Pale ale oven-roasted clams from Kathy Casey's Northwest Table: Oregon, Washington, British Columbia, Southern Alaska by Kathy Casey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on November 09, 2024

    We liked these, but prefer a white wine based broth. I really liked the cooking method and will use it for other broths. The clams in a cast iron skillet in a 500 degree oven cooked perfectly. I think this method provides really even cooking, so non of the clams get tough or overdone.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.