![]() ![]() Serve the clams with the lemon halves and with any extra sauce spooned over them.Turn on the broiler and broil the clams for 2 to 3 minutes or until browned.Transfer the pan to the oven and bake the clams for about 15 minutes or until the bread-crumb topping is crispy.Sprinkle the grated cheese over the clams and then drizzle them with olive oil.Meanwhile preheat oven to 400 degrees Fahrenheit and bring a small skillet to medium heat. Add chopped clam meat to a bowl and set aside. Use a spoon to scoop out clam meat and place on a cutting board and give the clam meat a rough chop. Sprinkle an additional ½ teaspoon of bread crumbs on each clam. Let the clams cool for a few minutes and remove the top shell. Press about 1 teaspoon of the bread crumbs on top of each clam with your fingers.Place the clams in a shallow baking pan or on an ovenproof platter and spoon about 4 teaspoons of clam juice over each one.Discard the top shell and leave the clam and its juice in the bottom shell. Open the clams and loosen the muscle underneath the clam meat. This clam meal combines salty, fresh clams with creamy coconut milk and a bold green curry paste.12 LITTLENECK CLAMS, RINSED AND SCRUBBED.Taste them and you will know why! Ingredients ![]() Baked clams are always among the most popular appetizers in any Italian restaurant, and Carmine’s is no exception. The fresh crumbs are nicely seasoned with garlic and cheese. When you start with fresh clams, you can’t go wrong with this appetizer, particularly because it’s made with our fresh bread crumbs, which truly make it special. ![]()
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