Butter-fried clams
These luxuriously grilled clams are an excellent snack that goes well with wine
How to make it
1
Arrange the sand-depleted clams in a bat, and steam them for about 4 minutes without covering the container.
2
Once the clam mouth opens, remove the flesh from its shell. (Don't throw away the steamed soup as it will be used later.)
3
Sprinkle the clam meat with an appropriate amount of flour.
4
Melt the butter in a frying pan and fry the clams
5
Once browned, flip it over and add 1 tablespoon of the steaming liquid
6
Once the water has evaporated, add soy sauce and lemon juice to finish and add flavor
material
-
- that have been purged of sand
- 5
-
- flour
- Appropriate amount
-
- butter
- 15g
-
- soy sauce For flavoring
- 1 tsp
-
- Lemon juice for flavoring
- 1 tsp
[PR]
Seasonal Recommendations
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