Grilled Littleneck Clams Recipes

EASY GRILLED CLAMS

Steps:

• Prepare a grill for very high heat.
• Tap any open clams; if they stay open, throw them out. Place the closed clams on the grill grate. Grill, covered, until the clams open, about 2 minutes. Carefully transfer all the opened clams to a bowl; throw out any clams that remain closed. Be careful not to lose any of the liquid in the shells-that's where the flavor is.

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 LITTLENECK CLAMS

Steps:

• Preheat an outdoor grill for medium heat.
• Place clams on the upper shelf of the grill (not directly on the grilling surface). Close grill lid and cook until shells start to pop open and clam juice inside starts to sizzle, about 5 minutes.
• Remove from the grill and serve.

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.

GRILLED LITTLE NECK CLAMS IN WINE SAUCE

Steps:

• This requires a disposable tin that is large enough to hold all the clams.
• Scrub and rinse the clams well to remove all dirt prior to cooking.
• Preheat the grill to 500 degrees.
• Add all ingredients to the tin and stir to mix all ingredients together.
• Cover the tin tightly with foil.
• Place in covered grill for approximately 15 minutes to allow the steam to open the clams.
• TIP: cooking time may vary due to differences in grills. Rather than open the foil to see if the clams are open, touch the top of the foil. Once the clams are open, they will push up on the top and there will not be as much loose space as there was before they opened. Removing the foil to check will release the steam and will prolong the cooking process which could result in tough, dry, overcooked clams.