![]() ![]() ![]() Arrange them on a bed of rock salt on a rimmed baking sheet.ĭivide the stuffing equally among the clams, mounding it up slightly. Shuck the clams, reserving the bottom shells. Stir in the panko, reserved bacon, fresh herbs and half the Parmesan cheese. Reduce the pan liquid until only about ü cup remains. Turn the heat to medium high and add the wine. Sauté the shallot, garlic, onion and peppers with the oregano and a pinch of salt and pepper until softened. Heat the pan over medium-high heat for a minute or two, then add the olive oil and butter. Wipe out the sauté pan, but donâÂÂt wash it. Remove from pan, drain on paper towels and crumble set aside. In a large sauté pan, cook bacon over medium heat until crisp. ü cup grated Parmesan cheese (I dont use parm either) ![]() ý teaspoon dried oregano (I dont care for oregano in this)ġ tablespoon minced fresh herbs oregano and basil are nice (I use parsley) Kosher salt and freshly ground black pepper, to taste I will indicate where I differ in parens.Ģ4 littleneck or cherrystone clams, cleaned and shucked, bottom shells reserved I don't use a recipe, but this one is very close to what I use and how I make them. ![]()
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