![]() ![]() Remove from the heat and swirl in 1 tablespoon of cold butter. Add the clam juice and continue to cook until thick, about 2 to 3 minutes. Add the shallots, red bell pepper, remaining garlic, and crushed red pepper, and cook for 2 minutes longer. Serve the clams warm.Ĭook's Note 1: If you want a little extra flavor, save the drippings and add them in with the topping.Ĭook's Note 2: Placing the clams on a bed of large granules of salt will help keep them steady in their shells while cooking. In a medium saut pan over medium heat, cook the bacon and proscuitto for 2 minutes. ![]() Liberally top each clam with the bread crumb mixture and place them under a broiler until golden brown. In a medium sized bowl, mix the bacon and all the remaining ingredients and check for seasoning. When they are cooled, crumble the slices individually between both hands, or chop them until they are in fine pieces. Either way, bivalves treated this way are delicious, and Village veteran Gene’s is one of the few places in town that still serves them. Place the thinly sliced bacon on a sheet pan and bake until crispy. Tear the shells in half and move the meat to 1 side of the shell and discard the other. Remove the clams from the pot and once they are cool enough to work with, remove the meat from the shells. Allow the clams to steam until they open, approximately 10 minutes. Place the white wine and the clams in a wide pot with a lid over medium heat. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |