Coquille St-Jacques a la FC
Posted: Mon Jun 24, 2013 7:42 pmCoquille St-Jacques is just a fancy name for seafood baked and served in a shell. Heres how I do it, real simple.
I use fresh bar clams, but you could use any seafood really. Clams, scallops, shrimp, lobster, crab, whatever. Shuck and clean the clams.
Arrange shells on a cookie sheet, try to keep them somewhat level so you don't lose all the juices.
Chop up clams and stuff into shells.
I usually use salt and fresh cracked pepper, but this time I used cajun seasoning (thanks Reb, its great
). Top each shell with 4 coarsely crushed crackers and a pat of garlic butter
Pop in the oven at 350° until the crackers turn golden brown. Tell everyone else they taste like shit and eat them all.
I use fresh bar clams, but you could use any seafood really. Clams, scallops, shrimp, lobster, crab, whatever. Shuck and clean the clams.
Arrange shells on a cookie sheet, try to keep them somewhat level so you don't lose all the juices.
Chop up clams and stuff into shells.
I usually use salt and fresh cracked pepper, but this time I used cajun seasoning (thanks Reb, its great
). Top each shell with 4 coarsely crushed crackers and a pat of garlic butterPop in the oven at 350° until the crackers turn golden brown. Tell everyone else they taste like shit and eat them all.
