![]() Scrub clams, submerge in the water, and let sit for about 20 minutes to allow the clams to circulate water through themselves, releasing silt. Prepare a large bowl of cold water with enough salt added so that it tastes like seawater. 1/2 cup rough-chopped parsley (curly or flat leaf).1/2 lemon (seeds at the surface dug out and discarded).three-finger pinch crushed red-chile flakes.4 strips thick bacon, sliced width-wise into 1/2-inch strips. ![]() ![]() 4 dozen littleneck clams, scrubbed clean and purged.This one-pot interpretation is assembled in two parts: routine stove-top prep and grand grill finale. Rhode's Island's classic clams casino, often credited to Julius Keller, maƮtre d' at the original Narragansett Pier Casino, is a baked half-shell appetizer traditionally made with shoreline flavor elements: clams, bacon, vegetables, and breading.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |