Best Featured Recipe Grilled Clams With Lemon Ginger Butter And Grilled Baguette Recipes

GRILLED CLAMS WITH HERB BUTTER

Grilled Clams with Herb Butter image

Provided by Giada De Laurentiis

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

4 tablespoons (1/2 stick) unsalted butter
2 teaspoons herbes de Provence
1 clove garlic, smashed
Kosher salt
24 littleneck clams, cleaned and scrubbed
Sliced crusty bread, for dipping

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 LEMON-CAYENNE BUTTER

Grilled Clams With Lemon-Cayenne Butter image

Provided by Melissa Clark

Categories dinner, easy, quick, main course

Time 2m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 large garlic clove, minced
Large pinch kosher salt, more to taste
4 tablespoons unsalted butter, melted
2 teaspoons freshly squeezed lemon juice, more to taste
Pinch cayenne pepper
2 dozen littleneck clams, scrubbed
Chopped fresh chives, for serving

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

FEATURED RECIPE: GRILLED CLAMS WITH LEMON-GINGER BUTTER AND GRILLED BAGUETTE

Featured Recipe: Grilled Clams with Lemon-Ginger Butter and Grilled Baguette image

Time 30m

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) butter, room temperature
4 teaspoons minced shallots
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon finely grated lemon peel
6 1/2-inch-thick diagonal baguette slices
2 pounds manila clams, scrubbed
13x9x2-inch disposable aluminum baking pan

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.

Nutrition Facts : Nutritional Facts Serves

GRILLED CLAMS WITH GARLIC BUTTER

Grilled Clams with Garlic Butter image

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

Ingredients

1 1/2 pounds littleneck clams, well scrubbed (about 24)
8 tablespoons cold, unsalted butter, cut into small pieces, divided
4 large garlic cloves, minced (about 3 tablespoons)
1/4 cup white wine
1/4 cup heavy cream
2 tablespoons minced chives
Kosher or sea salt and freshly ground black pepper

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.