Clam Kebabs Recipe
Ingredients
24 large clams, scrubbed
1 tsp (5 ml.) lemon juice
1 tbsp (15 ml) teriyaki sauce
1 cup (250 ml) seasoned flour
2 beaten eggs
1 1/2 cups (375 ml) crushed Corn Flakes
Melted garlic butter
Pepper
Directions
Preheat oven to 450°F (240°C).
Spread clams in one layer in large roasting pan.
Place in oven for 4 to 5 minutes or until shells open.
Shuck and discard shells.
Place clams in bowl with lemon juice and teriyaki sauce; mix well and season with pepper.
Dredge clams in flour, dip in eggs and coat with corn flakes.
Put on skewers with skewer going through each clam twice.
Set all on ovenproof platter.
Change oven setting to broil.
Baste skewers with garlic butter, leave oven door ajar, and broil 6 minutes 6 in (15 cm) from top element.
Turn skewers over once and baste again if necessary.
Spread clams in one layer in large roasting pan.
Place in oven for 4 to 5 minutes or until shells open.
Shuck and discard shells.
Place clams in bowl with lemon juice and teriyaki sauce; mix well and season with pepper.
Dredge clams in flour, dip in eggs and coat with corn flakes.
Put on skewers with skewer going through each clam twice.
Set all on ovenproof platter.
Change oven setting to broil.
Baste skewers with garlic butter, leave oven door ajar, and broil 6 minutes 6 in (15 cm) from top element.
Turn skewers over once and baste again if necessary.
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