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 CHARRED ZUCCHINI AND GARLIC
When I went to Charleston, South Carolina a few years ago, I watched (I will admit, in horror) as a chef put whole oysters on a hot grill. He waited a few minutes and watched as they popped open as if they had some internal timer. He pulled 1 off the grill and handed it to me along with a lemon wedge. Having grown up in New York and eaten oysters raw my whole life, this was a sacred moment. The oyster was a little tough, but absolutely delicious. There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic (and simple) flavor. I tried the technique with littleneck clams and find I like it even more than the oysters. Be patient with the clams, sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that's when they open!
Provided by Alex Guarnaschelli
Categories appetizer
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
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.
GRILLED CLAMS WITH SCALLIONS AND CUCUMBER
"There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic (and simple) flavor," says Alex. "Be patient with the clams. Sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that's when they open."
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the grill on high heat.
- Cook the garlic: In a medium pan, heat 1 tablespoon of the olive oil over medium heat. When it gets hot, add the garlic and ginger. Season lightly with salt and cook, stirring constantly, until they turn golden brown, 1 to 2 minutes. Remove them from the pan and immediately transfer to a medium bowl to cool. Stir in the pine nuts.
- In a larger bowl, combine the remaining 2 tablespoons olive oil with the cucumbers and chili flakes. Toss to coat them with the oil. Season them lightly with salt. Sprinkle them with the sugar, vinegar and the sliced scallions and toss to blend. Combine with the garlic and pine nuts.
- Cook the clams and finish the dish: Scatter the clams on the grill in a single layer. Have a pair of tongs and a large platter ready. Clams will being to open after 3 minutes and should take about 10 minutes total. As they open, use the tongs to remove them from the grill and place them on the platter. When they are all opened, squeeze the juice from the lemons over them and scatter the cucumber and pine nuts all around. Try to get the mixture inside the clam shells as well. It's so delicious when you bite into the clam and get all the other flavors (and the char on the outside of the shells) all at once. Serve immediately.
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.
GRILLED CLAMS WITH HERB BUTTER
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill to medium-high heat.
- In a small saucepan over low heat, combine the butter, herbes de Provence, garlic and 1/4 teaspoon salt. Heat until melted and beginning to brown, about 8 minutes. Remove from the heat and set aside for 15 minutes to allow the flavors to infuse.
- Meanwhile, place the clams directly on the hot grill. Close the lid and cook until the clams pop open, 6 to 8 minutes. Remove the clams to a platter and serve with crusty bread and herb butter for dipping.
GRILLED CLAMS ON THE HALF SHELL WITH GINGER MIGNONNETTE
Steps:
- Whisk together all ingredients except coarse salt and clams (to make mignonnette sauce).
- Prepare grill for cooking. If using a charcoal grill, open vents in bottom of grill.
- Cover a large platter with a 1/2-inch layer of coarse salt to hold clams in place for serving. Grip 1 clam in a kitchen towel with its "hinge" facing toward you. Working over a bowl to catch any clam liquor, slide knife in between the 2 shells at a point opposite hinge and rotate clam, sliding knife between shells, until knife reaches hinge. Cut through hinge, being careful to avoid hitting center of clam. Open shells, sliding knife along underside of top shell to detach it from clam. Pull top shell off and discard, keeping clam in bottom shell, and slide knife under clam to loosen, preserving as much clam liquor as possible in bowl.
- When fire is moderately hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), set rack on grill. Using tongs, arrange clams on the half shell in 1 layer on rack and spoon some reserved liquor on them. Once clam liquor reaches a boil, allow clams to grill, uncovered, until just cooked through, 3 to 4 minutes. Carefully transfer clams with tongs to platter and drizzle with mignonnette.
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 HERB BUTTER
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Provided by John Derian
Categories Herb Shellfish Appetizer Fourth of July Quick & Easy Low Cal Low Sodium Father's Day Backyard BBQ Seafood Clam Summer Grill Grill/Barbecue Dill Parsley Butter Green Onion/Scallion Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6-8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible.
- Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.
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
GRILL-ROASTED CLAM LINGUINE
Provided by Cheryl Alters Jamison
Categories Fish Garlic Pasta Shellfish Sauté Backyard BBQ Seafood Clam Summer Grill/Barbecue Noodle Bon Appétit
Yield Makes 4 (main-course) servings
Number Of Ingredients 12
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.
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