![]() Cover with smaller half of muffin.ġ/2 teaspoon minced fresh tarragon (or 1/4 teaspoon dried) Top with tomato slice and a dollop of the remoulade. Place one patty on the larger half of each muffin. Fry on both sides until a nice golden brown. While pan is heating, remove clam mixture from refrigerator. Refrigerate 1 hour and up to 4 hours to firm the mixture. If mixture seems too wet, add more breadcrumbs a teaspoon at a time. Add garlic and onion powders, and stir in egg white and most of the breadcrumbs. Pulse a few times to create small chunks. Remove clam paste to a medium bowl and place second can of clams in processor. ![]() ![]() Place 1 can of clams in bowl of food processor and pulse several times until the mixture is nearly a paste. Pinch each salt and freshly ground black pepperġ medium tomato, sliced into 1/4" thick slices 2 cans Chicken of the Sea chopped clams, drained, juice reserved ![]()
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