This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Grilled Oysters and Clams with Spicy Cajun Sauce
- add review
- #40103
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
24 oysters (about 1 1/2 ounces each) in the shell, scrubbed
24 clams (about 1 ounce each) in the shell, scrubbed
Spicy Cajun Sauce
2 slices bacon, finely chopped
1 small onion, finely chopped
3/4 teaspoon chili powder
1/4 teaspoon black pepper
1/4 teaspoon cumin
1 cup bottled chili sauce
2/3 cup orange juice
1/3 cup honey
3 tablespoons cider vinegar
2 cloves garlic, minced
directions
Place oysters and clams on ungreased grill 4-5 inches over hot coals. Cover with lid or aluminum foil. Cook until oysters and clams begin to open, 5 to 10 minutes, depending upon size. Place on a platter.
Open and discard top shells. Spoon a little Spicy Cajun Sauce on to each. Return to the grill and cook, covered, about 2 minutes longer or until sauce bubbles. Serve hot.
Spicy Cajun Sauce: Saute bacon in saucepan until browned. Drain off and discard fat. Add onion and saute until tender. Stir in chile powder, pepper and cumin; saute 1 minutes. Add remaining ingredients and cook over low heat, stirring occasionally, for 30 minutes or until sauce is somewhat thickened.
added by
b_layman_32
nutrition data
Nutritional data has not been calculated yet.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
see more on the grill - fish and seafood recipes
reviews & comments
July 15, 2013
I was nervous using this recipe because seafood can overcook so easily and I'd never grilled clams or oysters before (I can cook a mean steak or a rack of ribs though!). Wife insisted we try this recipe because it sounded so amazing. I was glad she talked me into it. It wasn't hard to do just requires watching things closely because once the shelfish opens it's ready to go. The chili-orange sauce was the best part though. To me shellfish is just ok but the sauce in this recipe was mighty impressive. The wife made the sauce the day before and so it was really easy to pull this recipe off in just about 20 minutes. Took a little time to spoon the sauce on each shelfish but that was probably the most labor intensive part. The rest was a piece of cake.