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Before you jump to Raw Clams on the Halfshell recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone’s active participation. This must happen soon and living in methods more friendly to the environment should become an objective for every individual family. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.
Refrigerators and freezers use a lot of electricity, particularly if they are not running as economically as they should. You can save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.
The kitchen alone offers you many small ways by which energy and money can be saved. Efficient living is something we can all do, without difficulty. Largely, all it requires is a little common sense.
We hope you got insight from reading it, now let’s go back to raw clams on the halfshell recipe. You can have raw clams on the halfshell using 4 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Raw Clams on the Halfshell:
- You need 2 dozen fresh live clams (little neck or cherrystone are best to eat raw)
- Take 1 lemon
- Prepare 1 tobasco sauce
- Take 1 cocktail sauce
Steps to make Raw Clams on the Halfshell:
- Keep clams on ice (easier to open them & best served chilled) open with a clam knife & best to hold the clam with a dishtowel as to not slice open your hand. Press knife at the seam of the hinge & press hard, when knife slides in run it through the clam to open it. Open sideways as to not lose the juice. Discard the top shell & run knife under the clam to release from bottom shell.
- Put a leaf of lettuce on the bottom of the dish & fill with ice. Place half a dozen clams on top of the ice. Serve with a wedge of lemon, tobasco sauce & cocktail sauce.
- Squeeze lemon juice over the clams. Add a couple of drops of tobasco sauce & small teaspoon of cocktail sauce & suck them right out of the shell.
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