|The River Cottage Cookbook|
|by Hugh Fearnley-Whittingstall|
First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world.
Results 1 - 8 of 8 for grilled clam
Soak the ears ... ears over a grill for 15 to ... in the buttermilk, clams and sherry. Heat ... into portions and garnish with parsley. Makes 4 servings.
1. Prepare a barbecue grill. Arrange the clams on a rack. ... shells, with bowls of hot clam juice, melted butter, lemon, and hot pepper sauce. Serves 4-8.
Grill clams about 4 inches ... from shell. Melt butter and mix in lemon juice and garlic. Dip clam meat in garlic lemon butter for appetizer or light meat.
For each serving: ... potatoes, onion, butter, clams and shrimp. Sprinkle ... opening, seal tightly. Grill until vegetables are ... favorite vegetables or seafood.
Saute' mushrooms and onions in butter until tender. Add tablespoon brandy, ignite. Reduce heat and stir in flour. Cook for 2 to 3 minutes. Stir in ...
Soak corn in ... foil. Place 5 clams and 1 lemon ... oil. Arrange on grill and cook 10 ... until butter melts. Serve immediately. Makes about 1 1/4 cups.
Get a dozen ... top layer of clams). Add the ... clams on gas grill or Hibatchi (best ... chestnuts on grill with clams, but watch them or they'll explode.
Heat oil in ... pepper. Arrange on grill. Cook, turning ... and 6 minutes for boiler. Transfer to plates. Pour sauce over tuna and serve. Makes 2 servings.
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