Best Grilled Clams With Smoked Chili Cachucha Mojo And Bacon Recipes

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CLAM AND BACON SOUP



Clam and Bacon Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 cup dry vermouth or white wine
24 littleneck clams, scrubbed
1 tablespoon extra-virgin olive oil
3 slices bacon, chopped
1 head garlic, cloves roughly chopped
3 spring onions or scallions (white and light green parts only), thinly sliced
3 stalks celery, thinly sliced, plus chopped leaves for topping
Kosher salt and freshly ground pepper
1/3 cup all-purpose flour
1 cup fresh or frozen peas
1/2 cup half-and-half or light cream
1 small baguette, sliced

Steps:

  • Bring 4 cups water and the vermouth to a boil in a large pot over high heat. Add the clams, cover and cook until they start opening, 4 to 10 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Strain the cooking liquid through a fine-mesh sieve into another bowl; set aside.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the bacon and garlic. Cook, stirring occasionally, until the bacon starts to crisp, about 7 minutes. Add the spring onions, sliced celery, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 7 minutes.
  • Sprinkle the flour over the vegetables in the pan; cook, stirring, until incorporated, about 1 minute. Slowly add the reserved clam cooking liquid, stirring and scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until thickened, about 3 minutes. Season with salt and pepper.
  • Add the clams to the saucepan (remove from the shells and chop, if desired); add the peas. Cook until warmed through, about 2 minutes. Remove from the heat and stir in the half-and-half. Top with celery leaves and serve with the baguette.

Nutrition Facts : Calories 410 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 65 milligrams, Sodium 1050 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 31 grams

GRILLED CLAMS WITH HERB BUTTER



Grilled Clams with Herb Butter image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

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 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

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.

GRILLED CLAMS ON THE HALF SHELL WITH BACON, GARLIC, AND HOT PEPPER



Grilled Clams on the Half Shell with Bacon, Garlic, and Hot Pepper image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

32 littleneck clams on the half shell
1/4-pound bacon, finely diced
6 cloves garlic, finely chopped
1/2 teaspoon hot pepper flakes
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
1/2 cup fresh bread crumbs
Freshly ground black 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 LITTLENECK CLAMS



Grilled Littleneck Clams image

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

3 pounds littleneck clams, scrubbed and rinsed

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

GRILLED CLAMS WITH FRIED GARLIC



Grilled Clams With Fried Garlic image

Provided by Steven Raichlen

Categories     quick, weekday, appetizer

Time 15m

Yield 4 appetizer servings; 2 light main-course servings.

Number Of Ingredients 5

24 littleneck clams, well scrubbed
3/4 cup extra virgin olive oil, plus more to brush on clams
Juice of 1 lemon
8 cloves garlic, peeled and thinly sliced lengthwise remove any green shoots in center
1/2 teaspoon hot pepper flakes

Steps:

  • Prepare a grill for direct grilling over high heat.
  • Lightly brush the clams on both sides with olive oil. Arrange them on the grate, cover and cook until the shells pop open, 3 to 6 minutes. (You could grill the clams on aluminum foil to catch juices.)
  • Pour the lemon juice into a baking dish large enough to hold the clams in one layer. Transfer the clams to the dish with tongs, trying not to spill the juices.
  • Heat 3/4 cup olive oil in a small skillet on the grill. When hot, add the garlic and cook until golden brown, 1 to 2 minutes. Add the pepper flakes, and stir for 15 seconds. Pour this over the clams.
  • Transfer the clams to 4 deep bowls. Whisk the juices in the baking dish for 1 minute and pour over the clams.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 20 grams, SaturatedFat 0 grams, Sodium 780 milligrams, Sugar 0 grams, TransFat 0 grams

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