Baked Clams on the Half Shell , Oreganato
1/2 cup Plain Dried Bread Crumbs
1/2 cup Extra Virgin Olive Oil
2 T Fresh Oregano, chopped
1 T Fresh Parsley, chopped
1/2 t Seasoning Salt
1/2 t Paprika
1/4 t Black Pepper
12 Littleneck Clams on the Half Shell
2 Garlic Cloves, peeled and minced
1 T Grated Pecorino Romano Cheese
For the sauce
1/2 cup Chicken Stock
1/4 cup Chardonnay
2 t Fresh Lemon Juice
2 t Soft Butter
Salt and Pepper to taste
Preheat the Broiler
1. In a large bowl, toss bread crumbs, olive oil, herbs, garlic,
grated cheese, salt, pepper and paprika. Set aside.
2. In a heavy baking sheet place clams and top with 2
tablespoons of bread crumb mixture. Drizzle with more olive
oil. Broil until bread crumbs are golden and the clams are
cooked, about 6 minutes.
3. Make sauce in a shallow sauté pan, reduce wine by half on
medium high heat, add chicken stock and lemon juice and let
it boil for about 3-4 min.
4. Add salt and pepper as needed, on low heat whisk in the
butter when ready to serve.
|For The Distinctive Epicurean and Wine Enthusiast
|Chef & Vintner
|Property of Swanky Wine Snob, LLC
Copyright, All rights reserved, 2010
Hosted by Yahoo!