Mark Bittman a recipe for "Carb-Free Clams, With a Fried-Spicy Crunch". The dish is the epitome of easy-to-make. The clams are steamed for a few minutes with water and butter, which is pretty standard. The trick is the topping. That's where the "fried-spicy" part comes in. I'm very proud of the recipe. I hope you'll take a look on Mark's web site Bitten. As always, the clams are from Carlsbad Aquafarms, a regular vendor now at the Wednesday Santa Monica Farmers' Market.
Friday, April 4, 2008
A Promise is a Promise, but...
When I promised my wife I wouldn't talk about shellfish anymore, I'd forgotten that I'd given
Mark Bittman a recipe for "Carb-Free Clams, With a Fried-Spicy Crunch". The dish is the epitome of easy-to-make. The clams are steamed for a few minutes with water and butter, which is pretty standard. The trick is the topping. That's where the "fried-spicy" part comes in. I'm very proud of the recipe. I hope you'll take a look on Mark's web site Bitten. As always, the clams are from Carlsbad Aquafarms, a regular vendor now at the Wednesday Santa Monica Farmers' Market.
Mark Bittman a recipe for "Carb-Free Clams, With a Fried-Spicy Crunch". The dish is the epitome of easy-to-make. The clams are steamed for a few minutes with water and butter, which is pretty standard. The trick is the topping. That's where the "fried-spicy" part comes in. I'm very proud of the recipe. I hope you'll take a look on Mark's web site Bitten. As always, the clams are from Carlsbad Aquafarms, a regular vendor now at the Wednesday Santa Monica Farmers' Market.
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