Barbecued Buffalo Clams Recipes

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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



Grilled Clams with Garlic Butter image

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.

1 1/2 pounds littleneck clams, well scrubbed (about 24)
8 tablespoons cold, unsalted butter, cut into small pieces, divided
4 large garlic cloves, minced (about 3 tablespoons)
1/4 cup white wine
1/4 cup heavy cream
2 tablespoons minced chives
Kosher or sea salt and freshly ground black pepper

EASY GRILLED CLAMS

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 1



Easy Grilled Clams image

Steps:

  • Prepare a grill for very high heat.
  • Tap any open clams; if they stay open, throw them out. Place the closed clams on the grill grate. Grill, covered, until the clams open, about 2 minutes. Carefully transfer all the opened clams to a bowl; throw out any clams that remain closed. Be careful not to lose any of the liquid in the shells-that's where the flavor is.

2 pounds littleneck or cherrystone clams, cleaned

GRILLED CLAMS WITH LEMON-GINGER BUTTER AND GRILLED BAGUETTE

Provided by Bon Appétit Test Kitchen

Categories     Shellfish     Appetizer     Fourth of July     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Lunch     Seafood     Clam     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 10



Grilled Clams with Lemon-Ginger Butter and Grilled Baguette image

Steps:

  • Prepare barbecue (high heat). Using spatula, blend butter, minced shallot, minced fresh parsley, fresh lemon juice, minced fresh ginger, and finely grated lemon peel in small bowl; season to taste with salt and pepper. Thinly spread lemon-ginger butter on 1 side of each bread slice. Arrange clams in single layer in disposable aluminum pan. Place pan on grill, cover barbecue, and cook just until clams open, 8 to 10 minutes (discard any clams that do not open).
  • Using slotted spoon, transfer grilled clams to 2 shallow bowls. Grill bread until slightly charred, 1 to 2 minutes per side. Add remaining lemon-ginger butter to juices in pan; stir on grill until melted. Pour juices from pan over clams. Serve with bread.

1/4 cup (1/2 stick) butter, room temperature
4 teaspoons minced shallot
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon finely grated lemon peel
6 1/2-inch-thick diagonal baguette slices
2 pounds Manila clams, scrubbed
Special Equipment
13x9x2-inch disposable aluminum baking pan

BARBECUED CLAMS

Provided by Bryan Miller

Categories     appetizer

Time 10m

Yield Eight servings

Number Of Ingredients 2



Barbecued clams image

Steps:

  • Place clams on hot grill until they open.
  • Remove the top part of shell and brush clam tops with barbecue sauce. Place on grill for a few minutes to heat sauce. Serve immediately.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 1 gram, Fiber 0 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 629 milligrams, Sugar 12 grams, TransFat 0 grams

2 dozen Cherrystone clams (see note)
1 cup barbecue sauce

GRILLED CLAM BAKE

With clams and crab legs, this grilled entree looks impressive but is quite easy to prepare on the grill. The addition of corn and potatoes makes it a meal in one.-Lisa Reuter, Hilliard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16



Grilled Clam Bake image

Steps:

  • Tap clams; discard any that do not close., In a large disposable roasting pan, layer the clams, corn, potatoes, onions, wine, herbs, oil, garlic, pepper, pepper sauce, salt and bay leaves. Grill, covered, over medium heat for 15 minutes., Add crab; cook until potatoes are tender, 25-30 minutes. Discard bay leaves; stir in butter. Serve with bread if desired.

Nutrition Facts : Calories 574 calories, Fat 33g fat (8g saturated fat), Cholesterol 116mg cholesterol, Sodium 580mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein.

18 fresh littleneck clams
4 medium ears sweet corn, husks removed and cut into thirds
8 medium red potatoes, cut into 1/2-inch cubes
2 medium onions, cut into 2-inch pieces
1 cup white wine or chicken broth
1 cup minced fresh parsley
1/4 cup minced fresh basil
1/2 cup olive oil
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon hot pepper sauce
1/2 teaspoon salt
3 bay leaves
3 pounds uncooked snow crab legs
1/4 cup butter, cubed
French bread, optional

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



Grilled Clams With Lemon-Cayenne Butter image

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

1 large garlic clove, minced
Large pinch kosher salt, more to taste
4 tablespoons unsalted butter, melted
2 teaspoons freshly squeezed lemon juice, more to taste
Pinch cayenne pepper
2 dozen littleneck clams, scrubbed
Chopped fresh chives, for serving

GRILLED LITTLENECK CLAMS

Littleneck clams are grilled to perfection in this quick and easy appetizer. Serve with lemon juice, melted butter, or cocktail sauce.

Provided by CNM CATERING

Categories     Clam Recipes

Time 15m

Yield 6

Number Of Ingredients 1



Grilled Littleneck Clams image

Steps:

  • Preheat an outdoor grill for medium heat.
  • Place clams on the upper shelf of the grill (not directly on the grilling surface). Close grill lid and cook until shells start to pop open and clam juice inside starts to sizzle, about 5 minutes.
  • Remove from the grill and serve.

Nutrition Facts : Calories 168 calories, Carbohydrate 5.8 g, Cholesterol 77.2 mg, Fat 2.2 g, Protein 29 g, SaturatedFat 0.2 g, Sodium 127.1 mg

3 pounds littleneck clams, scrubbed and rinsed

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