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Spiked Clams and Oysters

Using tequila as a steaming liquid enhances the flavor of the clams and oysters, but it's fine to use water instead.

  • Servings: 6

Source: Martha Stewart Living, August 2004

Ingredients

Directions

  1. Preheat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Pour tequila into a medium cast-iron skillet. Add clams and oysters; tightly cover skillet with foil. Transfer skillet to grill.

  2. Cook oysters and clams until they open (check frequently after 8 minutes, lifting corner of foil with tongs). Using tongs, transfer clams and oysters, as they open, to serving bowls; continue to cook until all oysters and clams are open, up to 5 minutes more. (Discard any that remain closed.) Serve with chipotle mayonnaise and sauces.

Cook's Notes

Setting the skillet over a grill will give the dish a touch of smokiness, or you can use your stove turned to medium-high heat.

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