Cornbread and Clam Scallop<\/p>\n
<\/p>\n
1 5-oz (142-g) tin baby clams, drained<\/p>\n
3 green onions, sliced<\/p>\n
1 T. butter, melted<\/p>\n
\u00bc cup (60 mL) chopped cilantro<\/p>\n
1 cup (250 mL) cornbread crumbs<\/p>\n
\u00be cup (180 mL) heavy cream<\/p>\n
\u00bd cup (125 mL) grated Cheddar cheese<\/p>\n
freshly ground black pepper, to taste<\/p>\n
<\/p>\n
Preheat oven to 350\u02daF (180\u02daC). Butter a medium casserole dish and set aside. In a small bowl, place clams, green onions, melted butter, cilantro, and cornbread crumbs. Toss to combine and place in casserole. Pour cream over mixture evenly. Top with grated cheese and pepper.\u00a0 Bake for 15\u2013 20. minutes, until lightly browned and bubbly.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cornbread and Clam Scallop 1 5-oz (142-g) tin baby clams, drained 3 green onions, sliced 1 T. butter, melted \u00bc cup (60 mL) chopped cilantro 1 cup (250 mL) cornbread crumbs \u00be cup (180 mL) heavy cream \u00bd cup (125 mL) grated Cheddar cheese freshly ground black pepper, to taste Preheat oven to 350\u02daF (180\u02daC). Butter a medium casserole dish and set aside. In a small bowl, place clams, green onions, melted butter, cilantro, and cornbread crumbs. Toss…<\/p>\n