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 GARLICKY WHITE WINE SAUCE
Yum! Make sure to serve with more wine and a great crusty bread to get all the delicious broth! This is also great with a squirt of fresh lemon or some chopped green onions as a garnish. Some even love to add a small dab of horseradish or even some good smoky bbq sauce. Experiment and try what you like. To really get the clams to cook quickly sometimes I will even place an old pot with boiling water or broth in it on the grill to add some steam. Adding some aromatics to the pot also seems to add to the flavor or the clams really well. This serves 6 as an appy or 2 as a meal if you include some bread and a green salad. Of course I could probably finish the whole lot of them off all by myself! lol Hope you enjoy this simple yet delicious dish!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 223.8, Fat 6.4, SaturatedFat 1.7, Cholesterol 82.3, Sodium 128.7, Carbohydrate 6.9, Sugar 0.2, Protein 29.1
WHITE WINE-STEAMED CLAMS
Provided by Marc Murphy
Time 25m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.
- Divide the shallots, garlic and parsley among the packets. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal.
- Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.) Serve straight from the packet; garnish with thyme.
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 LITTLE NECK CLAMS IN WINE SAUCE
This is a quick summer meal that is low fat but big on flavor. Eat these clams alone with crusty bread or make linguini and top it with the clams and sauce! All you need are some simple kitchen pantry items, a cooking tin, foil and a grill to make a very impressive meal in just minutes.
Provided by Carrie September
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- This requires a disposable tin that is large enough to hold all the clams.
- Scrub and rinse the clams well to remove all dirt prior to cooking.
- Preheat the grill to 500 degrees.
- Add all ingredients to the tin and stir to mix all ingredients together.
- Cover the tin tightly with foil.
- Place in covered grill for approximately 15 minutes to allow the steam to open the clams.
- TIP: cooking time may vary due to differences in grills. Rather than open the foil to see if the clams are open, touch the top of the foil. Once the clams are open, they will push up on the top and there will not be as much loose space as there was before they opened. Removing the foil to check will release the steam and will prolong the cooking process which could result in tough, dry, overcooked clams.
Nutrition Facts : Calories 348, Fat 15.6, SaturatedFat 2.3, Cholesterol 54.4, Sodium 1098.5, Carbohydrate 13.2, Fiber 1.6, Sugar 3.3, Protein 27.9
GARLIC BUTTER CLAMS WITH WHITE WINE CREAM SAUCE
The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!
Provided by Chungah Rhee
Categories appetizer
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak clams in cold water for at least 30 minutes; drain well. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, shallots and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in chicken stock and wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes. Stir in clams. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams have opened, stirring once, about 8-10 minutes. Discard any unopened clams. Remove from heat; stir in heavy cream and season with salt and pepper, to taste. Serve immediately, garnished with parsley and chives, if desired.
KITCHEN CLAMBAKE
Steps:
- Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
- Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
STEAMED CLAMS IN SPICY TOMATO SAUCE
Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
- Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
- Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
- Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
- Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED CLAMS WITH GARLIC, WHITE WINE, AND TOMATOES
In this no-fuss recipe from chef Chris Schlesinger, toss littleneck clams directly onto the grill, cook until they open, and serve with a wine-butter sauce. Also try:Barbecued Oysters with Bacon and Garlic Butter, Southeast Asian-Style Grilled Shrimp with Aromatic Herbs
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 12 as an appetizer
Number Of Ingredients 8
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.
GRILLED LITTLENECK CLAMS
Littleneck clams are grilled to perfection in this quick and easy appetizer. Serve with lemon juice, melted butter, or cocktail sauce.
Provided by CNM CATERING
Categories Clam Recipes
Time 15m
Yield 6
Number Of Ingredients 1
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.
Nutrition Facts : Calories 168 calories, Carbohydrate 5.8 g, Cholesterol 77.2 mg, Fat 2.2 g, Protein 29 g, SaturatedFat 0.2 g, Sodium 127.1 mg
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- Preheat grill to medium-high heat (350° to 400°). Place garlic and 4 tablespoons butter in a small heatproof saucepan on the grill; cook 3 minutes or until butter foams. Add wine to pan; cook until mixture is reduced by half. Remove pan from heat; set aside.
- Place clams directly on grill grates; grill, covered with grill lid, 10 minutes or until clams just begin to crack open, checking every 2 to 3 minutes.
- Return saucepan to grill. As clams open, use tongs to pour their juice into the garlic butter, and return clams to grill. Cook 2 to 3 more minutes or just until clamshells open wide; remove from grill as they're done.
- Grill bread slices 1 to 2 minutes on each side. Remove from heat. Remove garlic butter from heat, and stir in parsley and remaining 4 tablespoons butter. Season with kosher salt to taste. Spoon butter mixture over clams; serve with grilled bread.
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