Take off the heat and add the bread crumbs and Parmesan cheese (if using)¼. Add lemon juice, clams (with juice), hot sauce and salt. Spoon the sauce from the baking dish onto the plates, not over the clams, to keep the breadcrumbs crispy. Melt butter in a large skillet over medium-high heat. Transfer the clams to a warm platter or divide among serving plates. 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. Top each clam with some of the breadcrumb topping packing it down tight. 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. Categories: Appetizer Recipes, Fish Recipes. Let the oil and garlic steep in a small bowl for 30 minutes. Nonnas Video Library Italian Recipes Recipe of the Day Cookies Appetizers.
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