![]() Once these are cool, add them to the mixing bowl.Īdd the hot sauce and dijon to the bowl and combine. Saute the celery and onion with the butter until onions are just about to caramelize. Chop half of the jalapeno very finely and add it to a large mixing bowl with the chopped clams. ![]() Grilled or not, remove the burnt (if grilled) skin and seeds. They’ll have a kind of boogery consistency. Be sure to clean and set aside some of the nicer looking shells. I prefer shucking because I think the clams bind everything together better when they’re raw. ![]() ![]() I recommend shucking the clams open, but you CAN just steam or grill them open. 3lbs quahogs (I prefer cherrystone or littlenecks because they are sweeter)ġ/4 cup finely chopped celery (the leafy top parts are more flavorful)ġ silo of Ritz Hint of Salt crackers crushed into crumbs (don’t get the regular ones, it will be too salty!) ![]()
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