INGREDIENTS:
6 Vongole (or very small clams as
they are more tender and less
"chewy") Each whole Clam will make
2 baked.
1 Clove of Garlic, diced fine
1 Tablespoon Olive Oil
1 Cup Bread Crumbs
1/4 to 1/3 stick Butter, melted
1 Tablespoon Lemon Juice
1 Tablespoon Butter
small can Tomato Sauce
Salt and Pepper
Lemon slices
Tabasco
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DIRECTIONS:
Rinse the Clams
In a saute pan, put some Olive Oil
and the Clams, saute high flame for
a couple of minutes, the Clams will
begin to open.
See below, how they are beginning
to open a pinch? When this
happens, remove from heat.
NOTE: I've worked in a lot of
restaurants where the cooks will just
take the raw Clam and force it open
with a knife. I prefer not to stab
myself, and by sauteing for a few
minutes, it allows them to open just
enough for me to simply use my
fingers to open them up all the way.
There really is no difference in
doing it this way, cos hey, they
Clams are going to be baked
anyways.
Remove to a plate and allow them
to cool.
Then you can open them up all the
way.
Now, on to the Stuffing.....
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