Clams In Butter Garlic Herb Recipes

GRILLED CLAMS WITH GARLIC BUTTER

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.

BUTTERY GARLIC STEAMED CLAMS

Steps:

• In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
• Add wine and lemon juice. Bring to a boil.
• Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
• Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.

GRILLED CLAMS WITH HERB BUTTER

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.

GRILLED CLAMS WITH HERB BUTTER

Steps:

• Preheat a grill to medium-high heat.
• In a small saucepan over low heat, combine the butter, herbes de Provence, garlic and 1/4 teaspoon salt. Heat until melted and beginning to brown, about 8 minutes. Remove from the heat and set aside for 15 minutes to allow the flavors to infuse.
• Meanwhile, place the clams directly on the hot grill. Close the lid and cook until the clams pop open, 6 to 8 minutes. Remove the clams to a platter and serve with crusty bread and herb butter for dipping.

STEAMED CLAMS

Steps:

• Heat a large pot over medium heat. Add the butter and melt it.
• Add the garlic and chili flakes and cook for 30 seconds, stirring constantly.
• Add the white wine and bring to a simmer; do not boil.
• Place the clams in the pot, then season with salt and pepper to taste. Cover the pot, then simmer for 7-9 minutes or until clams have opened. Discard any clams that are still shut.
• Stir in the lemon juice and herbs. Serve immediately, garnished with herb sprigs and lemon wedges if desired.

GARLIC BUTTER CLAMS RECIPE

Steps:

• Prior to cooking, be sure to rinse the clams. Place them in a large bowl with water and let them sit for 15 minutes. Drain and rinse to get rid of any sand.
• In a deep skillet (or pot), begin to melt 3 Tbsp of butter. Add minced garlic; saute until fragrant.
• Add water, remaining butter and clams. Bring to a gentle boil. Cover and continue to cook for another 7-8 minutes (or until the clams have opened).
• Remove from heat and top with the juice of 1 lemon and fresh basil.
• Serve with additional lemon wedges if desired.