Broiled Clams Quahogs Recipes

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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.

BROILED CLAMS (QUAHOGS)



Broiled Clams (quahogs) image

This is a *much* simplified version of clams casino and seems to appeal to many tastes. Less is more. The recipe is inspired by Howard Mitcham's superb Provincetown Seafood Cookbook.

Provided by Chopin Liszt

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

24 littleneck clams or 12 cherrystone clams
bacon, cut in 1 1/2 inch pieces
Tabasco sauce

Steps:

  • Chill clams in freezer for 10 minutes or more to relax them.
  • Open clams and free them from the shell, using a clam knife and reserving juice.
  • Cover a baking sheet with rock salt or crumpled foil.
  • Set half shells with clams and juice on the baking sheet, leveling so juice doesn't spill.
  • Add a drop or two of Tabasco to each clam.
  • Place a piece of bacon on each clam.
  • Broil until the bacon is brown.

Nutrition Facts : Calories 64.4, Fat 0.8, SaturatedFat 0.1, Cholesterol 29.6, Sodium 48.7, Carbohydrate 2.2, Protein 11.1

TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS



Tim O'Toole's Famous Stuffed Quahogs image

Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version.

Provided by Scotty

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h

Yield 12

Number Of Ingredients 7

4 cups water
1 (16 ounce) package Portuguese chourico sausage links
12 quahogs
1 large onion, coarsely chopped
1 (12 ounce) package chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
½ cup margarine
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.
  • Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
  • Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.
  • Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.
  • Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
  • Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 23.7 g, Cholesterol 43.4 mg, Fat 23.2 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 7.8 g, Sodium 901.2 mg, Sugar 2.9 g

GRILLED CLAMS WITH HERB BUTTER



Grilled Clams With Herb Butter image

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

1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped scallion
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
24 littleneck clams, scrubbed
Lemon wedges

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.

STUFFED QUAHOGS



Stuffed Quahogs image

Quahogs are another name for hard-shell clams, and I know that at least in our region here in Maine, it refers to larger clams (as opposed to cherrystones). These are fairly easy to make, the worst part is the shucking, but I usually pass that job over to someone else. I eat these anytime I can get them. Update 10/16/2006. I've adjusted the cook times. We like them much better when they were cooked longer.

Provided by Kim127

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

12 quahogs
1 cup onion, chopped
1 (4 ounce) can mushrooms, drained and chopped
1/4 cup butter, melted
3 tablespoons flour
1 teaspoon garlic salt
black pepper
2 tablespoons butter, melted
1/2 cup dry breadcrumbs

Steps:

  • Shuck quahogs and chop meat.
  • Wash shells.
  • Cook mushrooms and onions until tender in butter.
  • Blend in flour and seasonings.
  • Add chopped clams and cook about 10 minutes until flour is thickened, stirring constantly.
  • Grease clam shells and fill with mixture.
  • Blend butter and crumbs and sprinkle over filling.
  • Bake in oven at 400 for 20 minutes.

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