North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

September 9, 2013 | Joyce Taylor

another fresh seafood idea

Clams may be bought in the shell or shucked. Those in the shell should be heavy and tightly closed, or should close when tapped lightly. They should have a pleasant, briny odor. Discard any with open or broken shells.

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

Combine margarine, 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 margarine 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. Serves 6.

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

Contributed by Joyce Taylor

 

Comments are closed.

«
»