Lemon seasoned
seafood
The Mixed Stew crew has already featured chicken and shrimp
kelaguen. Now, we offer up clam
kelaguen. This dish can be made using
fresh clams or canned clams in a pinch.
Here’s the recipe:
What you will need:
1 medium-sized glass bowl
1 metal spoon
1- 1 ½ lbs fresh clams, shelled and cleaned
OR
2 (10 oz) cans baby clams in water, drained
1/3 cup green onion, chopped
2 -3 hot chili pepper, minced
Juice of 2 – 3 freshly squeezed lemons
Salt and pepper to taste
Preparation and
Directions:
Combine all ingredients in glass bowl. Mix well.
Chill in fridge for 3 hour or overnight.
Serve cold.
No comments:
Post a Comment