Baked Clams In Spicy Butter Sauce Les Palourdes Aux Aromates Recipes

Steps:

• Preheat oven to 350 degrees F.
• Place clams in a bucket of cold water with cornmeal and salt. Set aside.
• Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix all of the ingredients together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.
• Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.

Steps:

• Preheat oven to 375ºF.
• Heat a large skillet and add the clams. Add the white wine and cook the clams over high heat until they open. Remove the clams from the skillet as they open using a pair of kitchen tongs, and gather them in a large bowl. Allow clams to cool for a few minutes and then twist off the top shells, leaving the clam "meat" in the bottom shells. Refrigerate until ready to cook.
• Place the cut bacon in a skillet and cook until crispy. Drain on a paper towel and reserve the grease.
• Place the butter in the bowl of a food processor and add the scallions, garlic, lemon zest and half of the lemon juice. Pulse to blend. Transfer the mixture to a bowl and season with salt and pepper to taste. Add the reserved bacon grease and the breadcrumbs and stir to blend. Place the breadcrumb mixture on a baking sheet and cook in the oven until golden brown and bubbling, 3-5 minutes. Taste and adjust the seasoning, if needed.
• Remove the clams from the refrigerator and loosely mold some of the breadcrumb mixture into each shell so the clam body is somewhat covered. Arrange the clams in a single layer on a baking sheet and bake for 10 minutes. Broil for 1 minute, watching constantly so they don't burn. Remove from the oven and squirt with the remaining lemon juice. Top each clam with the bacon and parsley and serve immediately.
• *Note: For safety reasons, discard any clams that are open before you cook them and any that are closed after you cook them.

Steps:

• Drain clams and reserve 3 tablespoons broth.
• Heat olive oil in a small frying pan. Sauté onion, parsley, oregano, and the 1/4 cup cracker crumbs for 2 minutes, or until onion is golden. Remove from heat and mix with clams, the 3 tablespoons clam broth, and garlic salt. Spoon into a dozen clam shells or aluminum shells.
• Sprinkle lightly with a mixture made of 2 tablespoons Parmesan cheese and 2 tablespoons cracker crumbs.
• On a baking sheet, bake in a 375°F oven for 25 minutes, or until crusty on top.

Steps:

• Brown meat half at a time in hot oil.
• Stir flour into drippings left in the pan.
• Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon, thyme, oregano, hot sauce, water and salt.
• Cook and stir until thick and bubbly.
• Combine meat, sweet potatoes, onion, and green pepper in a 3 qt casserole dish.
• Stir in tomato mixture.
• Bake, covered in a 350°F oven for about 1 1/2 hours or until meat and veggies are tender, stirring occasionally.
• Remove bay leaf.
• Stir in peas.
• Bake 5 to 10 minutes more.