Flame Grilled Diamond Shell Clams With Pickled Garlic Butter

By MiNDFOOD

Des Harris, Culinary Director for Hilton Auckland shares his recipe for flame-grilled diamond shell clams.

 

Ingredients:

  • 12 diamond shell clams
  • 2 tablespoons of softened butter
  • 2 cloves of pickled garlic
  • Dash of green tabasco sauce
  • Zest of 1 lime
  • 1/2 teaspoon chopped flat leaf parsley
  • A little sea salt to taste

Method:

  1. Crush the garlic cloves with the back of a fork and mix in the softened butter.
  2. Add the other ingredients and a little salt to taste.
  3. Place the clams into a pan and cover with a lid. Over a gentle heat cook the clams till they show signs of opening. This makes them easier to shuck.
  4. Allow to cool enough to handle and using a spoon, pop open each top and dispose of these. Use a knife to release the clam mussel from the shell and lay them out onto a tray.
  5. Spoon the butter liberally over each clam.
  6. You can use a grill to gratinate the clams but I prefer to use a chef’s blow torch to scorch the clam and to melt the butter.

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