Baked Clams with Scallions and Cucumber

Author

Nuwave

Servings

6

Category

Main Dishes

Ingredients

• 3 T extra-virgin olive oil
• 3 large cloves garlic (minced)
• 1 t ground dried gingerto taste sea salt
• 3 T pine nuts (lightly crushed with the flat side of a knife)
• 1 large cucumber (½- inch Dice)
• 1 t chili flakes
• 2 t granulated sugar
• 1 T red wine vinegar
• 1 large bunch scallions (sliced thin green and white parts both)
• 3 doz littleneck clams (thoroughly washed)
• ¼ c white wine
• Juice from 2 lemons

Directions

1. In a non-stick pan on stove heat on medium heat. 1 T of the olive oil When it gets hot, add the garlic and ginger. season salt cook until golden brown place into a bowl. Add pine nuts, olive oil, cucumbers, chili flakes, sugar, vinegar, and scallions toss all together.
2. Preheat Bravo bake 350°F, Scatter the clams on the enamel roasting pan in a single layer pour over the clams. Place into Bravo shelf position bake at 350°F.
3. The clams will start to open around 3 minutes and cook 10 minutes total. As they open, remove to a platter.
4. Squeeze the juice from the lemons over them and scatter the cucumber and pine nuts all around.
5. Try to get the mixture inside the clam shells as well. Serve immediately.