Bake until the clams are cooked through, about 10 minutes. Sprinkle clams with remaining 2 tablespoons of Parmesan cheese. Spoon the vegetable mixture equally on each clam. Arrange the clams in the reserved shells on the baking sheet. Line a heavy large baking sheet with foil. Season the mixture to taste with salt and pepper. Stir in 2 tablespoons of Parmesan cheese into the vegetable mixture. Remove the skillet from the heat and cool completely. Add the wine and lemon, simmer about 2 minutes. Once cooked, the shells should be open, indicating the clams are ready to be served. Reduce the heat to medium-low and allow the clams to cook undisturbed for 8 to 10 minutes. Place the clams in the pot and cover them with a tight-fitting lid. I subbed canned clams but didnt have clam juice and it really needed it. Start by filling a large pot with an inch and a half of water, then bring the water to a boil. Using a slotted spoon, transfer the bacon to a plate.Īdd the red bell pepper, shallots, garlic and oregano to the same skillet and sauté until the shallots are tender and translucent, about 5 minutes. 24 cherrystones would have been better for. Add the bacon and sauté until crisp, about 3 minutes. Heat the oil in a large skillet over medium heat. 18 medium (2 1/2 inch) littleneck clams, shucked, bottom shells rinsed and reserved.4 TBS freshly grated Parmesan Cheese, divided.sliced Applewood Smoked Bacon, finely chopped
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