Garnish clams with chopped parsley and serve immediately set on a plate of black lentils to prevent them from moving around.Transfer the clams to the oven and bake until golden, five to six minutes.Top each clam with a generous sprinkling of panko. Spoon the cooled bacon-shallot mixture onto each clam.Disconnect each clam from the bottom shell, then set each clam back into its bottom shell and transfer to a rimmed baking sheet filled with dry black lentils to level. Pry the top shell off each clam and discard.Transfer opened clams to a plate to cool, re-covering the pan each time until all the clams have opened (discard any that refuse to open). Place clams into the pot, cover and steam for three to four minutes.
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