Best 7 Beer Steamed Clams On A Gas Grill Recipes

BEER-STEAMED CLAMS ON A GAS GRILL

Steps:

• Heat gas grill. Wash clams one at a time, scrubbing lightly to remove sand from outside.
• Set grill-proof pan (camping pan or cast iron pan) on grill rack. Pour beer into pan.
• Place clams on grill over medium heat. Cover grill; steam clams 5 minutes. Check and remove any clams that are wide open. Cover grill; continue steaming 5 minutes longer or until all clams have opened wide. Serve immediately.

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.

BEER-STEAMED CLAMS

Steps:

• Place a steamer insert into a saucepan. Pour beer in and fill to 1 to 2 inches below the bottom of the steamer. Add clams to the steamer insert, cover, and bring to a boil.
• Steam until the top clams barely open, 3 to 5 minutes; do not overcook or clams will become tough and rubbery.
• While clams are steaming, melt butter in a skillet over medium heat. Add parsley and garlic and saute until fragrant, 1 to 2 minutes.

CLAMS GRILLED IN A FOIL POUCH

Steps:

• 1. Stack two 2 1/2-foot-long pieces of heavy-duty aluminum foil. In the center, heap 18 littleneck clams, scrubbed; 2 diced seeded plum tomatoes; 1 shallot, thinly sliced; and the leaves from a few sprigs of flat-leaf parsley and oregano sprigs, coarsely chopped. If desired, add a pinch of red pepper flakes. Top with 1 tablespoon unsalted butter (optional). Fold up the sides of the foil to form a pouch.
• 2. Pour 1/4 cup dry white wine over the clam mixture, and roll the top edges over several times to seal tightly, leaving plenty of room for the clams to steam.
• 3. Place the pouch on the hot grill and cook for 12 to 15 minutes, until the shells have opened. Serve immediately with grilled crusty bread.

BEER-STEAMED CLAMS

Steps:

• Bring beer to a boil in a large heavy pot. Add clams. Cover pot, reduce heat to medium, and steam clams until they open, 6-8 minutes. Using a slotted spoon, transfer clams to a large bowl or platter (discard any that do not open). Serve with lemon halves.

BEER-STEAMED CLAMS

Steps:

• Crush the mustard seeds and the coriander seeds lightly in a mortar and pestle, or place the seeds in a heavy plastic bag and lightly crush with a mallet or rolling pin.
• In a large pot, bring beer, bay leaves, Old Bay, mustard seeds, coriander seeds and cayenne pepper to a boil over medium heat.
• Add the clams.
• Cover and steam 3-6 min or until the clams open, stirring once or twice.
• Discard any clams that DO NOT open.
• Serve clams with the broth in shallow bowls.
• Sprinkle with the chopped parsley.

STEAMER CLAMS IN BEER AND GARLIC

Steps:

• In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
• Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
• Add clams; cover and simmer 4-5 minutes until clam shells open.
• Remove bay leaf and discard; remove any clams that did not open and discard.
• Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
• Serve with individual bowls of melted butter for dipping; serve immediately.