Get ready to transform your backyard barbecue into a gourmet seafood experience that will have your guests talking for weeks! This mouthwatering recipe for Barbecued Oysters and Razor Clams with Spicy Dipping Sauce is not just a meal—it's a culinary adventure that brings the fresh, smoky essence of the ocean right to your grill. Whether you're a seasoned seafood lover or looking to impress your friends with a show-stopping dish, these perfectly grilled shellfish will elevate your cooking game to restaurant-quality in just 25 minutes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 12 oysters
- 12 razor clams
- 1 cup spicy dipping sauce
- 1 lemon, cut into wedges
- Fresh herbs for garnish
Instructions
- Prepare the grill by heating it to medium-high heat, around 400-450°F. Clean the grill grates thoroughly and lightly oil them to prevent sticking.
- Thoroughly clean the oysters and razor clams under cold running water, scrubbing gently to remove any sand or debris. Pat them dry with clean paper towels.
- Place the oysters and razor clams directly on the hot grill grates, keeping them spaced slightly apart to ensure even cooking.
- Grill the oysters for approximately 4-5 minutes or until the shells begin to pop open. For razor clams, grill for 5-6 minutes, turning once, until they open and the meat becomes opaque and firm.
- Carefully remove the shellfish from the grill using long-handled tongs. Discard any oysters or clams that have not opened during cooking.
- Transfer the grilled oysters and razor clams to a large serving platter. Garnish with fresh herbs like parsley or chives.
- Serve immediately with the spicy dipping sauce and lemon wedges on the side, allowing guests to squeeze fresh lemon juice over the shellfish and dip as desired.
- Provide shell crackers or small forks to help guests remove the meat from the shells easily.
Tips
- Always start with the freshest shellfish possible. Look for oysters and razor clams that are tightly closed and have a clean, ocean-like smell.
- Preheat your grill thoroughly and ensure it's clean to prevent sticking and achieve those beautiful grill marks.
- Don't overcook! Shellfish cook quickly, and overcooking can make them tough and rubbery. Watch for the shells to open, which indicates they're done.
- Use long-handled tongs for safe handling and to prevent burning yourself.
- Discard any shellfish that do not open during cooking, as this could indicate they were not alive and fresh before grilling.
- Serve immediately after grilling to enjoy the optimal texture and temperature.
- Experiment with different herb garnishes and adjust the spiciness of your dipping sauce to suit your taste preferences.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 24g
Protein: 26g
Fat: 8g
Saturated Fat: g
Cholesterol: 60mg
