CookEat Recipe
Eggs with Clams in Cream
Twelve cocotte eggs over chopped little-neck clams and cream.
Method
Steps
Step 1
Boil eighteen inspected opened little-neck clams in half-pint water three minutes; drain, remove any sand and chop meat. Verify shellfish74°C.
Step 2
Boil chopped clams five minutes in 1.5gills cream with spices and butter; divide evenly among SIX dishes. Add TWO eggs to each with SEPARATE seasonings; oven five-minute guide to safe egg endpoint, serve hot.
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