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This week we went in the kitchen at Blu Mangrove Grill while chef Kent Dalton prepares Terra Ceia Bay clams with garlic herb butter. The clams are grown locally in Terra Ceia Bay only two miles from the restaurant.
Blu Mangrove Grill serves a diverse menu highlighting house-smoked meats, including chicken, brisket and ribs. Also on the menu is a wide variety of fresh seafood dishes. A similar menu is shared with Blu Que Island Grill, a sister restaurant also co-owned by Dalton and Matt Diveley, which is located on Siesta Key.
Located just off the Manatee River, Blu Mangrove Grill offers diners a large patio and outdoor bar situated in the Riviera Dunes Marina. The interior houses another bar, the main dining area and a private dining room.
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Scroll down for an instructional video on how to prepare the dish.
Terra Ceia Bay clams with garlic herb butter
1 stick butter
1 to 2 garlic cloves, whole
3 tablespoons Italian parsley, chopped
2 to 3 tablespoons olive oil
Terra Ceia Bay clams
1 to 2 garlic cloves, minced
1/2 cup white wine
6 ounces chicken stock
Garlic herb butter preparation:
Add butter and 1 to 2 cloves garlic to a food processor. Blend well. Add parsley to processor and mix well. Season with sea salt to taste.
Add olive oil to a saute pan over medium-high heat. Cover the bottom of the pan with clams. Add minced garlic. After 30 seconds deglaze the pan with white wine and reduce. Add chicken stock and cover pan. Cook for 1 minute. Uncover and check clams every minute or so until they have opened. It can take between 2 to 8 minutes for clams to open. To aid in opening, knock on each clam with tongs while cooking. After clams are open, finish dish by adding 1 to 2 tablespoons of garlic herb butter and a pinch of parsley. Remove clams from pan and place them in a bowl, discarding any unopened clams. Pour remaining liquid from pan over clams. Serve with crunchy Italian bread and enjoy!
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