Venetian Curried Clams
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Water1 cup
Curry Powder4 tbsps
Unsalted Butter1 tsp
Red Pepper Flake (dried)1 cup
White Wine (dry)1 cup
Heavy Cream4 large
Crostini (or 8 small)Directions:
1
Preheat oven to 500 degrees
2
Heat a large oven-proof skillet over high heat
3
Add the clams, onions, curry powder, and butter
4
Toss until the onions start to brown
5
Top the clams with all the remaining ingredients except the heavy cream, scallions and crostini
6
Bring to a boil, transfer to the oven and roast for 9 minutes, turn the clams and roast for about 9 to 10 minutes longer, until they pop open
7
Layer crostini on platter
8
Transfer the clams and most of the solids on bread
9
On the stovetop, over a medium high flame, add the cream to the liquid left in the skillet
10
Stir constantly until the cream is completely incorporated
11
Pour liquid over clams, top with scallions and serve immediately