Ginger Clams

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Surprisingly filling, this simple recipe makes a great breakfast when paired with milk and/or a breakfast protein (eggs, ham, bacon...). Also great as a snack, and, as an added bonus, are easy to eat on the go without making a mess

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  • Average
  • 15 mins
  • 10 mins
  • 1 mins
  • Average budget

Ingredients

  • Biscuit/dinner roll dough
  • Dried apricots
  • Whole almonds
  • Candied ginger (NOT powdered or fresh!)
  • *Optional* Egg white

Preparation

Step 1

Preheat oven to 375 F

Step 2

Roll out the dough and cut into biscuit-sized circles (about 3 per person/serving)

Step 3

Place an almond or two inside each dried apricot and then place one dried apricot on top of each circle of dough

Step 4

Sprinkle candied ginger (approx. 1 tsp) on each circle, then fold in half

Step 5

Pinch the edges tightly to seal each clam

Step 6

*Optional* Brush a small amount of egg white along the sealed edge of each clam (helps keep them shut)

Step 7

Bake until the dough is cooked (about 10-15 min). The top and/or bottom should be a golden-brown

Step 8

Enjoy!

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BE CAREFUL! The insides will be VERY hot for the first few minutes after they've been removed from the oven
To seal the clams: pinch about every other finger width, then go back and pinch the skipped areas so that it forms a wavy, clamshell-like shape. With the side of your finger against the closed part, pinch and rub the dough between your fingers until the two halves join together. Or, if you don't feel confident about that method, you can always just use egg white. If clam does open slightly in the oven, it's not a real big deal anyway

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