Barbecued Buffalo Clams Recipes

23 WAYS TO COOK CLAM

Steps:

• Choose your favorite recipe from our list of clam recipes!
• Turn it into a fantastic home-cooked meal!
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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.

GRILLED CLAMS & GARLIC BUTTER RECIPE

Steps:

• Make the garlic butter: In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook for 5 minutes until fragrant but not browned. Remove from the heat.
• Skim the foam from the top of the butter and slowly pour the butter through a fine-mesh sieve set over a bowl. Discard the milky solids and garlic. Keep the skimmed butter warm over low heat. Make ahead: The butter can be made and refrigerated for up to 3 weeks.
• Prepare a charcoal or gas grill for medium-hot cooking.
• Place the clams directly onto the grill grates. After 5 to 7 minutes, the clams will begin to open. Using tongs, transfer the clams to a bowl, being careful not to spill any of their juices. Discard any clams that don't open after 10 minutes.
• Toss the clams with the warm garlic butter, sprinkle with the parsley and season with pepper. Serve with lemon wedges and crusty bread.

GRILLED CLAMS WITH LEMON-CAYENNE BUTTER

Steps:

• Using a mortar and pestle, or on a cutting board using flat part of a knife, mash together garlic and salt until a paste forms. Scrape paste into a small bowl and stir in butter, lemon juice and cayenne. Taste and make sure salt and lemon are balanced.
• Preheat grill. Place clams directly on grill grate or on a large baking pan in a single layer. Cover grill and let clams cook for 2 minutes. Open grill and check clams, using tongs to remove any that have opened, and transfer them to a large bowl. Be careful not to spill clams' juices when transferring them. Close grill lid and check every 30 seconds, removing clams as they open.
• Pour lemon-cayenne butter over clam bowl and toss lightly. Serve hot, garnished with chives.

BARBECUED CLAMS

Steps:

• Place clams on hot grill until they open.
• Remove the top part of shell and brush clam tops with barbecue sauce. Place on grill for a few minutes to heat sauce. Serve immediately.

BARBECUED OYSTERS

Steps:

• Combine all ingredients except oysters in a small mixing bowl. Shuck oysters and discard their top shells. Place on a preheated grill and spoon a small amount of the butter mixture onto each one. Close lid and grill for 2 minutes until the edges of the oysters just begin to curl. Transfer to a rock salt-lined platter and garnish with lemon wedges. Serve immediately.