Grilled Clams With Lemon Cayenne Butter Recipes

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GRILLED CLAMS WITH LEMON-CAYENNE BUTTER



Grilled Clams With Lemon-Cayenne Butter image

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 2m

Yield 2 servings

Number Of Ingredients 7

1 large garlic clove, minced
Large pinch kosher salt, more to taste
4 tablespoons unsalted butter, melted
2 teaspoons freshly squeezed lemon juice, more to taste
Pinch cayenne pepper
2 dozen littleneck clams, scrubbed
Chopped fresh chives, for serving

Steps:

  • Using a mortar and pestle, or on a cutting board using flat part of a knife, mash together garlic and salt until a paste forms. Scrape paste into a small bowl and stir in butter, lemon juice and cayenne. Taste and make sure salt and lemon are balanced.
  • Preheat grill. Place clams directly on grill grate or on a large baking pan in a single layer. Cover grill and let clams cook for 2 minutes. Open grill and check clams, using tongs to remove any that have opened, and transfer them to a large bowl. Be careful not to spill clams' juices when transferring them. Close grill lid and check every 30 seconds, removing clams as they open.
  • Pour lemon-cayenne butter over clam bowl and toss lightly. Serve hot, garnished with chives.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 1049 milligrams, Sugar 0 grams, TransFat 1 gram

GRILLED CLAMS WITH LEMON-GINGER BUTTER AND GRILLED BAGUETTE



Grilled Clams with Lemon-Ginger Butter and Grilled Baguette image

Provided by Bon Appétit Test Kitchen

Categories     Shellfish     Appetizer     Fourth of July     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Lunch     Seafood     Clam     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) butter, room temperature
4 teaspoons minced shallot
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon finely grated lemon peel
6 1/2-inch-thick diagonal baguette slices
2 pounds Manila clams, scrubbed
Special Equipment
13x9x2-inch disposable aluminum baking pan

Steps:

  • Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).
  • Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side. Add remaining lemon-ginger butter to juices in pan; stir on grill until melted. Pour juices from pan over clams. Serve with bread.

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