GRILLED CLAMS ON THE HALF SHELL WITH SERRANO HAM
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat grill. Place clams on the grates of the grill, close the cover and cook until the clams have opened. Place a piece of Serrano ham into each of the clams and drizzle with olive oil. 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 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.
RAW CLAMS ON THE HALF SHELL
Steps:
- Scrub the clams under cold water with a stiff brush to remove the dirt. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the clams as you shuck them and also protect your hand. Using the towel as a mitt, hold the clam firmly in the palm of your towel-covered hand; have a small bowl handy to catch the delicious juice. Insert the tip of a clam or oyster knife between the shell halves, and work it around one side to the other as you pry it open. Using the knife, cut the muscles away from the top shell, bend the shell back, and discard it. Run the knife underneath the clam to detach it completely, but leave it in its shell (take care not to cut the meat itself.) Tip out the clam juice into the bowl and pour it back over the shucked clams. Nestle the clams in a bed of crushed ice or rock salt to keep them steady. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.
- In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters and clams.
GRILLED CLAMS AND MUSSELS WITH GARLIC, ALMONDS AND MINT
Grilling clams and mussels gives them a smokiness you can't get inside on your stove. Use hardwood charcoal if you can; it gives the best, smokiest flavor. The cooking time may vary depending upon your grill and the temperature of the shellfish when you put it in the pan. (Very cold seafood may take a few minutes longer.) Keep checking, pulling out the open clams and mussels with tongs as you go. And don't forget to pour the heady pan juices on top of the shellfish; dunking grilled bread into that garlicky pool may be the best part of the dish.
Provided by Melissa Clark
Categories dinner, lunch, barbecues, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Build a very hot charcoal fire, mounding coals in the center of the grill, or heat a gas grill.
- Scrub mussels and clams under running water to remove any clinging grit.
- Put clams, wine, oil, sliced garlic and chile in a large disposable aluminum roasting pan and stir. Cover pan tightly with heavy-duty foil. Place pan on the grill and cover. Let cook undisturbed for 10 minutes, then use mitts to open foil and stir in mussels. Replace foil and continue cooking, with grill covered, 10 minutes more. By this time, most or all of the shellfish should be open. Use tongs to transfer opened shellfish to a serving bowl and return any unopened in the pan to continue cooking, covered, for another few minutes. Any that remain unopened should be discarded. Combine all shellfish and pan juices in the bowl.
- Toss shellfish with mint, almonds, chopped garlic and lemon zest. Drizzle with additional oil. Brush grilled bread slices with oil and serve alongside for soaking up juices.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 1 gram, Sodium 1179 milligrams, Sugar 1 gram, TransFat 0 grams
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
STEAMED CLAMS ON THE HALF SHELL
I couldn't find good fresh littleneck clams so the fish monger told me about these Northern Chef Clams. They are great! Farm Raised Clams on the half-Shell Pre-cooked-Quick frozen. They are all cleaned and purged to eliminate any sand. And processed over strict specifications. A Tai Foong Usa Inc product. And so very cheap! There's 24 clams in a package for $2.00. They are frozen so this can be kept in the freezer and whipped up for unexpected company! Servings are 2-6 depending on if you're making an appetizer or a meal.
Provided by Rita1652
Categories Sauces
Time 15m
Yield 2-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan heat butter and oil.
- Saute shallots 2 minutes add garlic give a couple stirs then add white wine simmer 5 minutes or till reduced in half.
- Add can diced tomatoes.
- Add seasonings and bring to boil.
- Add frozen clams just to heat.
- Place on a platter and drizzle olive oil over clams.
- Garnish with parsley.
- Serve with a nice fresh crusty bread.
- Or toss clams into cooked pasta for a meal.
Nutrition Facts : Calories 367.9, Fat 14.7, SaturatedFat 5, Cholesterol 83.4, Sodium 1420, Carbohydrate 12.8, Fiber 0.1, Sugar 0.6, Protein 33.9
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