![]() ![]() ![]() Using tongs or a slotted spoon, transfer the clams to a bowl to cool. ![]() Place the lid on the pan, increase the heat to medium-high and cook the clams until they all open, 3 to 4 minutes. When hot, add 2 teaspoons the garlic, white wine, thyme sprigs and the clams. In a large, high sided sauté pan with a lid over medium heat add the remaining 1 tablespoon of the melted butter and olive oil. In a small bowl, combine the bread crumbs with 1 tablespoon olive oil, 1 tablespoon of the melted butter, Parmesan, 1 tablespoon chopped parsley and the pepper and set aside. 2 tablespoons unsalted butter, melted, plus 1 tablespoon, coldĢ tablespoons finely grated Parmesan cheeseġ tablespoon plus 1 teaspoon finely chopped parsleyĢ4 to 26 littleneck clams, purged and scrubbed cleanġ ounce bacon (about 1 piece thick cut bacon), choppedġ/2 cup strained clam juice Instructions: ![]()
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