![]() Shuck your clams so that they’re on the half-shell and lay them on a baking sheet. Add the white wine and bouillon cubes with water or the chicken broth. Add the cockles and cook for another 5 minutes. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally. ¼ bunch flat-leaf parsley, washed and de-stemmedģ pieces raw bacon, cut into 1-inch piecesīread crumbs, preferably from French or sourdough breadįreshly cracked pepper and lemon juice to taste In a large sauté pan over medium heat, melt 2 tablespoons of butter. ![]() “It’s the perfect mouthful-served right in its shell!” Read our full profile of Gabe the Fish Babe here.įrom Gabrielle Stommel, aka Gabe the Fish Babeġ dozen hardshell clams (such as littlenecks or cherrystones) “My mother, Sabrina, makes this delicious yet simple appetizer whenever we get fresh clams,” says Stommel. Stommel shared with us her mom’s recipe for clams casino. ![]() ![]() In our current issue, Rachel Wharton introduces us to fishmonger Gabrielle Stommel, aka Gabe the Fish Babe, who delivers ultra fresh Rhode Island fish to restaurants in New York City. ![]()
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