Cookbook:Clams Steamed in Aluminum Foil
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Cookbook | Ingredients | Recipes
| Clams Steamed in Aluminum Foil | |
|---|---|
| Category | Main course recipes |
| Servings | 18 |
| Time | 30 minutes |
| Difficulty |  |
Ingredients[edit | edit source]
- 18 ea. (2 lbs) clams
- 2 celery stalks, finely chopped
- 1 onion, finely chopped
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 2 tbsp parsley
- 1 tbsp thyme
- ½ cup of lemon
Procedure[edit | edit source]
- Preheat oven to 450°F (230°C).
- Clean clams.
- Cut out four 18-inch aluminum foil squares.
- Make squares into double foil pockets and put ingredients in them.
- Fold edges so there is plenty of space for them to open. The edges themselves should be tightly folded several times to close up.
- Bake for 15–25 minutes.
- Eat right out of the foil or empty onto plate.