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"La Cuisine Francaise"
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Red Cross Pasta cookbook
6 Vongole (or very small clams as they are more tender and less
"chewy") Each whole Clam will make 2 baked.
1 Clove of Garlic, diced fine
1 Tablespoon Olive Oil
1 Cup Bread Crumbs
1/4 to 1/3 stick Butter, melted
1 Tablespoon Lemon Juice
1 Tablespoon Butter
small can Tomato Sauce
Salt and Pepper
Rinse the Clams
In a saute pan, put some Olive Oil and the Clams, saute high flame for
a couple of minutes, the Clams will begin to open. When they open
just a pinch, remove from heat.
Sauteeing for a min till they open a pinch is MUCH SAFER than trying
to just to pry them open raw. It doesn't matter as they are going to be
Remove to a plate and allow them to cool.
Then you can open them up all the way.
Dice Garlic very fine
Melt Butter (I nuked it in a coffee cup).
Add Butter/Lemon and Garlic to the Breadcrumbs and stir. You want to
get a thick "paste" like texture. If necessary, you can add a bit of water,
OR, a bit more of melted Butter, OR a bit of Chicken Broth.
Now we're going to make a nice Butter sauce. Put a bit of Olive Oil on
the bottom of a saute pan, add about 1 Tablespoon of Butter, Salt and
Pepper, saute high heat until the Butter melts.
Add the Tomato sauce, stir and set aside.
NOTE: If you don't prefer the Red sauce aspect to this, just add a bit
more Butter to the Olive Oil, melt and set aside.
Remove the Clams from the shells, rinse the shells.
Get rid of the "stuff" that is stuck to the sides of the shells.
See that orange part? It's really really tough to chew when fully baked.
So I just cut it away and toss.
PREPARING THE CLAMS
Remember, each whole Clam will yield 2 baked. So, cut each Clam in 1/2
Put Clam shells in a pie tin, and then the Clams into each shell.
Then stuff the Clams with the Bread crumb mixture. Put a bit of water
carefully into the pie tin so it will help cook the Clams from the bottom.
Remember that Red sauce? Pour it over.
Bake 350*F for 30 min.
NOTE: A lot of restaurant kitchen oven's are set to 500*F, which will allow
the Clams to bake faster. If you want to you can do that for about 15 min. I
prefer the lower over setting as it slowly cooks, allowing all flavors to mix.
1/2 way thru baking as well as when finished baking, pour that sauce
mixture over the tops of each Clam.
The Red sauce will thicken up a bit. When finished, plate with Lemon
slices, and pour the remaining Red sauce mixture on top. The stuffing will
be crispy on top, and you can pour a bit more Butter over all if you like.
You want a real treat?
Eat these Clams with slices of APPLES!!