sauce

BoatGuy

BoatGuy

Angler
I put some fresh clams and oysters on the Weber. When they open, I’d like to add a good sauce to the clams, but I’ve lost the recipes I used to have. Does anyone here have a good recipe they’d recommend?
Something like a butter and lemon sauce with the right spices to enhance the flavor of the clams. Does anyone have a good recipe?
 
Easy one good for both clams and oysters...

Softened butter -.1lb
Fresh Garlic from a garlic press - 2 or 3 cloves
Finely chopped fresh Italian parsley, 3 or so tablespoons
and if you have any, 2 teaspoons of smashed green pepper corns
1/2 cup or so of Progresso Italian Breadcrumbs

Mix everything up and put a dollop on the opened shellfish and pop them back on the grill to melt the butter

I usually put that mix on freshly shucked shellfish with their liquid removed, and pop them in a 450F oven until the breadcrumbs start looking toasted.
 
When I was in New Orleans I had a very simple but tasty oyster dish at the ACME Fish Co.

When the juices of the oyster start to sizzle on the grill, sprinkle some freshly grated Pecorino-Romano cheese on top. I know you're not supposed to put cheese of any kind on seafood but somehow that worked!
 
Roccus7 said:
Easy one good for both clams and oysters...

Softened butter -.1lb
Fresh Garlic from a garlic press - 2 or 3 cloves
Finely chopped fresh Italian parsley, 3 or so tablespoons
and if you have any, 2 teaspoons of smashed green pepper corns
1/2 cup or so of Progresso Italian Breadcrumbs

Mix everything up and put a dollop on the opened shellfish and pop them back on the grill to melt the butter

I usually put that mix on freshly shucked shellfish with their liquid removed, and pop them in a 450F oven until the breadcrumbs start looking toasted.
Click to expand...
I'm having baked clams tonight
 
OVERBORED said:
When I was in New Orleans I had a very simple but tasty oyster dish at the ACME Fish Co.

When the juices of the oyster start to sizzle on the grill, sprinkle some freshly grated Pecorino-Romano cheese on top. I know you're not supposed to put cheese of any kind on seafood but somehow that worked!
Click to expand...
Will oysters open up like other mollusks when they die?
 
OVERBORED said:
When I was in New Orleans I had a very simple but tasty oyster dish at the ACME Fish Co.

When the juices of the oyster start to sizzle on the grill, sprinkle some freshly grated Pecorino-Romano cheese on top. I know you're not supposed to put cheese of any kind on seafood but somehow that worked!
Click to expand...
Oysters Rockerfeller
 
I enjoy digging for clams and collecting oysters in the fall. I used to eat both raw, but I always seemed to get intestinal distress from the oysters. Most likely Vibrio. The funny thing is, my wife never got sick. The clams never seemed to cause the same problem.

Diabetes is a risk factor for a Vibrio infection. The CDC recommends that people with diabetes avoid raw oysters and eat them thoroughly cooked instead.

So this year, I decided to put the oysters on the Weber and see if I can still enjoy them cooked!
Keep the suggestions coming!
 

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