I’m calling these Canadian Clams. I don’t know why I’m calling them this…but I fuckin’ am. It was real simple to make and delicious as all fucks.
I had some French Onion soup that had been stewing for about 2 days in the crocker. I took that. Dumped it over two pounds of steamed little necks, dropped some pork sprinkles on that bitch, hit it with a little hot sauce, parsley, and went in for the fuckin’ kill.