Best 3 Grilled Clams With Charred Zucchini And Garlic Recipes
**Grilled Clams with Charred Zucchini and Garlic: A Summer Seafood Delight**
Savor the tantalizing flavors of the sea and garden with our grilled clams recipe, featuring plump and juicy clams nestled atop a bed of charred zucchini and aromatic garlic. Immerse yourself in a symphony of flavors as the briny sweetness of the clams harmonizes with the smoky char of the zucchini and the pungent earthiness of garlic.
This delectable dish is not only a culinary delight but also a visual masterpiece. The vibrant green of the zucchini, the golden brown of the grilled clams, and the speckled parsley create a colorful and inviting presentation that will impress your taste buds and your eyes.
As a main course or as a delightful appetizer, our grilled clams with charred zucchini and garlic are sure to be a hit at your next gathering. The recipe is incredibly simple to follow and can be easily tailored to your preferences. Whether you enjoy your clams grilled to perfection or slightly charred, this recipe offers the flexibility to achieve your desired result.
In addition to the main recipe, this article offers variations to cater to different tastes and dietary preferences. For those who prefer a vegetarian option, we provide a flavorful grilled zucchini and garlic recipe that captures the essence of this summer delicacy without the clams.
For those with a penchant for spice, we present a zesty grilled clams recipe infused with the vibrant flavors of chili and lime. This variation adds a delightful kick to the dish, creating a tantalizing balance between heat and seafood sweetness.
Whether you're a seafood enthusiast or a lover of grilled vegetables, this article has something for everyone. Dive into the recipes and embark on a culinary journey that will leave you craving more.
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 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
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
Tips:
- Choose fresh, high-quality clams. Look for clams that are tightly closed and have no cracks or chips in their shells.
- Purge the clams before cooking. This will help to remove any sand or grit from the clams.
- Use a hot grill. This will help to sear the clams and prevent them from sticking to the grill.
- Cook the clams until they are just cooked through. Overcooking will make them tough and chewy.
- Serve the clams immediately. They are best enjoyed hot off the grill.
Conclusion:
Grilled clams with charred zucchini and garlic is a delicious and easy-to-make dish that is perfect for a summer cookout. The clams are tender and flavorful, and the charred zucchini and garlic add a smoky, savory flavor. This dish is sure to be a hit with your friends and family.
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