Garnish clams with chopped parsley and serve immediately set on a plate of black lentils to prevent them from moving around.But Clams Casino has green peppers and bacon in it. Transfer the clams to the oven and bake until golden, five to six minutes. Thats the OG recipe concept I took most of my inspiration from.Top each clam with a generous sprinkling of panko. Spoon the cooled bacon-shallot mixture onto each clam.Disconnect each clam from the bottom shell, then set each clam back into its bottom shell and transfer to a rimmed baking sheet filled with dry black lentils to level. Pry the top shell off each clam and discard.Transfer opened clams to a plate to cool, re-covering the pan each time until all the clams have opened (discard any that refuse to open).Place clams into the pot, cover and steam for three to four minutes. Add wine to a large pot and bring to a boil. ![]() Remove the pan from the heat and allow it to cool slightly. Place filled shells in a 9'X13' baking dish or on a rimmed baking sheet set aside. Spoon mixture into empty, clean clam shells. ![]()
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