Thursday, May 10, 2012
Pan Roasted Clams
I LOVE clams...any which way - in chowder, in pasta and on their own. My local Asian market has a small fish counter where sometimes I can find pretty fresh fish, head on shrimp, fresh squid, etc. The other day they had little neck clams for 25 cents each (a bargain around here). I picked out a dozen and a half, brought them home, soaked them in cold water, salt and a little corn meal for about and hour and then laid them in an open roaster in one layer. I dotted them with butter and sprinkled them with black and crushed red pepper, and then I roasted them in a preheated 425F oven until they opened. Pour them in a bowl with all the juices that accumulate, stir in a little fresh parsley and grab a chunk of good bread to dip in those wonderful juices! Heaven!!!