Clams with garlic butter
Clams have two adductor muscles, so when removing them from the shell in step (2), insert a knife from the side and work your way along the shell to remove them.
If you don't have an oven, you can bake them in a toaster oven at 220°C.
If you don't have an oven, you can bake them in a toaster oven at 220°C.
How to make it
1
Blend A in a food processor until smooth
2
Preheat the oven to 200°C, remove the clams from their shells, cut them into bite-sized pieces and place them back into the shells (opened)
3
Place the clams (2) on a baguette with the center cut out, and spoon (1) on top. (Use about 2 teaspoons to 1 tablespoon of garlic butter per clam.)
4
Bake [3] in a preheated oven for 6 minutes and finish by sprinkling with parsley and lemon juice
Materials 1 person
-
- Clams with shells, 80-90g each
- 3 pieces
-
- the baguette into 1-1.5cm pieces
- 3
-
- Lemon juice
- A little
-
- Mince parsley
- One Pick
-
[A]
- butter
- 100g
-
- Chop garlic
- 15g
-
- Mince parsley
- 12g
-
- chopped shallots
- 10g
-
- Chop the assatsuki in small
- 1 tablespoon
-
- brandy
- 1/2 tbsp
-
- salt
- One Pick
-
- Pick it
- A little
[PR]
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