GRILLED CLAMS WITH LEMON-CAYENNE BUTTER
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 2m
Yield 2 servings
Number Of Ingredients 7
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
EASY GRILLED CLAMS
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 1
Steps:
- Prepare a grill for very high heat.
- Tap any open clams; if they stay open, throw them out. Place the closed clams on the grill grate. Grill, covered, until the clams open, about 2 minutes. Carefully transfer all the opened clams to a bowl; throw out any clams that remain closed. Be careful not to lose any of the liquid in the shells-that's where the flavor is.
GRILLED ANDOUILLE SAUSAGE WITH SHRIMP, CLAMS, MUSSELS AND GARLIC WITH GRILLED COUNTRY BREAD WITH ANCHOVY BUTTER
Steps:
- For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
- Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot.
- For the sausage and shrimp: Heat the grill to high.
- Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter.
- In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage.
- Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.
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 PIZZAS WITH CLAMS AND BACON
The flavorful topping on this pizza -- briny littleneck clams with slab bacon, fresh parsley, onion, garlic, white wine, and cream -- is almost like a cooked-down New England clam chowder, concentrated and delicious. Red-pepper flakes add some flash.Clams give the creamy sauce a salty, fresh-from-the-sea essence. They're then used as a topping along with bacon and parsley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Yield Makes three 9-inch pizzas
Number Of Ingredients 10
Steps:
- Cook bacon in a large pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Add oil, garlic, and onion to pot. Cook, stirring occasionally, until softened, about 4 minutes.
- Add wine and clams. Bring to a simmer. Cook, covered, until clams open, about 5 minutes. Transfer clams to a plate using a slotted spoon. Discard any unopened clams. Remove remaining clams from shells.
- Strain cooking liquid through a fine sieve, and return to pot. Add cream, and cook over medium heat until thick and reduced to 1 cup, about 10 minutes. Add red-pepper flakes.
- Preheat oven to 400 degrees (or heat grill to medium). Spoon 1/3 cup sauce over each grilled pizza crust. Top with reserved clams and bacon. Bake or grill, covered with lid, directly on grates, until sauce is bubbling, 5 to 7 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with parsley, and drizzle with oil.
LINGUINE WITH GRILLED CLAMS AND BACON
Provided by Chris Schlesinger
Categories Pasta Quick & Easy Father's Day Backyard BBQ Dinner Bacon Clam Summer Grill Grill/Barbecue Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main course) servings
Number Of Ingredients 9
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .
- Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
- Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.
- Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)
- Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.
- Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.
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 CLAMS WITH HERB BUTTER
When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.
Provided by John Derian
Categories Herb Shellfish Appetizer Fourth of July Quick & Easy Low Cal Low Sodium Father's Day Backyard BBQ Seafood Clam Summer Grill Grill/Barbecue Dill Parsley Butter Green Onion/Scallion Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
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 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 CLAMS WITH HERB BUTTER
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
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-GINGER BUTTER AND GRILLED BAGUETTE
Provided by Bon Appétit Test Kitchen
Categories Shellfish Appetizer Fourth of July Quick & Easy Father's Day Backyard BBQ Dinner Lunch Seafood Clam Grill Grill/Barbecue Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 10
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 FRIED GARLIC
Provided by Steven Raichlen
Categories quick, weekday, appetizer
Time 15m
Yield 4 appetizer servings; 2 light main-course servings.
Number Of Ingredients 5
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
ROASTED CLAMS WITH HOT SPANISH SAUCE AND SWEET ONION AND GRILLED PEPPER RELISH
Steps:
- For the Clam Broth: Heat olive oil in medium saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the white wine and cook until reduced to 1/4 cup. Add the clam juice and cook until reduced to 3 cups. Add the tomatoes, season with salt and pepper and cook for 5 minutes. Place mixture in a blender and blend until smooth. Strain into a clean bowl.
- For the Grilled Sausages: Preheat grill pan over high heat. Grill sausages until cooked through and golden brown and crusty on outside. Remove, let rest and slice on bias into 1-inch pieces.
- For the Clams and the Broth: Heat olive oil in large saucepan. Add shallots and cook until soft. Add tomato/clam broth and bring to a simmer. Add the clams, cover and let cook until all have opened. Remove clams to a bowl with a slotted spoon. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened. Add the butter, salt and pepper and parsley. Place 6 clams and a few pieces of each of the sausage in a bowl. Ladle over the clam broth and top with some of the relish. Serve with French bread.
- For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.
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 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
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.
GRILLED PORK CHOPS WITH CLAMS AND CHORIZO
Categories Chicken Onion Pork Shellfish Tomato Vegetable Roast Backyard BBQ Dinner Meat Pork Chop Sausage Seafood Clam Grill/Barbecue Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (main course) servings
Number Of Ingredients 21
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Cut 1/4 inch off tops of garlic heads and put heads, cut sides up, on a sheet of foil. Drizzle with 1 tablespoon olive oil and wrap tightly in foil, then roast in oven until garlic is soft when pierced with tip of a knife, about 45 minutes.
- While garlic roasts, heat remaining 1/4 cup olive oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking. Add bay leaves and cook, stirring, until leaves begin to brown, about 10 seconds. Reduce heat to moderate, then add onion, carrot, celery, and chorizo and cook, stirring occasionally, 2 minutes. Add tomatoes, tomato paste, cloves, red-pepper flakes, and black pepper and cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add wine and bring to a boil, then add broth and reserved clam juice. Simmer, uncovered, until reduced to about 2 cups, about 15 minutes.
- While tomato sauce simmers, squeeze pulp from garlic cloves and force through a medium-mesh sieve into a bowl using a rubber spatula, discarding solids. Whisk purée into tomato sauce. Discard bay leaves and cloves, then keep sauce warm while grilling chops.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above grill rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Pat pork chops dry and sprinkle on both sides with salt. Grill pork chops on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted 2 inches into center of a chop (do not touch bone) registers 145°F, 12 to 14 minutes total. Transfer chops to a plate and keep warm, loosely covered with foil.
- Add clams to sauce and cook just until clams plump and edges begin to curl, 30 to 45 seconds. Stir parsley into sauce along with any meat juices accumulated on plate.
- Serve chops topped with clams and sauce.
CLAMS: DRUNKEN CLAMS WITH SAUSAGE + GRILLED GARLIC TOAST RECIPE - (4.3/5)
Provided by á-4084
Number Of Ingredients 13
Steps:
- 1. In a large saucepan heat the olive oil over medium heat. Add the onions and cook, until soft, for about 3-4 min. Add the garlic, celery and fennel and cook for another 3-4 minutes. Add the sausage meat and cook for another 5 minutes, until the meat is nicely browned. 2. Add the wine (both dry and sweet) and bring to boil. Add the tarragon. 3. Add the clams, cover with a lid and cook, shaking the saucepan from time to time, until the clams are open, for about 6 minutes. 4. Add the heavy cream, gently shake the saucepan to mix, and simmer over low heat uncovered, for another 2-3 minutes. 5. Spoon the clams into bowls or soup plates. Stir the parsley into the broth, season with pepper and then pour over the clams. Serve with fresh bread. Grilled Garlic Toast 6 slices good country bread (the kind that's not too dense, with lots of air holes) Olive oil Salt 1 clove garlic, peeled and halved 1.Heat the grill to medium-high (or use a grill pan if you're cooking indoors). Brush both sides of each slice of bread with olive oil -- don't skimp, here! Sprinkle lightly with salt. 2.Grill the bread for a minute or two on each side, until it's crisp and brown (we like ours on the darker side). Rub one side of each toast with the cut edge of the garlic clove (lightly or vigorously, depending on your preference) and serve while still warm.
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
BACON-PARMESAN GRILLED STUFFED CLAMS
Impress them with Bacon-Parmesan Grilled Stuffed Clams at your next get-together. They'll be so wowed by your stuffed clams skills that there's no reason we need to tell them it's easy.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 39m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Fill large skillet with water to 1-inch depth. Bring to boil on medium-high heat. Add clams; cover. Simmer on medium-low heat 3 to 4 min. or until clams open. (Discard any clams that do not open.) Drain clams in colander; rinse with cold water to remove any sand. Remove clam meat from shells; chop and set aside. Reserve 36 clam shell halves.
- Cook bacon in large skillet on medium heat until crisp. Add garlic; cook and stir 30 sec. Stir in crumbs and parsley; remove from heat. Add cheese and oil; mix well. Stir in chopped clams.
- Pour 1/2-inch-deep layer of kosher salt into 16-5/8x11-7/8x2-5/8-inch disposable aluminum pan. Fill shells with bacon mixture; place in single layer in salt. (The salt prevents the filled shells from tipping over.) Place pan on grill grate; grill 4 min. or until clams are heated through. Serve with lemon wedges.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.8585 g, Sugar 0 g, Protein 8 g
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