慢炖锅新英格兰蛤蜊蘸酱

慢炖锅新英格兰蛤蜊蘸酱

Ingredients

  • 3罐(6.5盎司/180毫升/每罐)切碎的蛤蜊,沥干
  • 3包(8盎司/230克)奶油干酪,软化
  • 1/2杯(118毫升)切片的绿洋葱
  • 1/3杯(79毫升)切碎的熟培根
  • 1/4杯(60毫升)啤酒
  • 1汤匙(15毫升)伍斯特辣酱油
浇料:
  • 1/2杯(118毫升)牡蛎苏打饼干,压碎
  • 1汤匙(15毫升)黄油,融化
  • 1汤匙(15毫升)切片的青葱

Directions

  1. 将蛤蚌、奶油干酪、青葱、培根、啤酒和伍斯特辣酱油放入慢炖锅内胆中。搅拌至混合。
  2. 在一个小碗里,搅拌压碎的牡蛎苏打饼干,黄油和一汤匙的青葱。倒入铺在蛤蜊混合料上。
  3. 盖上盖子,并以高档慢炖1小时,或以低档慢炖2小时或直到热透。
  4. 同薯条或饼干一起食用。

RECIPE TAGS

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