Source: U.S. Department of Defence
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Baked Breaded Clam Strips
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 026 00
BAKED BREADED CLAM STRIPS
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
285 cal
27 g
12 g
14 g
13 mg
623 mg
36 mg
Ingredient
Weight
Measure
Issue
CLAM STRIPS,BREADED,FROZEN
25 lbs
Method
1 Place 3 pounds 2 ounces clam strips on sheet pans.
2 Using a convection oven, bake 8 to 10 minutes at 375 F. or until golden brown on high fan, open vent. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds.
Notes
1 In Step 2, DO NOT over cook or over brown; clams will be tough and rubbery.
2 Prepare clams in small batches. Clams tend to become soggy if held for an extended period.
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| Yield: 100 | Portion: 3 Ounces |
| Calories: | 285 cal |
| Carbohydrates: | 27 g |
| Protein: | 12 g |
| Fat: | 14 g |
| Cholesterol: | 13 mg |
| Sodium: | 623 mg |
| Calcium: | 36 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CLAM STRIPS,BREADED,FROZEN | 25 lbs |
| Method: | |
|
1 Place 3 pounds 2 ounces clam strips on sheet pans. 2 Using a convection oven, bake 8 to 10 minutes at 375 F. or until golden brown on high fan, open vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Notes 1 In Step 2, DO NOT over cook or over brown; clams will be tough and rubbery. 2 Prepare clams in small batches. Clams tend to become soggy if held for an extended period. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence