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Before you jump to Drunken Clams recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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When you go grocery shopping, be sensible about it. When you make wise choices at the grocery store, your meals will get much healthier automatically. Think about it: you aren’t going to want to deal with a hectic store or a long drive through line at the end of the day. You want to go home and make a little something from your kitchen. Fill your cabinets with nutritious foods. This makes it easy to have a good meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.
There are lots of things you can do to become healthy. Extensive gym visits and narrowly defined diets are not always the solution. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Make sensible choices every day is a great start. Getting as much physical exercise as possible is another factor. Remember: being healthful isn’t just about losing weight. You really want your body to be strong too.
We hope you got insight from reading it, now let’s go back to drunken clams recipe. You can have drunken clams using 10 ingredients and 2 steps. Here is how you achieve that.
The ingredients needed to cook Drunken Clams:
- Take 2 dozen Little neck clams, cleaned and rinsed
- Get 3/4 cup Water
- Prepare 3/4 cup Yuengling Traditional Lager
- Provide 6 clove Garlic, minced
- Get 2 tbsp butter
- You need 2 tbsp extra virgin olive oil
- Provide 2 tbsp fresh parsley, chopped
- Take 3/4 tsp crushed red pepper flakes
- You need 2 tsp oregano
- Use 1 juice of 1 lemon
Instructions to make Drunken Clams:
- Set aside the parsley and lemon juice, and place the remaining ingredients in a large covered pot. Bring the liquid to a boil, and remove clams to a separate bowl as they open. Discard any clams that fail to open after 10 minutes.
- Stir the parsley and lemon juice into the liquid, and add the clams back to the pot. Remove the pot from heat and mix gently, coating all of the clams in broth. Serve with crusty Italian bread.
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