Save the remaining clam juice for use in pasta or chowder. I like it when it’s longer a thick paste, but is more scoopable and spreadable. The panko will absorb most of the liquid in the pan, so stir in 1/4 to 1/2 cup of the reserved clam juice until the dip loosens to your preferred consistency.Cook until the liquid in the skillet comes to a simmer, then whisk in the flour, lemon zest, 1/2 cup panko, and 1 teaspoon Parmesan.Add the whole can of clams (with juice) and the clams (but not the juice) from the other 2 cans.Cook for 1-2 minutes more to soften the garlic.
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