Pour the juice collected from the clams into a bowl and set aside. Detach the clam from the shell and place it back in the shell. Once the clams are cool enough to handle, carefully open them over the baking dish using a butter knife and discard the top.Cut 3 slices of bacon into small pieces and cube 5 tablespoons of butter. Finely chop 1/2 medium bell pepper, and mince 3 cloves of garlic and 3 tablespoons of flat-leaf Italian parsley. Set the clams aside and allow them to cool. Move the oven rack to the second highest level and keep the oven on. Preheat your oven to 425f and cook the clams in the oven until they partially open (just a few minutes).
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