Update 1: Please list the orders.

Method for making roasted clams

Tools: oven and baking tray.

Raw materials:

1. The number of live clams (bought in the supermarket) is unlimited.

2. Barbecue sauce (also bought in the supermarket, but I bought it from Korea, and I always bought it from China) 1 bottle.

Specific methods:

1. Wash the clams' shells with water and let them spit out sand.

2. Put the clams neatly in the baking tray (at this time, the clams shut up because of fear).

3. Bake for 8 minutes. (After 8 minutes, open your mouth. Because it is ripe, a small mouth can help pry it open. If you don't talk, you can help pry it open. It means dead and can't be eaten)

4. Take the clams out of the oven and spread barbecue sauce on each piece of meat.

5. Bake the clams with barbecue sauce in the oven for 2-3 minutes.

accomplish

How to eat: I won't say this, but I want to emphasize that the food just came out of the pot may be a little hot, so it should be safe at present.

Note: If the time is right, the grilled clams should have a little soup, which is the best. It's too long, dry, and it tastes bad. Too short, unfamiliar, easy to stomach upset.

Image reference: us.f6.yahoofs/blog/hl7bvgkbbrvtx3x3leypikm8guq-_10/blog/20090221043711807? ib _ _ _ _ _ Dp2o0Kxi3

In addition, I also want to provide a seafood recipe: white clam stewed in white wine is more delicious than yours. Although it is not baked, it is delicious. You can try it next time.

Braised clam with white wine

Photo reference: Coocook/attachments/2008/03/3 _ 200803010722301

Materials:

Photo reference: Coocook/Attachments/2008/03/3 _ 200803010722302

material

White clam 200g

20g onion (diced)

Garlic 10g (flat)

5 grams of coriander (chopped)

A moderate amount of wine

Appropriate chicken soup

Cooking method

Photo reference: Coocook/attachments/2008/03/3 _ 200803010722303.

1. Boil water in a pot, add white clams, and if there are more than three white clams, you can pick them up.

Photo reference: Coocook/attachments/2008/03/3 _ 200803010722304.

2. Stir-fry garlic and onion in a pot, add chicken soup and white wine when fragrant, and cook for three minutes.

3. Add the white clams and stir-fry until most of the white clams are open, then turn off the heat and add the coriander and mix well.

4. Put the white clam with a little soup on the plate and sprinkle some dried coriander beside the plate.

Image reference: l.yimg/f/iugc/rte/ * * * iley _ 4

, reference: (1) bbs.chinaunix/viewthread? TID = 962865 (2) Coocook/index/action _ viewnews _ itemid _ 43138, roasted clams, as long as they are put on the barbecue oven, they can be eaten immediately after being uncovered. They are fresh! Or put less juice and cook for more than a minute before eating!

Fruit juice: fresh lemon juice+less garlic and less salt. ,