Spoon the sauce from the baking dish onto the plates, not over the clams, to keep the breadcrumbs crispy. Transfer the clams to a warm platter or divide among serving plates. For the Clams: 2 ounces bacon, finely diced 3 large shallots, minced. Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, leaving the garlic behind.īake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. Kosher salt and freshly ground black pepper. Top each clam with some of the breadcrumb topping packing it down tight. In a large bowl, toss the breadcrumbs, grated cheese, scallions, 3 tablespoons of the garlic-infused oil, the remaining 2 tablespoons chopped parsley, the oregano and the remaining peperoncino. Strain the clam juice through cheesecloth or a very fine sieve into a large rimmed baking sheet (like a half sheet pan).Īdd the white wine, lemon juice, 2 tablespoons of the parsley, the butter and half of the peperoncino. Add the garlic, shallots and ginger and cook, stirring. Let the oil and garlic steep in a small bowl for 30 minutes. In a large saucepan, add the bacon and cook over medium-high heat until the bacon begins to brown, a couple of minutes.
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