![]() Recipe uploaded with Shop'NCook for iPhone. Serve on a platter, drizzled with baking juices Bake clams uncovered until bacon is crispy and clams are cooked all the way through, about 25 minutes. Add enough white wine to make 2 cups liquid and pour in the bottom of baking sheet. Sprinkle with chopped parsleyĢ- pour reserved shucking juices in a 2 cup measure. Scrub the clams well, then let them sit in the bowl for 30 minutes. Bake until heated through and lightly browned, 10-15 minutes. Fill a large bowl or jar with very cold and heavily salted water. custard cups or clamshell dishes place on a baking sheet. In a large bowl, combine clams and remaining ingredients stir in reserved clam juice. Top with a dab of butter, using all 3 tbs. Drain clams, reserving 2 tablespoons juice. ![]() Place clams on a rimmed baking sheet in one even layer. Using a tablespoon add the prepared Casino mix to the clam. Place the opened clams on a cookie sheet until ready to fill. Open clams, running a knife under the clam to make sure it is unattached from the shell. 36 littleneck clams on the half shell, shucked and with juices reservedĢ roasted red or yellow bell peppers, peeled and cut into 1- inch squaresĦ ounces thinly sliced bacon, cut into 1- inch squaresģ tablespoons chopped fresh Italian parsleyġ- preheat oven to 450 degrees. This will take at least 2 hours, so give yourself time.
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