Best 4 Grilled Clams With Fried Garlic Recipes
Embark on a culinary journey to the seaside with our tantalizing Grilled Clams with Fried Garlic, a dish that captures the essence of the ocean's bounty. These tender and succulent clams, grilled to perfection, are infused with a symphony of flavors, complemented by the crispy, aromatic fried garlic. Dive into the harmonious blend of savory, briny, and garlicky notes that dance on your palate. This delectable dish is not only a feast for the taste buds but also a visual masterpiece, sure to impress your dinner guests.
Prepare to indulge in a culinary symphony with our comprehensive guide to Grilled Clams with Fried Garlic. Discover the art of selecting the freshest clams, ensuring their pristine quality. Learn the secrets of grilling clams to achieve that perfect balance of tender meat and smoky char. And elevate your dish with our expert tips for frying garlic until it reaches that golden-brown crispiness that adds an irresistible crunch and depth of flavor.
Our recipe collection caters to diverse preferences and dietary needs. Explore variations that include steamed clams, adding a splash of white wine for an extra layer of complexity. For those seeking a touch of heat, our spicy grilled clams recipe delivers a delightful kick. And for a vegetarian twist, try our grilled oyster mushrooms with fried garlic, a meatless option that bursts with umami flavor.
Whether you're a seasoned seafood enthusiast or embarking on a culinary adventure, our Grilled Clams with Fried Garlic recipes will guide you every step of the way. Let the enticing aromas fill your kitchen as you create a dish that transports you to the seaside, leaving your taste buds 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 & GARLIC BUTTER RECIPE
Learn how to make grilled clams from Fette Sau's Joe Carroll. Clams are tossed in a butter-garlic sauce, then served with chopped parsley and crusty bread.
Provided by Tasting Table Staff
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Make the garlic butter: In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook for 5 minutes until fragrant but not browned. Remove from the heat.
- Skim the foam from the top of the butter and slowly pour the butter through a fine-mesh sieve set over a bowl. Discard the milky solids and garlic. Keep the skimmed butter warm over low heat. Make ahead: The butter can be made and refrigerated for up to 3 weeks.
- Prepare a charcoal or gas grill for medium-hot cooking.
- Place the clams directly onto the grill grates. After 5 to 7 minutes, the clams will begin to open. Using tongs, transfer the clams to a bowl, being careful not to spill any of their juices. Discard any clams that don't open after 10 minutes.
- Toss the clams with the warm garlic butter, sprinkle with the parsley and season with pepper. Serve with lemon wedges and crusty bread.
GRILLED CLAMS WITH CHARRED ZUCCHINI AND GARLIC
When I went to Charleston, South Carolina a few years ago, I watched (I will admit, in horror) as a chef put whole oysters on a hot grill. He waited a few minutes and watched as they popped open as if they had some internal timer. He pulled 1 off the grill and handed it to me along with a lemon wedge. Having grown up in New York and eaten oysters raw my whole life, this was a sacred moment. The oyster was a little tough, but absolutely delicious. There is, to me, no better thing than when a food can be cooked in its own shell for deep, authentic (and simple) flavor. I tried the technique with littleneck clams and find I like it even more than the oysters. Be patient with the clams, sometimes they can take a few minutes to open on the grill. I find that when I give up and turn my back on them, that's when they open!
Provided by Alex Guarnaschelli
Categories appetizer
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high heat.
- In a medium skillet, over low heat, heat 2 tablespoons of the olive oil. When the oil gets hot, add the pine nuts. Season them lightly with salt and cook them, stirring constantly, until they turn golden brown, 2 to 3 minutes. Remove them from the pan to a small bowl. Stir in the minced garlic, salt, to taste, and the mint.
- In a large plate, combine the remaining olive oil, the zucchini slices, paprika and light sprinkling of salt. For best results, "dust" the zucchini with the paprika but put it in a little strainer and sprinkle it evenly over the zucchini slices. Toss to coat them with the oil. Season them lightly with salt. Arrange them in a single layer on the hottest part of the grill and cook until they are tender to the touch and charred but not falling apart, 3 to 5 minutes. Use a pair of metal tongs to remove the zucchini from the grill and transfer them to a flat surface. Stack the slices and cut them widthwise into 1/2-inch slices, then make 1 slice down the middle, creating a 1/2-inch dice. Toss them in the bowl with the pine nuts, and then add the lemon juice.
- Dip a cloth into some oil and rub over the grill grates. Scatter the clams on the grill in a single layer. Have a pair of tongs and a large platter ready. Littleneck clams take a while to open up, about 10 minutes depending on size, but that's all a part of the fun - the suspense of waiting for them to open. Add a splash of water to help them along and steam. As they open, use the tongs to remove them from the grill and put them on the platter. When they are all opened, scatter the zucchini and pine nuts all around. Try to get the zucchini inside the shells directly on top of the clams 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
Tips:
- Choose the Right Clams: Look for littleneck or Manila clams that are about 1 1/2 to 2 inches in diameter. Avoid any clams with broken shells or that are open.
- Clean the Clams: Scrub the clams under cold running water to remove any dirt or grit. Remove the beard, the small tuft of hair-like fibers that protrudes from the shell, by pulling it out with your fingers or a pair of pliers.
- Season the Clams: Before grilling, season the clams with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Grill the Clams: Preheat your grill to medium-high heat. Place the clams on a grill grate and cook for 5-7 minutes, or until the shells open. Discard any clams that do not open.
- Make the Fried Garlic: While the clams are grilling, make the fried garlic. Heat a small amount of olive oil in a skillet over medium heat. Add the garlic and cook until golden brown, about 2-3 minutes.
- Serve the Clams: Once the clams are cooked, remove them from the grill and place them in a serving dish. Top with the fried garlic and serve immediately.
Conclusion:
Grilled clams with fried garlic are a delicious and easy-to-make appetizer or main course. The clams are tender and flavorful, and the fried garlic adds a crispy, savory touch. This dish is perfect for a summer cookout or a special occasion.
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