Best 4 Grilled Clams With Herb Butter Recipes
Welcome to a culinary journey of Grilled Clams with Herb Butter, where succulent clams meet aromatic herbs in perfect harmony. This seafood delight, often served as an appetizer or main course, is a symphony of flavors that will tantalize your taste buds. Our collection of recipes offers a variety of cooking methods and herb combinations, ensuring that every bite is a unique experience.
In our first recipe, we take you on a classic route with Grilled Clams with Garlic Herb Butter. This timeless combination of garlic, parsley, and butter enhances the natural sweetness of the clams, creating a dish that is both simple and satisfying. For a touch of sophistication, try our Grilled Clams with Lemon Herb Butter, where the bright acidity of lemon zest and the aromatic blend of herbs elevate the clams to a new level of deliciousness.
If you prefer a more robust flavor profile, our Grilled Clams with Chili Herb Butter is sure to impress. A fiery blend of chili peppers, cilantro, and lime creates a spicy delight that will leave you craving more. For those who enjoy a touch of smokiness, our Grilled Clams with Chipotle Herb Butter is a must-try. The smoky heat of chipotle peppers adds a unique depth of flavor that will transport your taste buds to a whole new dimension.
For those seeking a more adventurous culinary experience, our Grilled Clams with Thai Herb Butter is a fusion of East and West. A vibrant combination of lemongrass, ginger, and coconut milk creates a fragrant and exotic dish that will surprise and delight your palate. And if you're a fan of Mediterranean flavors, our Grilled Clams with Greek Herb Butter is the perfect choice. A harmonious blend of oregano, thyme, and feta cheese brings the taste of Greece to your table.
No matter your taste preferences, our collection of Grilled Clams with Herb Butter recipes has something for everyone. Get ready to embark on a culinary exploration of flavors and textures that will make your taste buds sing.
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 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 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 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:
- Select Fresh Clams: Choose live clams with tightly closed shells. Avoid any with cracked or broken shells.
- Clean the Clams: Scrub the clam shells thoroughly with a stiff brush under cold running water to remove any dirt or debris.
- Soak the Clams: Soak the clams in a mixture of cold water and 1/4 cup of salt for 30 minutes. This helps to remove any remaining sand or grit.
- Prepare the Grill: Preheat your grill to medium-high heat (400-450°F).
- Make the Herb Butter: Combine softened butter, chopped herbs, lemon zest, and garlic in a small bowl. Mix until well combined.
- Grill the Clams: Place the clams on the grill grates, hinge side down. Cook for 5-7 minutes, or until the shells open.
- Serve with Herb Butter: Remove the clams from the grill and serve immediately with melted herb butter.
Conclusion:
Grilled clams with herb butter are a delicious and easy-to-make seafood dish that is perfect for summer gatherings. By following these tips, you can ensure that your grilled clams are perfectly cooked and bursting with flavor. Serve them with a side of lemon wedges and your favorite dipping sauce for a complete meal.
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