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 ON THE HALF SHELL WITH BACON, GARLIC, AND HOT 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.
GRILLED CLAMS & GARLIC BUTTER RECIPE
Learn how to make grilled clams from Fette Sau's Joe Carroll. Clams are tossed in a butter-garlic sauce, then served with chopped parsley and crusty bread.
Provided by Tasting Table Staff
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Make the garlic butter: In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook for 5 minutes until fragrant but not browned. Remove from the heat.
- Skim the foam from the top of the butter and slowly pour the butter through a fine-mesh sieve set over a bowl. Discard the milky solids and garlic. Keep the skimmed butter warm over low heat. Make ahead: The butter can be made and refrigerated for up to 3 weeks.
- Prepare a charcoal or gas grill for medium-hot cooking.
- Place the clams directly onto the grill grates. After 5 to 7 minutes, the clams will begin to open. Using tongs, transfer the clams to a bowl, being careful not to spill any of their juices. Discard any clams that don't open after 10 minutes.
- Toss the clams with the warm garlic butter, sprinkle with the parsley and season with pepper. Serve with lemon wedges and crusty bread.
GRILLED MANILLA CLAM VERMICELLI WITH GRILLED BACON, GARLIC AND LEMON BUTTER SAUCE
Steps:
- in a saute pan, heat butter over med heat. Add garlic and saute until browned. Add bacon, clams and lemon zest and cook for 3 minutes. Add lemon jice and wine. Cover and cook until all clams have opened season with salt, pepper and parsley and serve over pasta
GRILLED LEMON-GARLIC CHICKEN
This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.
Provided by ReachtotheStars
Categories BBQ & Grilling Chicken
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g
WHITE CLAM SAUCE AND VERMICELLI
This is my friend Nancy's mild, family-style recipe; one her young children enjoy. She serves it with her Casaburo Salad. (Another shared in my "birthday book").
Provided by Acerast
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of boiling water, cook the vermicelli according to package directons.
- In a medium skillet, heat the olive oil and add the chopped garlic; cook, stirring for 1 minute.
- Slowly stir in the white wine.
- Add the salt, oregano and pepper.
- Stir in the clams and their liquid.
- Heat through.
- Toss with the cooked vermicelli.
- Serve immediately.
Nutrition Facts : Calories 704.3, Fat 17, SaturatedFat 2.5, Cholesterol 56.7, Sodium 716.2, Carbohydrate 92.1, Fiber 3.8, Sugar 3, Protein 42.4
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
GRILLED CLAMS WITH LEMON-CAYENNE BUTTER
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 2m
Yield 2 servings
Number Of Ingredients 7
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 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 LEMON-GINGER BUTTER AND GRILLED BAGUETTE
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
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.
GRILLED MUSSELS AND CLAMS WITH GARLIC AND HERB BEURRE BLANC RECIPE
Provided by á-170456
Number Of Ingredients 10
Steps:
- Fire up the grill to medium-high heat. Mince the garlic using a mini-food processor. It should take a few seconds. Do not wash the processor; you'll need to purée the garlic later. Heat 1 tablespoon of the butter in a small skillet over medium-low heat. Add the garlic and cook, stirring often, until the garlic is a pale golden brown, 6 to 8 minutes. Reduce the heat to low if the garlic starts to crisp or browns too quickly. While the garlic cooks, pour the wine and vinegar into a small saucepan. Bring to a boil over medium-high heat and allow to boil until reduced by half, about 8 minutes. Add the cream and again bring to a boil. Reduce the heat to medium and simmer until slightly reduced, about 5 minutes. As the sauce reduces, rinse the mussels and clams in a colander under cold running water. Give them a quick scrub with a kitchen brush and rinse well. Grill them just until they open, about 6 to 8 minutes. Finish the sauce by whisking in the remaining butter, 1 tablespoon at a time, until the sauce is smooth and creamy. Spoon the cooked garlic back into the processor and purée. Stir it into the sauce and season with salt and pepper, and add the herbs. Keep the sauce warm, but do not let it boil, until the mussels and clams are done. Spoon a little of the sauce onto each clam or mussel and serve immediately. This recipe yields 4 to 6 servings. Each of 6 servings: 286 calories; 365 mg sodium; 91 mg cholesterol; 16 grams fat; 9 grams saturated fat; 7 grams carbohydrates; 22 grams protein; 0.09 gram fiber.
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