Steven Raichlen's Barbecue! Bible

Posts Tagged ‘clams’

Planet Barbecue

Clam Meets Grill

Clam Meets Grill

Grilled oysters are a dime the proverbial dozen this time of year. (Not that I’m complaining.) But it’s not every day that you experience fresh clams hot off the grill. Aaron Oster finds this as frustrating as I do. So on taking charge of the kitchen of what has become my new favorite neighborhood restaurant in Edgartown, Martha’s Vineyard, the chef of the Port Hunter promptly made hickory-grilled clams with preserved lemon and jalapeno one of his signature dishes....

Read more →

CLAMMING ON MV

CLAM "BAKE" MARTHA'S VINEYARD STYLE Photo souvenir of a clamming expedition on Cape Poge on Martha's Vineyard. That's Steven on the far left using a "bear paw" clam rake. The small clams--littlenecks--will go on the grill. The larger ones will be used for smoked clam dip or chowder. And the bay scallops will go back into the water until the start of scalloping season. We grilled them with truffle butter, which you can find at Earthy...

Read more →

CLAMS CASINO

SOMETHING NEW TO GRILL Succulent steak? Check. Fork-tender brisket? Check. Ready for something new to grill? How about Chappaquiddick Clams Casino? The Hermit of Chappaquiddick (not me!) prepares these bacon and wild garlic-flavored clams for Claire in my new novel, Island Apart. For the recipe, please copy and paste this link to your browser: http://www.stevenraichlen.com/chappaquiddick-clams-casino-recipe/ Shuck the clams fresh to order....

Read more →

LABOR DAY

LABOR DAY FEAST The Raichlens will be celebrating the holiday with a beach barbecue with their friends Mitch and Stephanie Reiter. (For all you campers out there, they own Camp Towanda in the Pocono Mountains of Pennsylvania.) First, a basket of steamers dug that morning. Corn from the local farmstand, grilled husks off. Finally, fresh lobster basted with herbed butter and finished with a squeeze of fresh lemon juice. Happy Labor Day...

Read more →

Happy Labor Day!

Happy Labor Day! It's hard to believe Labor Day is upon us already. Steve, Barbara, daugher Betsy (in the center) and son Jake (in the Chappy T-shirt) wish everyone a great holiday. Here are some of the dishes we grilled on Martha's Vineyard this summer. Clockwise starting at the top right: grilled corn, blueberry crisp, grilled asparagus, grilled clams, grilled garlic bread, and grilled swordfish with pineapple salsa.

Read more →

All Fired Up for BBQ U

All Fired Up for BBQ U Greetings from Barbecue University! This week Steven is back at The Greenbrier for the start of the 7th season of Barbecue University. The first job of the day is to fire up 10 chimney starters. Here's a selection of our more than 2 dozen grills and smokers (from front to back Horizon Smoker, Brinkmann Smoker, Weber Smoky Mountain, Big Drum Smoker, VIking C4) So what's on the menu? This morning's class featured:...

Read more →

Clams on the grill?

Clams on the grill? You betcha!   Especially when they've been dug that morning (see below) and grilled over wine barrel staves on a wood burning grill. The technique is simple: grill the clams just until the shells open, then transfer them (taking care not to spill the tasty juices) into a broth made with garlic, onions, paprika, olive oil, and white wine. (Saute the former in the oil, then add the wine and boil for 3 minutes. If you look...

Read more →

PAELLA ON THE GRILL

PAELLA ON THE GRILL  From time to time, we'll give you an exclusive preview of recipes that will be featured on the next season of Barbecue University on PBS. Here's the first--Paella on the Grill--cooked over wood as it was centuries ago in Eastern Spain. The filming and production crew devoured it on the spot. Paella on the Grill Serves 6. 2 tablespoons extra-virgin olive oil 2 chorizo sausages 1 chicken, cut into 8 pieces Coarse...

Read more →