Sour Cherry 'Clams

Sour Cherry 'Clams could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. For $2.58 per serving, you get a side dish that serves 6. One serving contains 613 calories, 9g of protein, and 30g of fat. If you have sugar, vanilla, egg, and a few other ingredients on hand, you can make it. This recipe is liked by 26 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is pretty good. If you like this recipe, take a look at these similar recipes: Sour Cream Cherry Coffee cake – you can make this cherry coffeecake in your own kitchen, and best of all it is easy, Spaghetti with Clams and Slow-Roasted Cherry Tomatoes, and Almejas con Tomates (Clams with Cherry Tomatoes).

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 In a medium size saucepan combine cherries, 1/2 cup of sugar, vanilla, cinnamon, ginger, cornstarch, and lemon juice. Bring to boil then reduce to a simmer, stirring constantly until mixture thickens. Once mixture has thickened remove from heat and set aside to cool completely. 2 Preheat the oven to 350°F. Prep the puff pastry sheets on a slightly floured surface, rolling them out to 1/4 of an inch thick. Using a three-inch cookie cutter or a drinking glass with a 3 inch diameter, cut out 18 rounds from the puff pastry. Lay out the rounds on two baking sheets prepared with parchment paper. 3 Brush rounds with lightly beaten egg. Stretch the edges slightly of half the clam so they create a slight pocket for the filling. 4 Fill the pocket side with one half tablespoon to a tablespoon of cherry filling and fold the other side over. Brush tops with egg wash and sprinkle with reserved sugar. 5 Bake for 8-10 minutes or until golden brown. Cool on a wire rack. Any remaining dough scraps can be re-rolled to make additional rounds (though they may not have as much puff and rise as the first batch)

 

Step by step:

1. In a medium size saucepan combine cherries, 1/2 cup of sugar, vanilla, cinnamon, ginger, cornstarch, and lemon juice. Bring to boil then reduce to a simmer, stirring constantly until mixture thickens. Once mixture has thickened remove from heat and set aside to cool completely.

2. Preheat the oven to 350°F. Prep the puff pastry sheets on a slightly floured surface, rolling them out to 1/4 of an inch thick. Using a three-inch cookie cutter or a drinking glass with a 3 inch diameter, cut out 18 rounds from the puff pastry. Lay out the rounds on two baking sheets prepared with parchment paper.

3. Brush rounds with lightly beaten egg. Stretch the edges slightly of half the clam so they create a slight pocket for the filling.

4. Fill the pocket side with one half tablespoon to a tablespoon of cherry filling and fold the other side over.

5. Brush tops with egg wash and sprinkle with reserved sugar.

6. Bake for 8-10 minutes or until golden brown. Cool on a wire rack. Any remaining dough scraps can be re-rolled to make additional rounds (though they may not have as much puff and rise as the first batch)

Nutrition Information:

covered percent of daily need