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Suggestions for Clam Bake

Unknown
Unknown
edited November -0001 in EggHead Forum
Hello everyone :)[p]I messed up $11.00 worth of steamer clams last night :( So Sad ! [p]I smoked them in the shell at 200 deg. dome on the grill indirect using an inverted plate setter for aprox. 1hr.[p]There was hardly any meat left in them... and they were quite chewy.
Pecan wood gave them a good flavor ... but these were only silver dollar size clams to begin with... and there just wasnt much meat.[p]Did I do something drasticaly wrong ? Any suggestions or ideas would be greatly appreciated. I am thinking I cooked them too long. [p]Happy Egging.. BB

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Comments

  • Unknown
    Unknown
    BB,[p]they need moisture.

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  • Citizen Q
    Citizen Q Posts: 484
    BB,
    Never done steamers in the Egg, but I have done oysters. Rule is, as soon as they sneeze, they are done. About 10 minutes at 200 would've been sufficient.
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  • Unknown
    Unknown
    Citizen Q,[p]Would you still go indirect with the plate setter or direct?[p]Man, so I only overcooked them by 50 minutes :)[p]Thanks... And happy egging. BB[p]

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  • Unknown
    Unknown
    Scottie,[p]What could I do to add moisture ?... I am thinking maybe a pan of water on the plate setter to sort of steam them ? [p]Happy Egging.. BB[p]

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  • Citizen Q
    Citizen Q Posts: 484
    BB,
    I grill my oysters direct, either 5 minutes over 500 degrees or I put em in with my staeks when I flip to sear the second side and leave them on for the dwell. I don't know if you'll get good results with steamers, I like em steamed in beer too much to experiment on the Egg.[p]Good Luck
    C~Q
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  • Gretl
    Gretl Posts: 670
    BB,
    I have done mussels on the Egg; I put them in a pan with some white wine, chopped shallots and lots of garlic, and some seasoning. I set the pan on a stone or a couple of firebricks at about 400 degrees, and check them after about 15 minutes. I like them done beyond mushy, but not tough. After the shells have opened and I've decided they've cooked long enough, I keep them warm in a shallow bowl while I heat up the juice from the pan along with some butter and chopped fresh parsley or basil, a splash of heavy cream, and some red pepper flakes. Pour the sauce over the mussels (or clams) and serve with French bread or pasta. WLF (Worth Living For!)[p]Cheers,
    Gretl
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  • Unknown
    Unknown
    Gretl,[p]Ahhh, This is heading directly to my printer. [p]Thanks so much :)[p]Happy Egging... BB

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  • Trout Bum
    Trout Bum Posts: 343
    BB,
    They should come off the grill as soon as they open.
    Boy are they ever juicy that way. The broth is still in the bottom shell.
    B D
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  • Unknown
    Unknown
    I have a 30 gal. steamer made from an old paint drum. It has been cut in two (1/3 x 2/3) and porcelain enameled. The base has a tap for drawing off the "liquor". I place cut chicken pieces on the bottom, followed by corn on the cob, followed by a layer of clams, and then repeat the process until the food is all in the drum. I steam it for 3- hours, or until chicken is done. While steaming I pour beer over the whole thing and also collect the liquor and pour that over. My steamer holds a bushel of clams plus the chicken and corn and feeds about 30 people. This has never failed - we call it a Cleveland clam bake.
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