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.
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Clark Jordans
j75@hotmail.comI'm allergic to clams, but I made this recipe for my husband and he loved it. He said the clams were cooked perfectly and the ginger mignonnette was delicious.
Zacharion Mack
m14@aol.comThese clams were a bit chewy, but the ginger mignonnette was good.
Sadiq Riast
sadiq_r@gmail.comI love grilled clams and this recipe did not disappoint. The clams were cooked perfectly and the ginger mignonnette was delicious. I'll definitely be making this recipe again.
William Rsa
william@gmail.comThis recipe was easy to follow and the clams turned out great. I'll definitely be making them again.
Kashif Soomro
s.k46@hotmail.comI'm not a big fan of clams, but I really enjoyed this recipe. The ginger mignonnette was the perfect complement to the briny clams.
Stella Moraa
sm@hotmail.comThe clams were a bit sandy, but the ginger mignonnette helped to mask the grit.
Naina Asad
asad-n@yahoo.comThis recipe is a keeper! The clams were cooked to perfection and the ginger mignonnette was a great addition.
Martavious Ealsey
e.martavious@aol.comI followed the recipe exactly and the clams turned out perfectly. My family loved them!
Luigi on Steroids
lsteroids@hotmail.comThe clams were a bit overcooked, but the ginger mignonnette was excellent.
Gustavo Alonso
g_alonso@aol.comThese clams were amazing! I'll definitely be making them again.
Ali But
alib@hotmail.comI've tried many grilled clam recipes, but this one is by far the best. The clams were cooked perfectly and the ginger mignonnette was delicious.
Geofrey Carter
geofrey_c@hotmail.co.ukThese clams were a hit at my last party! The ginger mignonnette was the perfect complement to the briny clams.