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Super Heady Baked Clams

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Serves 2 | Prep Time 15 | Cook Time 5

Why I Love This Recipe

This is a take on the baked mussels I get at our favorite sushi restaurant. The sauce would good on mussels, oysters, clams or even spread over a fish fillet and baked in the oven. I've also used it as a dip for fried shrimp and been a little cross eyed and just eaten it with a spoon. Hope you guys try it and enjoy

Submitted by: "Marty Price"

Ingredients You'll Need

1 doz. clams, cleaned
1/2 cup mayonnaise
1 t. sriracha hot sauce
1 t. Soy sauce
1 T. Lemon juice
1/4 cup scallions(the green part)
1 cup water for steaming(white wine or sake works for this too)


Make sure your clams are nice and clean ;) then set your oven to broil.

Toss the clams into a tall sided pan with the steaming liquid, slap on the lid and turn it up to medium. Once those little guys start to pop open pull them from the pan and let them cool, and don't forget that step, they'll burn you. Save a little bit of the liquid in the pan in case you need to thin out the sauce.

Open up the clams and toss the empty half of the shell( or mail it to one of us). Detach the meat from the shell and put it back in, placing them on a baking sheet. If the clams are big you can cut them before putting them back in the shell.

Mix the mayonnaise, sriracha, soy sauce and lemon juice together in a bowl, if it seems too thick to pour mix in some of the steaming liquid until it's thin enough.

Spoon the sauce into the shells filling them almost all the way.

Top with the scallions and set the pan 4-5 inches from the broiler. Let them cook until the sauce is bubbly and starts to brown a little.

Then eat them slimy little boogers, mmmm-mmmmm!

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