Grilled Garlicky Breaded Hamaguri Clams

1. 1

   Wash the hamaguri clams and rub together to remove the sand.

2. 2

   Line them up flatly in a pot and pour in the white wine.

3. 3

   Cover with a lid and turn on the heat.

4. 4

   Once the shells have opened, remove them from the pot.

5. 5

   If the meat has come apart from the shells, place the shells on a paper towel and use scissor to cut apart.

6. 6

   Don't throw away the steamed juices, set it aside.

7. 7

   Add butter to the steamed juices and warm it up.

8. 8

   Once the butter has melted, add the parsley and the panko and mix together.

9. 9

   Stuff the hamaguri shells with the mixture and bake on the grill or in the toaster oven until golden brown.

10. 10

    If you want to stabilize the shells on the dish, place them on wakame seaweed or salt when serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.