Seafood · Members
Baked Cantonese Clam
Baked Cantonese Clam that leans on good technique over long lists.
Prep 30 min · Cook 85 min ·
857 reviews
Method
- Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
- Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
- Add the clam and let it baked, undisturbed, so it takes on real color before you stir.
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