CLAMS: DRUNKEN CLAMS WITH SAUSAGE + GRILLED GARLIC TOAST RECIPE - (4.3/5)
Provided by á-4084
Number Of Ingredients 13
Steps:
- 1. In a large saucepan heat the olive oil over medium heat. Add the onions and cook, until soft, for about 3-4 min. Add the garlic, celery and fennel and cook for another 3-4 minutes. Add the sausage meat and cook for another 5 minutes, until the meat is nicely browned. 2. Add the wine (both dry and sweet) and bring to boil. Add the tarragon. 3. Add the clams, cover with a lid and cook, shaking the saucepan from time to time, until the clams are open, for about 6 minutes. 4. Add the heavy cream, gently shake the saucepan to mix, and simmer over low heat uncovered, for another 2-3 minutes. 5. Spoon the clams into bowls or soup plates. Stir the parsley into the broth, season with pepper and then pour over the clams. Serve with fresh bread. Grilled Garlic Toast 6 slices good country bread (the kind that's not too dense, with lots of air holes) Olive oil Salt 1 clove garlic, peeled and halved 1.Heat the grill to medium-high (or use a grill pan if you're cooking indoors). Brush both sides of each slice of bread with olive oil -- don't skimp, here! Sprinkle lightly with salt. 2.Grill the bread for a minute or two on each side, until it's crisp and brown (we like ours on the darker side). Rub one side of each toast with the cut edge of the garlic clove (lightly or vigorously, depending on your preference) and serve while still warm.
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.
STEAMER CLAMS IN BEER AND GARLIC
Make and share this Steamer Clams in Beer and Garlic recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
- Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
- Add clams; cover and simmer 4-5 minutes until clam shells open.
- Remove bay leaf and discard; remove any clams that did not open and discard.
- Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
- Serve with individual bowls of melted butter for dipping; serve immediately.
CLAM DIP - BAKED RECIPE - (4.2/5)
Provided by Taraespo
Number Of Ingredients 15
Steps:
- Simmer clams in juice and lemon juice for 15 minutes. In separate pan melt butter and simmer onion and all spices for 20 minutes. Then combine with clams and add bread crumbs. It will have the consistency of oatmeal. Put in dish and sprinkle with parmesan and paprika. Bake at 375 for 20 minutes. Serve with lemon slices, Tabasco and crackers
GRILLED CLAMS WITH GARLIC BUTTER
From Jasper White. These are his notes regarding the recipe... Grilled clams are best made with small, special-count little necks (about 1 1/2 inches wide). You just put the clams directly over the hot fire-but you must take them off the grill as soon as the shells pop open, or they will burns, right through the shells. Place them on a bed of rock salt to hold them steady and spoon a few drops of sauce on each clam.
Provided by Brookelynne26
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 419.2, Fat 30.2, SaturatedFat 18.3, Cholesterol 132.5, Sodium 1033.4, Carbohydrate 8.2, Fiber 0.1, Sugar 0.2, Protein 25.8
DRUNKEN CLAMS
After swimming in white wine and butter, these little guys are ready to karaoke on your tastebuds. A lesson in moderation.
Provided by Patrick Johnson
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 10
Steps:
- 1. 1 hour before cooking mix kosher salt, cornmeal and cold water to fill large bowl. Add clams and refrigerate for 1 hour to remove sand.
- 2. Remove clams from cornmeal mixture and scrub well under cold running water.
- 3. Melt butter over medium heat in large stockpot, add garlic and saute for 1 minute.
- 4. Add wine, lemon juice, lemon zest, and red pepper flakes and mix well into mixture.
- 5. Gently add clams in one layer.
- 6. Bring liquid to boil then cover tightly and lower heat to gentle simmer. Steam until clams open...typically between 10 and 12 minutes. Discard all clams that did not open.
- 7. To serve, add clams to a large bowl, pour broth over the clams and sprinkle with parsley. Add more lemon juice if desired. Use crusty french bread to soak up the broth.
More about "clams drunken clams with sausage grilled garlic toast recipe 435 food"
DRUNKEN CLAMS AND SAUSAGE - NUTMEG NANNY
From nutmegnanny.com
Reviews 32Estimated Reading Time 3 minsServings 4Total Time 1 hr 35 mins
DINNER TONIGHT: DRUNKEN CLAMS + GRILLED GARLIC TOAST
From food52.com
Author Amanda ShulmanEstimated Reading Time 2 mins
BEST DRUNKEN CLAMS RECIPE - HOW TO MAKE CLAMS WITH …
From food52.com
Reviews 47Servings 4Cuisine AmericanCategory Appetizer
DRUNKEN CLAMS | HOW TO MAKE THIS SUMMERTIME CLASSIC
From youtube.com
Author The Gallery Backyard BBQ & GriddleViews 1.8K
DINNER TONIGHT: DRUNKEN CLAMS + GRILLED GARLIC TOAST | FOOD, FOOD …
From pinterest.com
DRUNKEN CLAMS FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
SAUSAGE AND CLAMS | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
GRILLED CLAMS WITH GARLIC BUTTER RECIPE | FOODTALK
From foodtalkdaily.com
DINNER TONIGHT: DRUNKEN CLAMS WITH SAUSAGE + GRILLED GARLIC TOAST
From yahoo.com
DRUNKEN CLAMS AND SAUSAGE | RECIPE | FOOD, CLAM RECIPES, CLAMS
From pinterest.ca
DRUNKEN CLAMS AND SAUSAGE | RECIPE | CLAMS AND SAUSAGE RECIPE, …
From pinterest.com
DRUNKEN CLAMS - RASA MALAYSIA
From rasamalaysia.com
DRUNKEN CLAMS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CLAMS: DRUNKEN CLAMS WITH SAUSAGE + GRILLED GARLIC TOAST RECIPE
From pinterest.fr
DINNER TONIGHT: DRUNKEN CLAMS + GRILLED GARLIC TOAST
From pinterest.com
DRUNKEN CLAMS - THE DAILY MEAL
From thedailymeal.com
CLAMS DRUNKEN CLAMS WITH SAUSAGE GRILLED GARLIC TOAST …
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love