Clams on the Egg?

leannaaker

We are going clamming next week and want to do them up on the BGE when we return. Any great recipes or tips out there?

I've read: scrub the shells, stick them directly on the grate, and wait until they open, then remove.

Any other advice?

We usually smoke with alder chunks...do you think this will be overbearing with the clams or no?

Thanks!

BobS

I fixed some great mussles in my wok. I started with a little pancetta, followed by onions and garlic and then fresh tomatoes. When that was cooked down I added white wine and then the mussles.



I cooked clams dircetly on the grill one time, but over cooked them a little. Even without the overcooking, I favor adding the additional flavors in the wok.

Oledog

Bob; Pleaaaase send how you prepared / cooked them!

Chris

Richard Fl

For many years '77-'96 I would get clams from the Indian River here in Melboring Florida, I would place them in a cooler, usually 1-2 5 gallon buckets full. cover with water and add 2 cups corn meal and a bag of ice. leave for 24 hours. They would "self clean" with the corn meal and then place in a pot with pressed garlic, butter, white wine, parsley and some pepper and steam until opened 6-8 minutes usually. eat the clams with lemon wedges and dip fresh bread into the liquid or pour the entire batch over linguine.

Richard Fl

This recipe works well on the BGE after you make the product. Bake 15-20 minutes to get the smoke flavor and heat up. They also freeze very well for future quickie snacks.

Clams, Stuffed, Ricardo


INGREDIENTS:
24 Large Clams, Cooked, Chopped (2 cups Apprx), SAVE shells to stuff
1 Large Box Stove Top Stuffing
5 Cups Chicken Broth
1 Cup Parmesan Cheese
1 Stick Butter
1/2 Lb. Bacon, Chopped, Sauteed
1 Can Water Chestnuts, Chopped
2 Tbs. Olive Oil
2 Tbs. Garlic, Chopped
1 Large Onion, Chopped
1 Head Celery, Tops Chopped, SAVE stalks for another project
1 Tbs. Sage
1 Tbs. Thyme
1 Tbs. Red Chili, Crushed
1/2 Each Peppers, Red, Green, Yellow, chopped small (optional)




Procedure:
1 Saute butter, bacon, olive oil, peppers, celery tops, garlic.
2 Add sauted items to 5 cups of chicken broth with seasoning. Bring to a boil, Turn off heat and let cool 5 minutes. Add Clams and Stove Top Stuffing to liquid.
3 Let cool 15-20 minutes and place in a piping bag with a 1" opening, no tips. Pipe into shells. Sprinkle cheese on top.
4 Ready to eat or freeze..To reheat frozen. BGE 350F-375F 15-20 minutes, MICROWAVE (YUCK) 5 minutes medium high. OVEN- 375°F 20-30 minutes.


Yield: 24-30
Preparation time: 1 hour

Recipe Type
Appetizer

Recipe Source
Author: Richard Howe

Source: Richard Howe, 1986/05/25

BobS

Oledog wrote:

Bob; Pleaaaase send how you prepared / cooked them!
Chris

There really is not much more to it than what I put in the previous post.

I was cooking direct, on a raised grate, at about 350.

I took a slice of pancetta equivalent to about 2, thick slices of bacon and browned that in the wok.

I added half a large onion and cooked that until it was soft and slightly browned. I added about 4 cloves of sliced garlic and four roma tomatoes in 1/2" chunks.

When the tomatoes were hot and started to release their juice, I added about 1/2 cup of medium hot sauce to jazz it up and stirred in about 1 1/2 cup white wine.

When all that was boiling, I stirred in the mussles and just left them until they were all open.

Here is a finished picture.

Ross in Ventura

Try this.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=432483
Ross

leannaaker

Thanks very much, that definitely helps!!!

leannaaker

Thanks Richard!

leannaaker

Excellent, thanks!