grill and the temperature of the shellfish when you put it in the pan. (Very cold seafood may take a few minutes longer.) Keep checking, pulling out the open clams and mussels with tongs as you go. And don't forget to pour the heady pan juices on top of the shellfish; dunking grilled bread into that garlicky pool may be the best part of the dish.
Provided by Melissa Clark
Categories dinner, lunch, barbecues, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Build a very hot charcoal fire, mounding coals in the center of the grill, or heat a gas grill.
- Scrub mussels and clams under running water to remove any clinging grit.
- Put clams, wine, oil, sliced garlic and chile in a large disposable aluminum roasting pan and stir. Cover pan tightly with heavy-duty foil. Place pan on the grill and cover. Let cook undisturbed for 10 minutes, then use mitts to open foil and stir in mussels. Replace foil and continue cooking, with grill covered, 10 minutes more. By this time, most or all of the shellfish should be open. Use tongs to transfer opened shellfish to a serving bowl and return any unopened in the pan to continue cooking, covered, for another few minutes. Any that remain unopened should be discarded. Combine all shellfish and pan juices in the bowl.
- Toss shellfish with mint, almonds, chopped garlic and lemon zest. Drizzle with additional oil. Brush grilled bread slices with oil and serve alongside for soaking up juices.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 1 gram, Sodium 1179 milligrams, Sugar 1 gram, TransFat 0 grams
CLAMS IN GARLIC & WHITE WINE
Delicious morsels to serve as a starter or appetizer. Adapted from Canadian Living mag. http://www.canadianliving.com/food/
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut prosciutto into strips. In a large frypan, heat oil over medium heat; fry prosciutto until crisp, about 2 minutes.
- Remove to paper towel to drain.
- To the pan, add garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
- Sprinkle with prosciutto and remaining parsley.
- Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.
GRILLED CLAMS WITH FRIED GARLIC
Provided by Steven Raichlen
Categories quick, weekday, appetizer
Time 15m
Yield 4 appetizer servings; 2 light main-course servings.
Number Of Ingredients 5
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
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- Preheat grill to medium-high heat (350° to 400°). Place garlic and 4 tablespoons butter in a small heatproof saucepan on the grill; cook 3 minutes or until butter foams. Add wine to pan; cook until mixture is reduced by half. Remove pan from heat; set aside.
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