The following recipe will keep for 2 days refrigerated or 1 month when kept frozen.
6 1/2 ounce can chopped clams
2 ounce can anchovies
2 tablespoons brewer's yeast
1 tablespoon fish sauce
2 tablespoons chopped fresh parsley ( or 2 teaspoons parsley flakes)
1/2 cup cooked brown rice
Using a blender or food processor, combine clams, anchovies, fish sauce and brewer's yeast
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