![]() ![]() Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Place a rack about 4 inches from the broiler element and preheat. Ingredients 2 tablespoons plus 1/8 teaspoon fine salt, divided 28 medium littleneck clams 1/2 cup panko 3 slices bacon, chopped 1 cup finely chopped shallots (about 4 medium shallots) 1/3 cup dry white wine 3 cloves garlic 1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice, divided 1/4. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.) Evenly space the clams on the prepared baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Slide a knife under each clam to loosen it in the shell.Ĭrumple a large piece of aluminum foil and spread it out on a baking sheet. When cool enough to handle, remove the top shells and discard. (Do this in batches if needed.) Set aside. Set aside.Īrrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Cook the bacon in a medium skillet over medium heat until crisp.
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