BROILED GREEN CLAMS
Here you have clams done casino style, with bacon. They take a detour through the herb garden to dress themselves in green, as might befit something to serve with "green wine." Lemon zest acknowledges the pervasive citrus notes in the wine. The recipe is a one-shot food processor job that's easy enough to suggest doubling it, making enough of the bread crumb mixture to serve a bigger crowd with four dozen clams, or to freeze half for the next time you open some Vinho Verde or another aperitif wine.
Provided by Florence Fabricant
Categories easy
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Arrange clams on a foil-lined baking sheet with sides. Fry bacon until crisp. Drain and cut in pieces.
- Place bread, onion, jalapeño, parsley, thyme, lemon zest and bacon in a food processor and let it rip for a good few minutes, scraping down sides once or twice, until everything is uniformly combined and bread crumbs are quite finely ground.
- Heat broiler. Cover each clam with crumb mixture, patting it on top. Place clams under broiler, fairly close to the heat source, until browned on top, about 5 minutes. Serve with lemon wedges.
GRILLED CLAMS WITH BASIL BREADCRUMBS
Steps:
- Heat a gas grill or prepare a charcoal grill with hot coals.
- Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a large serving bowl and set aside.
- When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. They'll open gradually for about 5 minutes, then pop-open wide when they're done. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, and serve hot.
EASY GRILLED CLAMS
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Prepare a grill for very high heat.
- Tap any open clams; if they stay open, throw them out. Place the closed clams on the grill grate. Grill, covered, until the clams open, about 2 minutes. Carefully transfer all the opened clams to a bowl; throw out any clams that remain closed. Be careful not to lose any of the liquid in the shells-that's where the flavor is.
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 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 CLAM TOASTS WITH LEMON AND GREEN OLIVES
Italian-food purists might balk at the combination of clams and Parm, but we swear it's delicious.
Provided by Andrew Knowlton
Categories Bon Appétit Clam Grill Lemon Olive Appetizer Parsley Bread Summer Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Prepare a grill for medium-high heat. Cut lemon in half crosswise and thinly slice 1 half; remove seeds. Set remaining lemon half aside for serving. Grill lemon slices, turning occasionally, until lightly charred, about 2 minutes. Transfer to a cutting board and coarsely chop. Place in a medium bowl.
- Using long tongs, place clams directly on grill. Carefully transfer to a large bowl as they open. (Try to save as much clam liquor as possible, but some will inevitably spill onto coals.) Let cool.
- Remove clams from their shells and coarsely chop. Transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper flakes, and 1/4 cup oil; season with salt and black pepper.
- Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred, about 5 minutes.
- Top toasts with clam mixture, some Green Olive Tapenade, then Parmesan, dividing evenly; cut into pieces. Cut reserved lemon into wedges and serve alongside toast for squeezing over.
BEST BROILED RAZOR CLAMS
These turn out perfect without the mess of frying on top of the stove. Our family loves razor clams and I love this method of cooking them without all the mess. Plus they are all done at the same time and nobody has to wait for next batch out of frying pan.
Provided by Donna Liner
Categories Seafood
Time 50m
Number Of Ingredients 8
Steps:
- 1. Combine crackers, panko, lemon pepper and garlic in a breading pan.
- 2. Beat the eggs and water to make the eggs wash and place in another breading pan.
- 3. Place a wire rack that has been spray with cooking spray on large cookie sheet.
- 4. Dip clams in egg wash and then in the breading and place on rack close together but not touching until the sheet if full. May have to do two rack depending of the size of the razor clams. Set in the fridge for 30 minutes so the breading has a chance to set.
- 5. Start broiler .
- 6. Melt the butter and bring clams out of the fridge and bush liberally with the melted butter.
- 7. Place under broiler for 2-3 minutes until lightly browned. Turn, repeat and ENJOY !
BACON-BROILED CLAMS
Steps:
- Preheat broiler. Line a 10-by-15-by-1-inch baking sheet with aluminum foil. Arrange clams on prepared baking sheet.
- Scatter scallions evenly over clams. Place one piece of bacon on each clam. Broil close to heat just until bacon is lightly browned. Serve immediately, accompanied by bread.
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BROILED CLAMS WITH HERBED BUTTER RECIPE - LOS ANGELES …
From latimes.com
Servings 24Estimated Reading Time 6 minsCategory APPETIZERS, FISH & SHELLFISH, OVENTotal Time 35 mins
- In the bowl of a food processor, combine the fresh and panko bread crumbs along with the parsley, basil, salt and garlic. Pulse the processor to finely chop the herbs. Add the butter and process until evenly combined to form a smooth green butter. Be careful not to overprocess the mixture or the butter will start to melt. Test the seasoning by spreading a little butter on a piece of bread and baking it until crispy and brown; taste, and adjust the seasoning if need be.
- Remove the butter from the processor and spread between 2 sheets of parchment paper. Roll the butter as evenly as possible; it should be approximately the thickness of two pennies stacked together. In order to achieve uniform thickness, you can use a calibrated rolling pin or roll the butter using a wooden ruler on either side as a guide for thickness (space the rulers far enough apart to allow the butter to expand as it is thinned). Place the rolled butter (still between parchment) on a rimmed baking sheet and freeze overnight before using. The butter will keep, wrapped well, frozen for at least a month and can be used for many things.
- Before finishing the dish, heat the oven to 350 degrees. Shuck the clams and place them on a bed of rock salt in an oven-proof dish. Take the butter from the freezer and remove the top sheet of parchment paper. Cut the butter into rounds using a ring mold or some circular object that is approximately the same diameter as the clams. Remove the bottom piece of parchment from each piece of butter and place one round of butter on top of each clam.
- Bake the clams for 4 minutes, to warm through. Remove the clams and drizzle a couple of drops of garlic oil and fresh lemon juice over each, then finish in the broiler until the butter crust is golden brown and sizzling, 1 to 3 minutes depending on the heat of the broiler. Serve immediately. If you have to cook the clams in batches, bake and broil one batch before starting on the next.
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Cuisine AmericanTotal Time 1 hr 20 minsServings 2Calories 372 per serving
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- In a medium bowl, combine the butter, cracker crumbs, herbs, egg yolk, garlic and Tabasco. Scrape the butter onto a sheet of plastic wrap and roll it into a 12-inch log. Refrigerate until firm.
- Preheat the broiler. Spread rock salt on a large rimmed baking sheet and set the clams on the salt. Top each clam with a 1/8-inch-thick slice of the herb butter and broil the clams 8 inches from the heat for about 10 minutes, shifting the pan as necessary, until the clams are deep golden and bubbling. Serve at once.
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