| Description: | Littleneck clams topped with lemon sherry butter, and parmesan breadcrumbs. |
| Date: | 7.16.18 |
| Allergens: | Shellfish, dairy, garlic, onion |
| Plating: | Entrée plate |
| Price: | $ 10.00 |
| Portion | Plate Component | ||||
| 4 each | Shucked littleneck clams, in the shell | ||||
| 2 oz. | Elizabeth Compound Butter, 1/2 oz. slices | ||||
| 2 oz. | Clams Elizabeth Topping | ||||
Wash the clams well under cold running water using a stiff brush. Open them carefully to keep the liquid in the shell. Place the shucked clams on a bed of rock salt, and top each clam with 1/2 oz. of Elizabeth butter, then with 2 tablespoons of the topping mix.
Bake at 450 for 10 minutes, or until crisp and golden brown on the top. Transfer to entrée plate with a bed of rock salt and a lemon squeeze. Garnish with chopped parsley.
