Chipotle Mayonnaise For Spiked Clams And Oysters Recipes

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SPIKED CLAMS AND OYSTERS



Spiked Clams and Oysters image

Using tequila as a steaming liquid enhances the flavor of the clams and oysters, but it's fine to use water instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

1/2 cup tequila
12 littleneck clams (about 1 1/4 pounds), scrubbed well
12 oysters, such as Malpeque or bluepoint (about 2 pounds), scrubbed well
Chipotle Mayonnaise for Spiked Clams and OystersChipotle Mayonnaise
Bloody Mary Sauce
Lime-Mint Sauce

Steps:

  • Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Pour tequila into a medium cast-iron skillet. Add clams and oysters; tightly cover skillet with foil. Transfer skillet to grill.
  • Cook oysters and clams until they open (check frequently after 8 minutes, lifting corner of foil with tongs). Using tongs, transfer clams and oysters, as they open, to serving bowls; continue to cook until all oysters and clams are open, up to 5 minutes more. (Discard any that remain closed.) Serve with chipotle mayonnaise and sauces.

CHIPOTLE MAYONNAISE



Chipotle Mayonnaise image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 cup good mayonnaise, such as Hellmann's
1 canned chipotle pepper in adobo sauce
2 teaspoons adobo sauce (from the can of chipotles)
1 teaspoon freshly squeezed lime juice
Kosher salt

Steps:

  • Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

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