Sublime Baked Manila Clams with Garlic Butter

1. 1

   Microwave a pack of Manila clams for 2 minutes at 600 W and they will open up.

2. 2

   Remove the half shells without the meat on it, and arrange the clams on a heatproof plate.

3. 3

   Put a cube of butter on each.

4. 4

   (Refer tofor a method of storing butter).

5. 5

   Top with garlic and parsley.

6. 6

   Bake in an oven or oven for 11 minutes (the clams are cooked already so they're done when the garlic is cooked.)

7. 7

   This is off topic, but after washing parsley, take the leaves off the stems carefully.

8. 8

   Pat dry with paper towels.

9. 9

   Put the leaves in a plastic bag and freeze.

10. 10

    Just squeeze the bag and leaves will crumble up finely.

11. 11

    If you freeze parsley this way, you can have it ready to go without using a knife.

12. 12

    Garlic is one of the top cancer-preventing foods.

13. 13

    We use garlic in lots in cooking.

14. 14

    Try mixing the butter with garlic and parsley to make escargot butter and have it ready to go.

15. 15

    It's very handy.

* Per serving · 4 servings · Values may vary.

No additional tips available.