Grilled Clambake With Miso Lime Butter Recipes

Steps:

• Prepare a grill for medium-high heat.
• Melt the butter and seafood seasoning in a small saucepan over medium heat. Brush the baguette slices on both sides with 1 tablespoon of the butter mixture and place on a baking sheet. Brush the corn with 1 tablespoon of the melted butter and add to the baking sheet. Brush the kielbasa with 1 tablespoon butter and add to the same pan. Toss the shrimp with 2 tablespoons butter mixture then transfer to the pan. Reserve the remaining melted butter mixture.
• Cut three 22-inch long pieces of heavy-duty foil. Put two sheets on a work surface, one on top of the other so they form a cross. Place the potatoes in a 10-by-10-inch square in the center of the foil. Scatter the onions and clams over the potatoes and season with 1/2 teaspoon salt and a few grinds of black pepper.
• Fold all four sides of the foil up towards the center to create a bowl, but do not seal it. Add the wine, lemon juice, garlic and the remaining 3 tablespoons of the melted butter mixture. Tightly seal the foil packet so no liquid can escape. Wrap the packet with the remaining piece of foil to make sure it is secure.
• Place the foil packet, corn and kielbasa on the grill and cook, flipping the corn and kielbasa as needed (do not flip the foil packet) until the corn is tender and charred in spots, the kielbasa is charred and heated through and the potatoes in the foil packet are tender and the clams have opened up, about 20 minutes. Remove the corn and sausage from the grill to a clean cutting board as they are ready. With 5 minutes of cooking time left, add the shrimp to the grill and cook, flipping once, until bright orange on the outside and white and opaque at the center, about 5 minutes. Grill the bread slices, flipping once, until toasted and charred on both sides, about 1 minute.
• Cut each ear of corn into 4 pieces and slice the kielbasa on a deep bias. Divide the shrimp, corn and kielbasa between 4 shallow bowls. Open the foil pack (watch out for hot steam) and divide the potatoes and clams between the bowls (discard any clams that do not open). Spoon some sauce into each bowl. Sprinkle with chives and Old Bay seasoning. Serve with a lemon wedge and grilled bread on the side.

Steps:

• Toss the basil, dill and chives in a small bowl. Whisk the mayonnaise with half the serrano, the lemon zest, lemon juice, 1 grated garlic clove, 1/2 teaspoon salt and 2 tablespoons water in a medium bowl. Stir in 2/3 cup of the herbs (set aside the rest for topping). Cover and refrigerate.
• Using kitchen shears, cut along the outer curve of the shrimp shells from the head end to 1/4 inch from the tail. Remove the top vein and rinse the shrimp under cold water (leave the shrimp in their shells). Transfer to a large bowl and add 6 cups cold water, 3 tablespoons salt and the sugar; stir. Cover and refrigerate 1 hour. Put the clams in a separate bowl, add enough cold water to cover and stir in 1/4 cup salt; cover and refrigerate 1 hour.
• Preheat a grill to medium high. Toss the potatoes with 1/4 cup olive oil, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Place the potatoes in a single layer in the center of a large sheet of heavy-duty foil. Wrap and seal into a packet, then wrap in another piece of foil to cover the seam side. Grill, flipping, until the potatoes are charred and tender, about 20 minutes per side. Keep wrapped.
• Meanwhile, set aside a 4-inch piece of sausage for the clams. Grill the remaining sausage until charred, 4 to 6 minutes per side. Let cool, then cut into 3-inch pieces; cover to keep warm. Grill the corn, turning, until charred, 8 to 10 minutes. Let cool, then cut each ear in half crosswise. Drain the shrimp and grill in batches until lightly charred, 1 to 1 1/2 minutes per side. Toss the corn and shrimp with the melted butter and the remaining grated garlic clove. Cover and set aside.
• Drain and rinse the clams. Slice the reserved sausage 1/4 inch thick. Heat the remaining 1/4 cup olive oil in a 12-inch cast-iron skillet on the grill. Add the sliced sausage and cook, tossing, until just starting to brown, about 5 minutes. Add the fennel, shallots and the remaining serrano and cook, stirring, until soft, about 5 minutes. Add the 4 sliced garlic cloves and the tomato paste and cook until the tomato paste turns brick red, about 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the clams, cover and cook until all the clams have opened, 5 to 10 minutes. (Discard any unopened clams.)
• Combine the corn, shrimp, grilled sausage and potatoes on a large platter. Leave the clams in the skillet. Serve with lemon wedges, the reserved herbs and the herbed mayonnaise.

Steps:

• Place clams in a large bowl of heavily salted cold water. Let soak 20 minutes. Drain and scrub any clams that are still dirty or sandy.
• Pulse butter, miso, ginger, lime zest, and red pepper flakes in a food processor until smooth and well incorporated. Set aside half of miso butter for serving. Transfer remaining miso butter to a small bowl.
• Prepare a grill for medium-high heat. Arrange 2 layers of 2 large pieces of foil on a work surface, overlapping to create one large surface area. Place potatoes in center of foil in 1 layer and dot with 2 Tbsp. miso butter. Season with 1 3/4 tsp. salt. Fold up sides of foil, then crimp and fold to seal. Transfer to a large rimmed baking sheet.
• Arrange 2 more layers of 2 large pieces of foil in the same way to create 1 large surface area. Place half of clams in center of foil, dot with 1 1/2 Tbsp. miso butter, and enclose in a purse shape (so you can take a peek at clams when cooking). Repeat with more foil and remaining clams. Transfer both packets of clams to pan with potatoes.
• Arrange shrimp, corn, and scallions on another large rimmed baking sheet in separate sections. Drizzle with oil; season with 1 1/4 tsp. salt. Toss to coat.
• Grill potatoes, turning every 5 minutes, until tender when pricked with a toothpick, about 25 minutes total. Return potatoes in foil back to baking sheet to keep warm.
• After potatoes have been cooking for 10 minutes, grill corn, brushing occasionally with miso butter and turning every 3-4 minutes, until charred in some spots, about 10 minutes total. Return corn to baking sheet and cover with foil to keep warm. Grill clams until they open, 10-15 minutes. Transfer to pan with potatoes and corn.
• Grill scallions and shrimp, brushing with miso butter and turning once halfway through, until scallions are charred and shrimp is cooked through, 4-6 minutes, depending on their size. Return to baking sheet.
• Cut each ear of corn into 4 pieces and divide between 2 platters. Divide potatoes, shrimp, scallions, and clams between platters, then pour clam juices over. Top with cilantro and sesame seeds. Serve with reserved miso butter, lime wedges, and lots of napkins.
• Do Ahead: Miso butter can be made 2 days ahead. Cover and chill. Potato packets and clam packets can be grilled 1 day ahead. Enclose packets and chill.

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.

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.

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.