Page 57 - Whats The Vibe By Chef Bruja

Prep Time: 10 minutes Ga lic Lemo

Co king Time: 15 - 25 minutes

But e Clams

Se ving Size: 2 - 3

Inst uctio s Ing edients

• First, throw away any clams opened because those are not good to cook, even if they are a little open. • 1 dozen large-sized Clams.

• Clean and scrub your Clamshells with vinegar and cold water, do this 2-3 times to get rid of all the dirt. • 4 tbsp butter.

• Grab your large pot or pan at least 12 inches wide if you are cooking all 12 clams because you want them to have
• 1 cup Moscato Barefoot.
room to open up. Just cook half of the Clams than the other half after the same way. If you only have smaller pans/
• 5-6 minced garlic cloves. ( 2 tbsp or 3/4 cup )
pots, that's okay.

• Put your pot on medium-high and add 4 tbsp of butter. • 3/4 cup diced red onions. ( optional )

• Let that melt, then add your minced 2 tbsp minced garlic cloves, let that roast for 3 minutes, add your 1 tbsp or cube • One large squeezed lemon or two small.

chicken bouillon, 1 tbsp garlic powder, and 1 tsp pepper. • 1 tbsp garlic powder.

• Add your 1 cup of Moscato. Let that come to a bubble, and add your clams.
• 1 tbsp pepper.
• Some clams may open sooner than the others; that's okay, give them some time. This can take any- where between 10

• 1 Better Than Bouillon Chicken or chicken bouillon
- 25 minutes, so be patient. Once 25 minutes are up, and if one or some don't open, that means it's no good, so throw it

away.

• Once they're open, squeeze your fresh lemon juice over them, you can even top with red pepper flakes if you like a

slight smokey flavor.

• Plate your clams first without the sauce because it will get messy trying to do both simultaneously. Set them up as Ga lic Bread

you see in the photo so the sauce can go inside the clams and pour the sauce over them. At this point, I like to top it off

with a tsp of pepper all over and chopped parsley and enjoy! • 1/2 loaf of baguette bread or French bread.

• 4 tbsp of unsalted butter. Preferably Irish butter.

• Two whole garlic cloves.
Ga lic Bread • One sheet of aluminum foil.

• 1 tbsp olive oil.

• Preheat your oven to 400.
• 1 tbsp garlic powder.
• Grab your cutting board and cut the head off the garlic cloves.
• 1 tsp salt.
• Chop up 3/4 cup parsley, and shred 3/4 cup parmesan.

• Get a sheet of aluminum foil enough to close the cloves. Add your garlic cloves with the head cut off facing you, • 1 tsp pepper.

add 1 tsp salt, 1 tsp pepper, and 1 tbsp olive oil to your garlic, and close. Once your oven is done preheating, • 3/4 cup fresh chopped parsley.

add to roast for 35 - 40 minutes. Your garlic is fully roasted when it creates a brown crust around the top.
• 3/4 cup parmesan cheese.

• If you have baguette bread, you want to cut the head off, then slice your bread at an angle about 1 - 2 inches

thick. Slice in half vertically and horizontally down the middle to open it up if you have French bread.

• Grab your cookie sheet or baking pan, add your bread slices or 1/2 of bread to your pan.

• Get your mixing bowl and add 4 tbsp of butter. There is no need to melt the butter unless your butter is super

frozen; only put it in the microwave for 5 seconds. This is a spread, so you don't want the butter completely

melted, just enough to mash through.

• Add your roasted garlic cloves, you're going to squeeze from the bottom of the cloves, and you should see all

57 of 152