Name: Baked Clams with Scallions and Cucumber
Yield: 6
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

Baked Clams with Scallions and Cucumber

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Bravo XL Oven

Servings

6 servings

Author

NuWave

Image of Baked Clams with Scallions and Cucumber

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

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.
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.
The clams will start to open around 3 minutes and cook 10 minutes total. As they open, remove to a platter.
Squeeze the juice from the lemons over them and scatter the cucumber and pine nuts all around.
Try to get the mixture inside the clam shells as well. Serve immediately.

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Baked Clams with Scallions and Cucumber

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