ðIntermediate
One-pot special recipe for cooking your fresh clam.
āļŠāđāļ§āļāļāļŠāļĄ
āļŠāļģāļŦāļĢāļąāļ 4 servings
-
Small Clams4 lbs
-
butter6 tbs
-
onion1/2 cup
-
Sliced Garlic1/4 cup
-
Chopped Green Onion1/4 cup
-
White Wine1 1/2 cups
-
Chicken Broth1 1/2 cups
-
lemon1/2 slide
-
Half&Half1/2 cup
-
Chopped Parsley1/4 cup
āļ§āļīāļāļĩāļāļģ
āđāļ§āļĨāļēāđāļāļĢāļĩāļĒāļĄāļŠāđāļ§āļāļāļŠāļĄ: 15 āļāļēāļāļĩ
āđāļ§āļĨāļēāļāļĢāļļāļāļāļēāļŦāļēāļĢ: 30 āļāļēāļāļĩ
- Removing dirts on clams with toothbrush.
- In a pot or large sautÃĐ pan, melt 2 tbs of the butter on medium heat. Add onion and cook until transparent. Add garlic and green onion. Cook for 3-5mins. Keep stirring occasionally.
- In a pot or large sautÃĐ pan, melt 2 tbs of the butter on medium heat. Add onion and cook until transparent. Add garlic and green onion. Cook for 3-5mins. Keep stirring occasionally.
- Add 1/3 part of clams and cook for another 3 mins. Add white wine and chicken broth. – Bring to boil then add the rest of the clam. – Add the rest of the butter. Stir until well mix and cover with lid. Steam for 5mins.
Add half&half. Reduce heat to low and cook until the clams open up.
- Remove from heat and stir in lemon juice. Garnish with parsley and serves with warm sliced baguette.
1
2
3
4
5
nattasva
āđāļŦāļĨāđāļāļāļĩāđāļĄāļē www.wongnai.com
