Clam garlic butter
Clams have two scallops, so when removing them from the shell using [2], put a knife from the side and remove them along the shell.
If you don't have an oven, bake in a toaster oven at 220°C.
If you don't have an oven, bake in a toaster oven at 220°C.
How to make it
1
Mix A in a food processor until smooth.
2
Preheat the oven to 200°C, remove the clams that have been removed from the shell, cut into bites, and place them again on the shell (open).
3
Place the clams from [2] on a baguette with a hollowed out in the middle, and then place [1] on top with a spoon. (2 to 1 tablespoon of garlic butter per clam)
4
Bake [3] in a preheated oven for 6 minutes, then sprinkle with parsley and lemon juice to finish off.
Materials 1 person
-
- Clam shells each consist of 80-90g
- 3 pieces
-
- baguettes 1-1.5cm wide
- 3
-
- Lemon juice
- A little
-
- Mince parsley
- One Pick
-
[A]
- butter
- 100g
-
- Chop garlic
- 15g
-
- Mince parsley
- 12g
-
- Chop 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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