Somebunny
Executive Chef
pacanis said:ooh, appetizers! Thanks for reminding me I have clams for appys, Rock. I had completely forgotten about them.
I just turned the oven off on this baby. Prior to that it came up to room temp (53F after sitting out all day anyway) and was slathered with butter, pepper and provencal herbs, then a generous layer of salt applied, then tossed in the oven at 500F for 18 minutes. The twice baked are in the fridge waiting their cue and I've got about an hour to do nothing but wait, and steam some clams and drink some beer
PAC, when you say "generous layer of salt" do mean you are salting the meat or encasing in salt? I cook prime rib encased so was just wondering about your method?