![]() ![]() Get recipes like this and more in the Munchies Recipes newsletter. 24 littleneck clams, purged and scrubbed (see note) 1/2 cup minced flat-leaf parsley, divided. 3 large shallots, minced (about 1 cup) 3 medium cloves garlic, minced. Sprinkle with the remaining parsley and serve with the lemon wedges. For the Clams: 2 ounces bacon, finely diced. Top each clam with some bacon and peppers and bake until golden and warmed through, about 3 to 5 minutes. Mix thoroughly, then top each clam with some of the mixture. In a medium bowl, mix together the breadcrumbs, parmesan, olive oil, 2 tablespoons of the parsley, the Worcestershire sauce, garlic, lemon zest, salt, and pepper with the remaining 2 tablespoons of butter, along with 2 tablespoons of the reserved clam cooking liquid. Season with salt and transfer to the plate with the bacon. Add the peppers and cook until just soft, 2 minutes.Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Add the bacon and cook until crispy, 3 minutes. Meanwhile, melt half of the butter in a medium cast-iron skillet over medium.Carefully loosen the clams from the bottom shell and place on a small baking sheet lined with coarse salt. Push the clams to one side and add the ramen noodles, then cook, stirring occasionally, until tender, about 3. When the clams are cool enough to handle, remove the top shell from the clams, discarding. Add the clams, then cover and cook until the clams begin to open, about 10 minutes. Using tongs, transfer the clams to a bowl. Cook until the clams just begin to open, 6 minutes. ![]() In a large saucepan, heat the white wine and clams with 1 cup|237 ml water. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |