Shrimp And Littleneck Clams With Wild Rice Waffles Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 teaspoons coriander seeds, ground

2 cups cooked wild rice

1 cup milk

3 tablespoons ancho chile powder

1/2 cup brown sugar

3 tablespoons finely chopped cilantro

2 tablespoons olive oil

2 large eggs

1 1/4 cups all-purpose flour

1 Spanish onion, finely chopped

Heat the brown sugar and honey in small saucepan over medium-high heat until sugar has melted and is bubbling. Add the mango and cook over medium-low heat until the mango is soft and caramelized. Place in a food processor and process until smooth, remove

Ladle the sauce into a bowl. Place 3 shrimp and 4 clams in each bowl. Top with 2 waffle quarters and a dollop of the candied mango butter. Sprinkle with chopped cilantro.

1/4 teaspoon baking soda

2 teaspoons turmeric

2 teaspoons ground black pepper

2 tablespoons honey

1 large ripe mango, peeled, pitted and coarsely chopped

1 teaspoon cayenne pepper

2 sticks unsalted butter, slightly softened

Yield: 4 servings

2 teaspoons cumin seeds, ground

1 teaspoon ground cardamom

Combine all ingredients in a small bowl.

2 teaspoons baking powder

2 garlic cloves, finely chopped

1/4 cup buttermilk

2 teaspoons fennel seeds, ground

1 teaspoon cloves

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