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The ingredients needed to cook Grilled Garlicky Breaded Hamaguri Clams:
- Use 300 grams of Hamaguri Clams (washed).
- Get 1/2 clove of Garlic (minced).
- Provide 3 tbsp of Panko.
- Take 10 grams of Butter.
- Use 50 ml of White wine (or cooking sake).
- Take 1 dash of Parsley (minced).
- Take 1 of Wakame or salt (optional).
Instructions to make Grilled Garlicky Breaded Hamaguri Clams:
- Wash the hamaguri clams and rub together to remove the sand. Line them up flatly in a pot and pour in the white wine. Cover with a lid and turn on the heat..
- Once the shells have opened, remove them from the pot. If the meat has come apart from the shells, place the shells on a paper towel and use scissor to cut apart. Don't throw away the steamed juices, set it aside..
- Add butter to the steamed juices and warm it up. Once the butter has melted, add the parsley and the panko and mix together..
- Stuff the hamaguri shells with the mixture and bake on the grill or in the toaster oven until golden brown..
- If you want to stabilize the shells on the dish, place them on wakame seaweed or salt when serving..
Grilled Clams in Foil Clams are tender and juicy, and taste sweetly briny. They're easy to cook by steaming on the grill in foil packets, and are delicious eaten in or out of the shell. The clams can be steamed, baked, broiled in their shell. The meat can be breaded and deep-fried or eaten raw in ceviche. They are two types of razor clams: Pacific razor clam and Atlantic razor clam.
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