Although this recipe calls for fresh clams, you can also make this with canned minced clams (use one 6.5 ounce can, drained of all but 1 tablespoon of clam juice). Bake as directed on clam shells, or bake in a casserole dish and use as a dip with crackers. ...
Preheat the oven to 350°. Put 1 clam in each half shell. Top the clams with the filling and the topping. Bake for about 15 minutes, until bubbling and the tops are golden. Serve with lemon wedges.
Using a fork, crack open the salt crust. Remove the pork and transfer it to a carving board and let stand for 5 minutes. Brush off any excess salt, if desired. Slice the loin 1/2 inch thick and arrange on a platter. Top the pork with the slices of serrano ham, drizzle with olive...
I was so happy when I was at my local market and I saw fresh, local Pacific Northwest clam on sale. I actually went in for prawns, but they didn’t look as good as the clams, so I simply changed my game plan for clams. I often do that, if something else is on sale, or looks...