Best 3 Bacon Parmesan Grilled Stuffed Clams Recipes
**Tantalize your taste buds with the ultimate seafood indulgence: Bacon Parmesan Grilled Stuffed Clams.** These delectable treats are a symphony of flavors, combining the briny sweetness of clams with the smoky richness of bacon, the nutty savoriness of Parmesan cheese, and a medley of herbs and spices. Each bite is a journey into culinary bliss, leaving you craving more. Our curated collection of recipes offers a diverse range of preparations, ensuring there's a perfect stuffed clam recipe for every palate. From classic grilled clams to oven-baked variations and even a tantalizing air fryer method, these recipes guarantee a delightful dining experience.
**Dive into the classic Grilled Bacon Parmesan Stuffed Clams recipe, where succulent clams are meticulously stuffed with a savory mixture of bacon, Parmesan, bread crumbs, and a blend of aromatic herbs.** Perfectly grilled to tender perfection, these clams are a timeless favorite that will impress any seafood enthusiast.
**For those who prefer the convenience of an oven, the Baked Bacon Parmesan Stuffed Clams recipe is a must-try.** This variation offers a hassle-free preparation, allowing you to indulge in stuffed clams without the need for a grill. Simply assemble the clams and pop them in the oven for a delightful seafood feast.
**Seafood lovers seeking a healthier alternative will find solace in the Air Fryer Bacon Parmesan Stuffed Clams recipe.** This innovative method utilizes the air fryer's magic to create crispy, golden-brown clams that are not only delicious but also guilt-free. Enjoy the same irresistible flavors without the extra calories.
**Whichever recipe you choose, one thing is for sure: these Bacon Parmesan Grilled Stuffed Clams will be the star of your next gathering.** Impress your friends and family with this culinary masterpiece, and savor the delightful dance of flavors in every bite.
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 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.
CLAM-STUFFED PORTOBELLO MUSHROOMS
This is a take on an appetizer I used to order at a chain Italian restaurant.
Provided by thedailygourmet
Categories Stuffed Mushrooms
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 9x13-inch pan with 2 tablespoons olive oil.
- Use a dry vegetable brush or paper towel to lightly scrub mushrooms to remove any dirt. Separate stems from mushroom caps. Use a small spoon to carefully scoop out the dark mushroom gills to make more room for the stuffing; discard gills. Chop mushroom stems finely and set aside.
- Place remaining 2 tablespoons olive oil in a skillet and heat over medium heat for a few minutes. Add garlic and mushroom stems and cook, stirring constantly, for 4 to 5 minutes. Turn off heat. Add clams, panko, Parmesan cheese, Italian seasoning, parsley, salt, and pepper and mix to combine.
- Fill mushroom caps with the mixture and place in the prepared pan.
- Bake in the preheated oven until sizzling, about 20 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 9 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 0.9 g, Protein 8.3 g, SaturatedFat 1.6 g, Sodium 120.1 mg, Sugar 0.9 g
Tips:
- Prep the Clams: Before stuffing, remove any bits of shell or sand from the clams. Rinse them thoroughly and pat dry.
- Use Fresh Ingredients: The quality of your ingredients greatly impacts the dish. Use fresh, high-quality clams, bacon, Parmesan cheese, and herbs for the best flavor.
- Don't Overstuff: Be careful not to overstuff the clams. They should be filled but not packed tightly. Overstuffing can make them difficult to close and cook evenly.
- Secure the Clams Properly: Use toothpicks or skewers to secure the clams shut. This prevents the stuffing from spilling out during cooking.
- Grill at the Right Temperature: Maintain a medium-high heat on your grill to ensure the clams cook evenly without burning.
- Cook Until Clams Open: Keep an eye on the clams as they grill. They are done when they open up. Overcooking can make them tough.
- Let Clams Rest: Once cooked, let the clams rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more flavorful bite.
Conclusion:
Bacon Parmesan Grilled Stuffed Clams are a delightful appetizer or main course that combines the flavors of the sea and land. By following these tips, you can create a dish that is both visually appealing and bursting with flavor. Whether you're hosting a party or simply craving a special meal, these stuffed clams are sure to impress. Remember, the key to a successful dish lies in the quality of ingredients and careful preparation. So, take your time, enjoy the process, and savor the deliciousness of these Bacon Parmesan Grilled Stuffed Clams.
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