Bacon Parmesan Grilled Stuffed Clams Recipes

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BACON-PARMESAN GRILLED STUFFED CLAMS



Bacon-Parmesan Grilled Stuffed Clams image

Impress them with Bacon-Parmesan Grilled Stuffed Clams at your next get-together. They'll be so wowed by your stuffed clams skills that there's no reason we need to tell them it's easy.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 39m

Yield Makes 12 servings.

Number Of Ingredients 9

3 lb. fresh steamer clams
4 slices OSCAR MAYER Bacon, chopped
2 cloves garlic, minced
2/3 cup seasoned dry bread crumbs
1/4 cup minced fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese
3 Tbsp. olive oil
3 cups kosher salt
2 lemons, each cut into 6 wedges

Steps:

  • Heat grill to medium heat.
  • Fill large skillet with water to 1-inch depth. Bring to boil on medium-high heat. Add clams; cover. Simmer on medium-low heat 3 to 4 min. or until clams open. (Discard any clams that do not open.) Drain clams in colander; rinse with cold water to remove any sand. Remove clam meat from shells; chop and set aside. Reserve 36 clam shell halves.
  • Cook bacon in large skillet on medium heat until crisp. Add garlic; cook and stir 30 sec. Stir in crumbs and parsley; remove from heat. Add cheese and oil; mix well. Stir in chopped clams.
  • Pour 1/2-inch-deep layer of kosher salt into 16-5/8x11-7/8x2-5/8-inch disposable aluminum pan. Fill shells with bacon mixture; place in single layer in salt. (The salt prevents the filled shells from tipping over.) Place pan on grill grate; grill 4 min. or until clams are heated through. Serve with lemon wedges.

Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.8585 g, Sugar 0 g, Protein 8 g

GRILLED CLAMS ON THE HALF SHELL WITH BACON, GARLIC, AND HOT PEPPER



Grilled Clams on the Half Shell with Bacon, Garlic, and Hot Pepper image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

32 littleneck clams on the half shell
1/4-pound bacon, finely diced
6 cloves garlic, finely chopped
1/2 teaspoon hot pepper flakes
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
1/2 cup fresh bread crumbs
Freshly ground black pepper

Steps:

  • Preheat grill to high.
  • Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.
  • Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.

GRILLED PIZZAS WITH CLAMS AND BACON



Grilled Pizzas with Clams and Bacon image

The flavorful topping on this pizza -- briny littleneck clams with slab bacon, fresh parsley, onion, garlic, white wine, and cream -- is almost like a cooked-down New England clam chowder, concentrated and delicious. Red-pepper flakes add some flash.Clams give the creamy sauce a salty, fresh-from-the-sea essence. They're then used as a topping along with bacon and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Yield Makes three 9-inch pizzas

Number Of Ingredients 10

2 ounces slab bacon, chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
5 garlic cloves, thinly sliced
1 onion, finely chopped
1 cup dry white wine
2 1/2 pounds littleneck clams, scrubbed well
1 cup heavy cream
1/4 teaspoon crushed red-pepper flakes
3 Grilled Pizza Dough crusts
2 tablespoons fresh flat-leaf parsley

Steps:

  • Cook bacon in a large pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Add oil, garlic, and onion to pot. Cook, stirring occasionally, until softened, about 4 minutes.
  • Add wine and clams. Bring to a simmer. Cook, covered, until clams open, about 5 minutes. Transfer clams to a plate using a slotted spoon. Discard any unopened clams. Remove remaining clams from shells.
  • Strain cooking liquid through a fine sieve, and return to pot. Add cream, and cook over medium heat until thick and reduced to 1 cup, about 10 minutes. Add red-pepper flakes.
  • Preheat oven to 400 degrees (or heat grill to medium). Spoon 1/3 cup sauce over each grilled pizza crust. Top with reserved clams and bacon. Bake or grill, covered with lid, directly on grates, until sauce is bubbling, 5 to 7 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with parsley, and drizzle with oil.

GRILLED CLAMS WITH GARLIC BUTTER



Grilled Clams with Garlic Butter image

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

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

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.

LINGUINE WITH GRILLED CLAMS AND BACON



Linguine with Grilled Clams and Bacon image

Provided by Chris Schlesinger

Categories     Pasta     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Bacon     Clam     Summer     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main course) servings

Number Of Ingredients 9

1/2 pound sliced bacon, chopped
6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 teaspoons hot red-pepper flakes
1/4 cup fresh lemon juice
32 small (less than 2 inches wide) hard-shelled clams, scrubbed
3/4 pound linguine
1/2 cup chopped flat-leaf parsley
Equipment: a 13-by 9- by 2-inch disposable foil pan

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .
  • Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
  • Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.
  • Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)
  • Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.
  • Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.

FRESH BAKED STUFFED CLAMS RECIPE



Fresh Baked Stuffed Clams Recipe image

Enjoy these freshly baked clams stuffed with parmesan cheese and breadcrumbs served with a squeezing-over of lemon wedges.

Provided by Recipes.net Team

Categories     Seafood

Time 1h5m

Yield 6

Number Of Ingredients 10

4 finely chopped garlic cloves
1 cup preferably homemade bread crumbs
¼ cup freshly grated Parmesan cheese
¼ cup finely chopped parsley
3 tbsp extra-virgin olive oil
to taste Salt and freshly ground pepper
12 rinsed large quahog clams
2 tbsp lemon juice
6 tbsp melted butter
for garnish Lemon wedges

Steps:

  • Place your clams in a container with clean water. Soak them for 30 minutes.
  • Shuck the clams by using a knife to cut the shells in half.
  • Combine garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl.
  • Coarsely chop the clams and combine with the lemon juice in a separate bowl.
  • Place the clam shells on a baking sheet and divide the chopped clams between them. You can use a thin bed of rock salt to stabilize the shells if needed.
  • Top with the bread crumb mixture and drizzle with the butter.
  • Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, for about 2 minutes.
  • Garnish with lemon wedges and serve.

Nutrition Facts : Calories 277.00kcal, Carbohydrate 15.00g, Cholesterol 12.00mg, Fat 21.00g, Fiber 1.00g, Protein 8.00g, SaturatedFat 4.00g, ServingSize 6.00, Sodium 348.00mg, Sugar 1.00g

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