Clams Ala Scotty

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
So I saw Scotty's clams and then Nick's and I am already a clam lover so I had to give them a shot. I varied a bit, but basically the same method.

I combined a little butter, EVOO, garlic, oregano, black and red pepper.
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While that was cooling, I shucked a 50 count bag of cherrystone clams. Had about 5 dead ones, so they were tossed.
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Then brushed the mixed over every clam. I know cheese is normally taboo, with seafood, but I was going to put a little parmesean cheese on top of each clam, but decided at the last minute to skip this time.
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When the grill was hot, I put 4lbs of snow crab legs on to steam while the clams cooked.
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Now it's time for the clams. Cooked indirect for 5 minutes.
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5 minutes later the clams are ready! Spritzed with a bit of fresh lemon juice.
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My plate
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And my little clam lover enjoying the clams! These were fantastic!
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Nick Prochilo said:
[quote="Captain Morgan":194q578e]hey guys, how important is the evoo? I'd be inclined to skip it and just
go with all butter????
Cappy, I went with all butter. Larry used the evoo because of his diet I believe.[/quote:194q578e]


That is correct!
 
ScottyDaQ said:
Going against the method is what Larry does...he also doesn't stock any white wine in his home. :(

Sorry bout that Frenchie Poo! I rarely drink wine or cook with wine, so I have no need for it.

BTW, for the record I substituted white wine with about 2 splashes of a lemon lime Sierra Mist soda my daughter was drinking. The sauce needed the acid that the wine would have provided and the soda worked perfectly!
 
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