Spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.Line baking sheets or broiler pans with a crumpled large piece of foil – this allows you to press the shells into the foil so they are less likely to tip over.Slide a sharp knife under each clam to loosen it from the bottom shell.Once the clams are cool enough to handle, twist off the top shell and discard.Remember, the clams will be finished under the broiler, so don’t let them go too long in the pan after they begin to open!. ![]()
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