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Wood Fired Clams

Makes 4 servings


700°F - 750°F

cook time

4-6 minutes


2 oz (1/2 stick) salted butter
2 TBSP olive oil
2 cloves minced garlic
1 TBSP minced shallot
juice from 1/2 lemon
1/2 c white wine
1 lb Manila clams
2 TBSPs minced parsley
Salt to taste


Cast-iron pan


Light your Cru oven - build a fire, let it heat up.

When your Cru wood fired oven reaches an ambient temperature of 700°F, push hot embers back and make room for the cast iron or oven safe skillet.

Preheat skillet in the Cru oven for 10 minutes. Once preheated, take skillet out of the Cru then add butter and oil. Quickly add the shallots and garlic, lemon juice, and wine. Then add the clams and place skillet back into the oven. Cook until clam are done and have opened up. 

Take skillet out of the Cru, season with salt and herbs.

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