Tuesday, July 24, 2007

Emeril-Inspired Clams with Flavored Butter

This is a recipe for clams cooked on the grill with flavored butter. I was watching Emeril on the Food Network last week and he made oysters in a similar way. Not being especially fond of oysters, I decided the concept would work equally as well with clams, and it did.

This is a really simple way to cook clams and makes a great appetizer while the rest of your meal is on the grill.

To make the butter
  • 1 cup unsalted butter
  • handful chopped English parsley
  • handful chopped chives
  • 1 clove garlic crushed
  • 1 tablespoon fresh lemon juice
  • salt and freshly ground black pepper to taste
  1. Place ingredients in a food processor or blender; pulse until well blended.
  2. Wrap in foil in the shape of a long roll. Place in the refrigerator until hard (about 45 minutes).
  3. To serve, roll back the foil and cut into slices about 1/2-inch thick. After slicing tightly re-wrap the unused flavored butter roll in the foil before returning to the refrigerator.

To make the clams with flavored butter

  • 4 lbs clams
  • 1/2 cup parsley and chive flavored butter (recipe above)
  • grated Parmesan cheese
  • freshly ground pepper
  1. Scrub the clams and leave to soak to remove all the sand, and rinse before use. Discard any that are broken or not tightly closed.
  2. Fold 1 yard of foil in half for double thickness.
  3. Spread clams over middle of foil and fold in the edges to make a parcel.
  4. Grill over medium-low coals until shells are open and the clams turn opaque, 8-10 minutes. Open the foil out but leave the edges raised so that no juices escape.
  5. Break open the shell and discard the empty half.
  6. Place a teaspoon of the flavored butter on each clam half, and leave on the warm grill for a further minute.
  7. Arrange on a serving plate and sprinkle with grated Parmesan cheese, black pepper and sprigs of parsley.

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