Tuesday, August 27, 2013

Time For Clams.

  The Hawthornes are having clams for lunch.
My plan is to steam them a bit in wine until they open,
 top them with a little bacon, melted butter, 
some herbs, Parmesan cheese, and Panko bread crumbs
and then run them under the broiler.

 I rinsed them well.

For some reason,
Mr. Hawthorne started shucking the clams.

 He made it through two clams before he threw in the towel.

 In the meantime,
I put the rest of the clams in a pot 
and added some nice chardonnay.
 Cover and steam for a few minutes
until the clams start to open.
 Set aside while you work on the toppings.

 1/2 stick unsalted butter
zest of 1/2 lemon
3 small garlic cloves
1/2 large shallot
fresh parsley
fresh oregano
Parmesan, grated
Panko bread crumbs
AND ...
I scissored four strips of bacon and fried them up.

 Mince the garlic, shallot, and ...

 ...  herbs.

 Put the butter, zest, shallot, garlic, and herbs in a small sauce pan
and melt the butter.

 Time to bring it all together.
I have the clams,
butter mixture, bacon, Parmesan in grater,
Panko, and some cayenne for a little pop.
 Spoon the butter mixture over each clam.

 Add some bacon bits.

 Panko lovin'.

Grate Parmesan cheese
and sprinkle cayenne over top.
 Run the clams under the broiler
until the topping is slightly browned.

Rosie Tip #299:
Whenever you broil something,
turn the light on in the oven
or keep the door slightly open
and take the time to WATCH it.
Do not let it burn.
Usually, by the time you can smell it,
it's too late.


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