By Al Milukas By Al Milukas By Al Milukas ByofAl Milukas Notes from the Cooker, Traveler, Master Gardener and Serious Sipper Creative Cocktails
Notes Notes from from the the Cooker, Cooker, Traveler, Traveler, Master Master Gardener Gardener and and Serious Serious Sipper Sipper of of Creative Creative Cocktails Cocktails Al enjoys discovering great food, creative cocktails, and the people who make them. Notes from the Cooker, Master Gardener and Serious Sipper of Creative Cocktails Alenjoys enjoys discovering great Traveler, cocktails, and people who make them. Al discovering great food, creative creative cocktails, andthe the people who make them.
Listen to him on the Paul & Al show, weekdays on 94HJY. For more blogs delivered to your e-mail, sign up at www.livethelive.com. Listen tohim himon on the the Paul Paul Al show, weekdays on For more totoyour e-mail, sign upup at www.livethelive.com. Listen to & food, weekdays on94HJY. 94HJY. Forpeople moreblogs blogs delivered your e-mail, sign at www.livethelive.com. Al enjoys discovering great creative cocktails, and the who delivered make them. I’ve had Clams Casino in many different forms. Back when I worked in Italian restaurants in New Listen to him on the PaulI’ve &York, Alhad show, weekdays on in 94HJY. For more blogs delivered e-mail, sign in up at www.livethelive.com. Clams Casino different forms. Backtowhen I aworked Italian restaurants in New we would make a many breadcrumb mixture, press ityour onto freshly opened whole clam, and then
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I’ve had Clams Casino in many different forms. Back when I worked in Italian restaurants York, we small wouldpiece makeof a breadcrumb mixture, itinto onto a freshly opened whole and then place on before itpress went the oven.itItonto was butclam, the clam often in New York, Casino we would make atop breadcrumb mixture, agood, freshly opened I’ve hadaClams inbacon many different forms. Back when Ipress worked in Italian restaurants inwhole New place ato small piece and of bacon on top before it went into the oven. It wasclam good, butthat. the When clam often stuck the shell, many people didn’t want to gulp down a whole like was York, we would make a breadcrumb mixture, press it onto a freshly opened whole clam, and it then clam, and then place a small piece of bacon on top before it went into the oven. It was good, stuck to the shell, andmy many people didn’t want that to gulp downchop a whole clam like that. Wheninto it was time for me to make own recipe, I decided I would the clams and mix them the place a small piece ofstuck bacon before wentpeople into the oven.want It was but thea clam often butfor the clam often toon thetop shell, anditmany togood, gulp whole time me tomix, make own recipe, I decided that I woulddidn’t chop the clams anddown mix them into clam the breadcrumb somy that every bitedidn’t was the same. stuck to the shell, and many people want to gulp down a whole clam like that. When it was like that. When it was time for tothe make my own recipe, I decided that I would chop the breadcrumb mix, so that every biteme was same. time forand me to make my own recipe, I decidedmix, thatso I would chop the and same. mix them into the clams mix them into the breadcrumb that every biteclams was the breadcrumb mix, so that every bite was the same.
Ingredients: Ingredients: Ingredients: 2 tablespoons olive oil Ingredients:
Directions: Directions: Heat the olive oil in a pan over medium heat. Add the onions, and sauté them unDirections: Heat the olive oil in a pan over medium heat. Add the onions, and sauté them un-
Directions:
til they’re translucent. Add the garlic, and cook for 10 seconds. Add the wine and 2 tablespoons olive oil til they’re translucent. Add the garlic, and cook forthe 10 seconds. Add the and simmer for a oil minute. Add the bread crumbs, and stir thethe mixture until itwine becomes Heat the olive oil a pan over medium heat. Add onions, and sauté Heat the olive in in a pan over medium heat. Add onions, and sauté them uncup finely olive chopped 221/3 tablespoons simmer for a minute. Add the bread crumbs, and stir the mixture until it becomes tablespoons oliveoil oil Vidalia or oth- til thicker, like a paste. Add the parsley and oregano. Season with pepper. (There’s them until they’re translucent. Add the garlic, and cook for 10 seconds. they’re translucent. garlic, and cook for 10 seconds. Add the wine and 1/3 cup finely chopped Vidalia or other sweet onion (about a 1/2 an onion) thicker, like paste. parsley and Season pepper. (There’s Add wine andofAdd simmer forclam a crumbs, minute. Add the crumbs, and stir goingthe to beaaplenty salt the in the juiceoregano. and bacon, somixture nowith salt is needed). simmer for minute. Add the bread and stir thebread until it becomes er sweet onion (about aVidalia 1/2 anor onion) going tolike be plenty of salt in the clam juice and bacon, so no salt is needed). 1/3 finely chopped oth1/3cup cup finely chopped Vidalia or thicker, the mixture until it becomes thicker, like a paste. Add the parsley and a paste. Add the parsley and oregano. Season with pepper. (There’s 2 sweet garlic cloves, squeezed through er onion (about a 1/2 an oregano. Season of salt in the other sweet onion (about a onion) 1/2 ana going Remove pan from heat and(There’s let it cool. to bethe plenty ofwith saltthe inpepper. the clam juice andgoing bacon,tosobe noplenty salt is needed). 2garlic garlic cloves, squeezed through a clam juice bacon, noand saltletisitneeded). Remove the and pan from theso heat cool. onion) press garlic press 2 garlic cloves, squeezed through a It’s timethe to pan open the clams. youlet know howcool. to do that, open them over a sieve Remove from the the heatIfheat and it cool. Remove pan and let itto time tothe open thefrom clams. Ifthat youthe know how do open over aDiscard sieve cup dry white wine garlic press 21/3 garlic cloves, squeezed through a It’s with a bowl underneath so clam meats andthat, juices arethem captured. 1/3 cup dry white wine with a bowl underneath so that the clam meats and juices are captured. Discard any broken shells, but save Ifthe ones. garlic press It’s time totoopen thethe clams. you know howhow to dotothat, open open them over a over sieve It’s time open clams. Ifgood you know do that, them any broken shells, but save the good ones. 1/3cup cupdry unflavored bread crumbs 1/3 white wine with a bowl underneath so that the clam meats and juices are captured. Discard a sieve with a bowl underneath so that the clam meats and juices are 1/3 cup unflavored bread crumbs Bring a large pot but of any water to boil, and drop clams it, about 1/3 cup dry white wine captured. Discard butthe save theinto good ones.10 at a time, any broken shells, savebroken the goodshells, ones. large potDon’t of water to boil, and Remove drop thethe clams intowith it, about 10 at a time, for 30a seconds. let them open! clams a slotted spoon and 1 tablespoon fresh Italian parsley, Bring 1/3 cup unflavored bread crumbs for 30 seconds. Don’t let them open! Remove the clams with a slotted spoon 1finely tablespoon fresh Italian parsley, Bring a large pot of water to boil, and drop the clams into it, about 10 placeathem bowl to cool. Continue doing this ininto small batches10until alland the Bring large in pota of water to boil, and drop the clams it, about at a time, 1/3 cupchopped unflavored bread crumbs place them in a bowl to cool. Continue doing this in small batches until all the finely chopped at a time, for 30 seconds. Don’t let them open! Remove the clams with clams have been in the water. You’ll find this makes opening the clams much for 30 seconds. Don’t let them open! Remove the clams with a slotted spoon and 1 tablespoon fresh Italian parsley, clams have been inand the water. You’llinfind this this makes opening thedoing clams much aeasier. slotted spoon adoing bowl to cool. Continue in Then proceed asplace above.them them in a bowl to cool. Continue in small batches until this all the teaspoon finely choppeddried 11/2 tablespoon freshoregano Italian parsley, place small Then batches untilasallabove. the clams have been in the water. You’ll find this easier. proceed 1/2 teaspoon dried oregano clams have been in theclams water.much You’ll find this makes opening the clams much finely chopped makes opening the Then proceed above. OnceThen you’ve shucked the clams,easier. let the clam juice sit for aasbit, so that any grit easier. proceed as all above. Freshly cracked pepper 1/2 teaspoon driedblack oregano Once you’ve all the bowl. clams,Then let the clam juice sit forclam a bit,juice so that grit Freshly cracked black pepper settles to theshucked bottom of the pour offclam the clean andany addthat it to Once you’ve shucked allbowl. the clams, let the juice sit juice for aand bit, so 1/2 teaspoon dried oregano settles to the bottom of the Then pour off the clean clam add it to your bread crumb mixture. (Don’t worry if it looks soggy at this point.) Once you’ve shucked all the clams,ofletthe thebowl. clam juice sitpour for aoff bit,the so that anyclam grit any grit settles to the bottom Then clean 2 dozencracked mediumblack neckpepper clams Freshly your bread crumb mixture. (Don’t worry if it looks soggy at this point.) 2 dozen medium neck clams settles to the bottom the bread bowl. Then pour off the clean clam juice and add it to juice and add it to of your crumb mixture. Freshly cracked black pepper I like to hand chop the clam meats instead of using a food processor. (Don’t worry if it looks soggy at this point.) your bread crumb mixture. (Don’t worry if it soggy at this point.) You want lb. bacon, cut in small 21/3 dozen medium neck clamssquares to I like to hand chop the clam meats instead oflooks using a the foodclams processor. tasty clam chunks, not too big but not mush. Add to theYou the want bread 1/3 lb. bacon, cut in small squares to the clam shells 2fitdozen medium neck clams tasty clam chunks, not too big but not mush. Add the clams to the the bread I like to hand chop the clam meats instead of using a food processor. crumb mix. At this point, if the clam mix looks very soggy, simply add a little I like to hand chop the clam meats instead of using a food processor. You want fit the shells 1/3 lb. clam bacon, cut in small squares to crumb mix.chunks, At this point, ifitbig thebut clam mix looks very soggy, simply add abread little You want tasty clam chunks, not too big but notthe mush. Add the clams to more bread crumb to dry out. tasty clam not too not mush. Add clams to the the fit the shells more bread crumb to dry it out. 1/3 lb.clam bacon, cut in small squares to crumb the the bread crumb mix. At this point, if the clam mix looks very soggy, thisSeparate point, ifthetheclam clam mixhalves looksand very soggy, simply addsure a little Preheat the oven to 350 degrees. Line a large baking sheetmix. withAt shell wash them, making you simply add afoil. little morethe to dry itwash out. fit the shells Preheat theclam oven to 350 degrees. Line largeclam baking sheet with foil. Separate clam crumb shellmounding halves andthem them, making sure you more bread crumb tothe dry it bread out. don’t have any shell fragments left ina the shell. Fill them with clam mixture, slightly, and placing each don’t have shell fragments left in athe clam shell.sheet Fill with themfoil. withSeparate the clam mixture, mounding them slightly, and placing each one on theany baking sheet. Preheat the oven to 350 Line large baking clam shell halves wash them, making surewash you Preheat the oven todegrees. 350 degrees. Line a large baking sheet withthe foil. Separate theand clam shell halves and one on the baking sheet. don’t have any shell fragments lefthave in the clam shell. Fill themleft with mounding them and placing each them, making sure you don’t any shell fragments inthe theclam clammixture, shell. Fill them with theslightly, clam mixture, moundCuton thethebacon in small toeach fit theone clamonshells. Place a sheet. small piece of raw bacon on the top of each clam. ing them slightly, andsquares placing the baking one baking sheet. Cut the bacon in small squares to fit the clam shells. Place a small piece of raw bacon on the top of each clam. Cut the bacon in small squares to fit theshells. clam shells. Place a small piece ofison raw the top of each clam. Bake until theinclams are just cooked through, the topping golden, and bacon cooked, 30 minutes. Cut the bacon small squares to fit the clam Place aissmall piece of the raw bacon thebacon topabout of on each clam. Bake until the clams are just cooked through, the topping is golden, and the bacon is cooked, about 30 minutes. Bake until clams are cooked just cooked through, the topping golden, and the baconabout is cooked, about 30 minutes. Bake until thethe clams are just through, the topping is golden,isand the bacon is cooked, 30 minutes.
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