Grilled Clams With Basil Breadcrumbs Recipes

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GRILLED CLAMS WITH GARLIC, WHITE WINE, AND TOMATOES



Grilled Clams with Garlic, White Wine, and Tomatoes image

In this no-fuss recipe from chef Chris Schlesinger, toss littleneck clams directly onto the grill, cook until they open, and serve with a wine-butter sauce. Also try:Barbecued Oysters with Bacon and Garlic Butter, Southeast Asian-Style Grilled Shrimp with Aromatic Herbs

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 12 as an appetizer

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter
2 tablespoons minced garlic
24 littleneck clams, scrubbed
1/2 cup minced tomato
1/2 cup white wine
Coarse salt and freshly ground pepper
1/2 cup chopped flat-leaf parsley
Grilled bread, for serving

Steps:

  • Preheat a grill: If using a charcoal grill, make a fire in your grill with the coals placed off to one side. When the coals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
  • Place a large heatproof pan on grill near, but not over, the hottest side of the grill. Add butter and garlic and cook until butter is melted, about 3 minutes. Add tomatoes and white wine.
  • Place clams directly over fire on grill and cook until opened, transferring clams to pan as they open. Season clams with salt and pepper; sprinkle with parsley. Serve immediately with grilled bread.

GRILLED CLAMS WITH BASIL BREADCRUMBS



Grilled Clams with Basil Breadcrumbs image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 1/2 cups coarse bread crumbs, toasted
2 cloves garlic, minced
3 tablespoons good olive oil
2 tablespoons fresh lemon juice
6 sun-dried tomato halves in oil, drained and coarsely chopped
1/2 cup chopped fresh basil leaves
1/4 cup toasted pine nuts
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
24 littleneck clams, scrubbed clean
2 1/2 tablespoons melted butter

Steps:

  • Heat a gas grill or prepare a charcoal grill with hot coals.
  • Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a large serving bowl and set aside.
  • When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. They'll open gradually for about 5 minutes, then pop-open wide when they're done. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, and serve hot.

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  • Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a large serving bowl and set aside.
  • When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. They'll open gradually for about 5 minutes, then pop-open wide when they're done.
  • Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, and serve hot.


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