Grilled Clams With Fried Garlic Recipes

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.

Steps:

• Grill 4 pounds clams (such as littlenecks) over medium-high heat, covered, until they pop open, about 4 minutes; discard closed clams. Toss with Spiced Paprika Butter and top with celery leaves.

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.

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.

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.

Steps:

• Preheat an outdoor grill for medium heat.
• Place clams on the upper shelf of the grill (not directly on the grilling surface). Close grill lid and cook until shells start to pop open and clam juice inside starts to sizzle, about 5 minutes.
• Remove from the grill and serve.

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.

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.

Steps:

• Heat grill to medium-high. Place clams directly on grill grates. Close lid, and cook until clams open, 5 to 6 minutes. Discard any unopened clams.

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.

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!

Steps:

• Prepare a medium fire.
• To make the sauce: Heat 3 tablespoons of the butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and sauté, stirring, until it is fragrant but has not colored, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high, and simmer to reduce by half, about 8 minutes. Add the remaining 5 tablespoons butter one 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. Set aside in a warm spot until ready to serve.
• Line a serving platter or plates with a bed of rock salt. Place the clams directly on the grill. Grill the clams, without turning them, until they pop open, 8 to 10 minutes. Immediately, and carefully, transfer the clams with tongs to the platter or plates. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.

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.

Steps:

• 1. Stack two 2 1/2-foot-long pieces of heavy-duty aluminum foil. In the center, heap 18 littleneck clams, scrubbed; 2 diced seeded plum tomatoes; 1 shallot, thinly sliced; and the leaves from a few sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped. If desired, add a pinch of red pepper flakes. Top with 1 tablespoon unsalted butter (optional). Fold up the sides of the foil to form a pouch.
• 2. Pour 1/4 cup dry white wine over the clam mixture, and roll the top edges over several times to seal tightly, leaving plenty of room for the clams to steam.
• 3. Place the pouch on the hot grill and cook for 12 to 15 minutes, until the shells have opened. Serve immediately with grilled crusty bread.

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!