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Recipes & Tips

Family-tested shellfish recipes made for the Great Grate, plus practical tips for cooking, storing, and serving.

Recipe No. 1 · A Rhode Island Classic · Serves 8–10

Stuffies (Stuffed Clams)

The classic New England stuffed quahog: savory stuffing, sweet clam meat, and a golden top, all served in the shell.

Ingredients

  • 24 medium quahogs, prepared/shucked or unopened (reserve the juice and shells)
  • 3 bags good quality stuffing (about 3 lb)
  • 1 lb Italian-flavored breadcrumbs
  • 6 medium onions, finely chopped
  • 3 medium green bell peppers, finely chopped
  • 3 medium shallots, finely chopped
  • 1 lb unsalted butter
  • 4 tbsp Pernod (or Herbsaint, Anise, or Galliano Liqueur)
  • Whiskey (optional)
  • Dash of Tabasco sauce
  • Paprika, to sprinkle
  • Salt & white pepper, to taste

Preparation

  1. If your quahogs are unshucked, grill them on the Great Grate until they open. Discard any that don't open.
  2. Rough-chop the clam meat in a food processor or grinder. Reserve the juice and shells.
  3. Melt the butter in a large pan and sauté the onions and bell peppers until opaque and soft.
  4. Add the stuffing, breadcrumbs, whiskey, salt, pepper, Tabasco, and the reserved clam juice. Mix well.
  5. Fold in the chopped clams, then stuff the mixture generously into the reserved shells.
  6. Sprinkle with paprika, then grill or broil the stuffed shells until the tops are golden brown. Serve hot.
Recipe No. 2 · House Favorite · Serves 4–6

Grilled Oysters Swamper Feller

Rich, herby, and cheesy: our take on a grilled oyster classic. Pairs beautifully with hard-shell clams and mussels too.

Ingredients

  • 1/2 cup mayonnaise
  • 1 1/2 tsp finely chopped garlic
  • 1/2 cup Rolled Ritz Cracker Mix
  • 1/2 lb crushed Ritz crackers
  • 1/2 tsp granulated garlic
  • 1/4 lb unsalted butter
  • 2 tbsp sliced chives
  • 2 tbsp finely chopped fresh parsley
  • Salt & black pepper, to taste
  • Spinach
  • Finely chopped shallots and garlic
  • Worcestershire sauce
  • Pernod
  • Shredded asiago cheese

Preparation

  1. Place shucked oysters on the Great Grate. If unshucked, grill them until they open. Discard any that don't open.
  2. Mix the spinach, cracker mixture, shallots, garlic, parsley, Worcestershire sauce, and salt & pepper.
  3. Sprinkle a little Pernod over each oyster.
  4. Spoon the spinach mixture on top of each oyster.
  5. Top with shredded asiago.
  6. Grill until the oyster edges curl and the cheese melts. Serve immediately.
Recipe No. 3 · Simple & Rich · Serves 4

Pecorino Mayo Sauce

A creamy Pecorino-cheese mayo sauce with tangy notes: the fastest way to dress up a broiled oyster.

Ingredients

  • 1/2 cup Pecorino cheese, finely grated (microplaned)
  • 1/2 cup mayonnaise
  • 1 1/2 tsp finely chopped garlic
  • 2 tbsp chives, sliced into thin rings

Preparation

  1. Combine the Pecorino, mayonnaise, garlic, and chives into a smooth, creamy sauce.
  2. Spoon generously onto a shucked oyster, clam, or mussel on the Great Grate.
  3. Broil until golden brown, and enjoy.
Know-How

Usage & storage tips

A Great Grate earns its keep well beyond the grill. Here's how to get the most from yours, year-round.

Fits Your Grill and Your Oven

The Great Grate fits most grills, and it also fits a cookie sheet, so you can cook shellfish in the oven all year round, whatever the weather.

Even Heat is Happy Heat

The grate needs even heat. Hot spots can cause temporary warping, which self-corrects as the grate cools. To reduce it, lower the heat or move the grate away from the flame.

Fridge Storage That Keeps Shellfish Fresh

Use your grate for pre-cook storage: place shells level on the grate, sprinkle with cold water or cover with a wet towel, set the loaded grate on a cookie sheet inside a bag, and refrigerate. Oysters keep for weeks this way; hard-shell clams for days; juices and freshness retained.

Skip the Crushed Ice

Serving raw oysters or clams? Chill your Great Grate first: a chilled grate keeps everything cold and level, eliminating the need for crushed ice entirely.

Hungry yet?

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