Place clams back on the tray and return to the broiler until the top is all browned and crispy, 8-10 minutes. Once solid transfer to zipper freezer bag and freeze for up to 3 months. Pack a bit of the breadcrumb mixture over each clam, making sure each clam is pretty covered in breadcrumbs. Spoon the mixture into clam shells so that they slightly heap, and pat to smooth the tops. Using your hands, twist off the the top shell of each clam (this part is kinda fun) and discard. Once they've popped open, remove from the oven and let cool a minute or two. Place the clams on a rimmed baking sheet or a 9x13 baking dish and place under the broiler until they start to pop open, 8-10 minutes. Place the clams in a bowl of water (this will help purge them of any additional sand or grit) and refrigerate for 1 hour.Ĭombine the breadcrumbs, butter, parsley, and garlic in a small bowl season with salt and pepper and set aside. ¼ cup finely chopped parsley (from about 1/2 bunch)
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