Grilled Clams With Herb Butter Food

GRILLED CLAMS WITH LEMON-CAYENNE BUTTER

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.

GRILLED CLAMS WITH GARLIC BUTTER

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 HERB BUTTER

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 MUSSELS WITH HERB BUTTER

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small pot, melt butter over medium. Remove from heat and stir in parsley; set aside.
• Working in batches if necessary, place mussels on grill in a single layer. Place lemons, halved and lightly oiled, on grill, cut side down.
• Grill until mussels open and lemons are warmed through and browned, 5 minutes. With tongs, transfer mussels as they open to a large platter. (Discard unopened mussels.) Pour herb butter over mussels; sprinkle with salt and pepper. Serve with lemons.

GRILLED CLAMS & GARLIC BUTTER RECIPE

Steps:

• Make the garlic butter: In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook for 5 minutes until fragrant but not browned. Remove from the heat.
• Skim the foam from the top of the butter and slowly pour the butter through a fine-mesh sieve set over a bowl. Discard the milky solids and garlic. Keep the skimmed butter warm over low heat. Make ahead: The butter can be made and refrigerated for up to 3 weeks.
• Prepare a charcoal or gas grill for medium-hot cooking.
• Place the clams directly onto the grill grates. After 5 to 7 minutes, the clams will begin to open. Using tongs, transfer the clams to a bowl, being careful not to spill any of their juices. Discard any clams that don't open after 10 minutes.
• Toss the clams with the warm garlic butter, sprinkle with the parsley and season with pepper. Serve with lemon wedges and crusty bread.

GRILLED CLAMS WITH LEMON-GINGER BUTTER AND GRILLED BAGUETTE

Steps:

• Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).
• Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side. Add remaining lemon-ginger butter to juices in pan; stir on grill until melted. Pour juices from pan over clams. Serve with bread.

GRILLED CLAMS WITH HERB BUTTER

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 WITH HERB BUTTER

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.
• add your own note