Photo may be seen here in the Savor gallery: www.annacia.com. These clams are gutsy and robust. Serve them with a good, crusty country bread to sop up the juices – you don’t want to miss a drop. I have used jarred jalapeno because where I live you couldn't find a fresh one to save your life. This works well with manila clams also but you will need more as they are smaller. Also adjust the time for smaller clams, they are done when the shells are open wide.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Clams Al Forno. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Clams Al Forno in your home. Then, follow these steps below to serve Clams Al Forno for your family or friends.
40 littleneck clams
1 dried red pepper flakes
1/2 fresh garlic
2 tomatoes in puree
1 1/2 fresh garlic
If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Clams Al Forno in your home by yourself.
Preheat the oven to 500°F.
Place the clams in a single layer in a baking dish.
Scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
Roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
Discard any that don’t open.
To serve, place 6 clams in each bowl and divide the broth among them. Serve piping hot, garnished with scallions and lemon wedges.
So that brings us to the end of this special Clams Al Forno recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!
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