![]() Remove them from shells and dice them, reserving 2 tablespoons of the clam juice. Spoon the sauce from the baking dish onto the plates, not over the clams, to keep the breadcrumbs crispy. Cook clams in just enough boiling water for until they open, 5-10 minutes. Transfer the clams to a warm platter or divide among serving plates. In another bowl, combine the two types of cheese, if using both types. Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, leaving the garlic behind.īake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. In a bowl, stir together the clams, garlic, and olive oil. Spoon the vegetable mixture atop the clams, dividing. Arrange the clams in the reserved shells on the baking sheet. Top each clam with some of the breadcrumb topping packing it down tight. Line a heavy large baking sheet with foil. ![]() In a large bowl, toss the breadcrumbs, grated cheese, scallions, 3 tablespoons of the garlic-infused oil, the remaining 2 tablespoons chopped parsley, the oregano and the remaining peperoncino. Strain the clam juice through cheesecloth or a very fine sieve into a large rimmed baking sheet (like a half sheet pan).Īdd the white wine, lemon juice, 2 tablespoons of the parsley, the butter and half of the peperoncino. Let the oil and garlic steep in a small bowl for 30 minutes. ![]()
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