![]() ![]() Bake at 350☏ for approximately 20 to 25 minutes, until Parmesan is lightly browned on top. Stuff the clam shells, sprinkle with Parmesan. If too dry, add a bit more butter or clam juice if too wet, add a bit more breadcrumbs. Stir until the stuffing mixture is completely moistened. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, champagne and clam juice. ![]() Once the onions have softened add the garlic. In a sauté pan, melt the butter on medium heat and add the minced onion. Pick 10 to 12 of the cleanest, nicest looking clam shells and set aside. Separate the meat from the shells (not the clam foot which is attached to the shell) and mince finely.īreak apart the clam shells from their hinges. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten). Remove clams from the pot and let cool enough to handle. Reduce the heat to a simmer and let the clams steam for approximately 6 to 10 minutes, until the shells open. 1 tablespoon clam juice (or cooking liquid from steaming the clams)įill a large pot with 1 1/2 to 2 inches of water or beer.2 tablespoons chopped fresh parsley (or 2 teaspoons dried). ![]()
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