North Carolina Sea Grant

September 9, 2013 | Joyce Taylor

another fresh seafood idea

Scrub clams thoroughly with a stiff brush under cold, running water. Open clams and discard top shell.

Combine butter, garlic, green onion, parsley, wine, crumbs, salt, pepper and half the Parmesan. Blend until smooth.

Place clams on the half shell in a bed of rock salt in a cooking pan. Spoon butter mixture evenly over clams.  Sprinkle with remaining Parmesan and bake at 450° F until clams are done and cheese is melted, about 6 to 8 minutes.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor


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