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If you don't like clams, you can substitute additional crabmeat or baby shrimp for the clams.
If you don't want to use white wine, you can substitute chicken or vegetable broth.
Try using fresh chopped parsley instead of dried parsley.
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| Parisian Neptune Sandwiches |
Ingredients
(4 servings - 300 calories per serving)
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| 4 slices |
French bread |
| 1 can (6 oz) |
minced clams with juice |
| 1/2 cup |
half-and-half |
| 2 tsp |
cornstarch |
| 2 tsp |
Dijon mustard |
| 1/2 cup |
dry white wine |
| 1/2 lb |
canned baby shrimp, rinsed and drained |
| 1/2 lb |
crabmeat or imitation crabmeat |
| 1/4 tsp |
black pepper |
| 1 tbsp |
parsley (chopped) |
| 2 tbsp |
Parmesan cheese (grated) |
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- Heat oven to broil (550 degrees).
- Drain clams and reserve juice in small bowl.
- In a heavy skillet, combine clam juice, half-and-half, and cornstarch.
- Heat over medium-low heat stirring constantly until just boiling and sauce thickens.
- Add mustard and wine.
- Stir well.
- Toast the bread lightly.
- Add clams, shrimp, and crabmeat to skillet mixture.
- Heat, but do not cook. If you overdo, the clams and shrimp will become rubbery.
- Sprinkle in pepper.
- Add parsley.
- Arrange bread slices on baking tray lightly sprayed with non-stick cooking spray.
- Top each slice with 1/4 of seafood mixture.
- Sprinkle with cheese.
- Broil for 5 minutes or until cheese melts.
- Serve while hot.
- Garnish with fresh dill sprigs, if desired.
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