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Purchase clams the day before you plan to cook them so you can give
them a thorough cleaning. To be sure that clams are free of sand, place
them in a large bowl and cover with uncooked cornmeal and some water;
refrigerate overnight. Before preparing, discard the cornmeal mixture
and thoroughly scrub the clams, rinsing them under running water.
Ingredients
2 tbsp each minced onion and red or green bell pepper
1 tbsp whipped butter
1 small garlic clove, minced
3 tbsp seasoned dried bread crumbs
2 slices crisp bacon, crumbled
1 dozen cherrystone clams
2 tbsp freshly squeezed lemon juice
Method
In small microwavable mixing bowl combine vegetables, butter and garlic
and microwave on High (100%) for 2 minutes, until vegetables are
softened.
Add bread crumbs and bacon and stir to combine.
Remove and discard top shell from each clam.
Loosen meat in remaining
shell halves and arrange around edge of microwavable rack, leaving a
space between each.
Spoon an equal amount of vegetable-bacon mixture
over each clam and microwave on High (100%) for 3 minutes, rotating
rack ½ turn halfway through cooking.
Drizzle clams with lemon juice.
MAKES 2 SERVINGS.
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