Clams Casino Recipe

By Al Milukas By Al Milukas By Al Milukas Notes from the Cooker, Traveler, Master Gardener and Serious Sipper of Creative Cocktails Notes from the Cooker, Traveler, Master Gardener and Serious Sipper of Creative Cocktails By Al Milukas Notes from the Cooker, Traveler, Master Gardener and Serious Sipper of Creative Cocktails Al enjoys discovering great food, creative cocktails, and 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. I’ve had Clams Casino in many different forms. Back when I worked in Italian restaurants in New York, we would make a breadcrumb mixture, press it onto a freshly opened whole clam, and then place a small piece of bacon on top before it went into the oven. It was good, but the clam often stuck to the shell, and many people didn’t want to gulp down a whole clam like that. When it was time for me to make my own recipe, I decided that I would chop the clams and mix them into the breadcrumb mix, so that every bite was the same. CLAMS CASINO Al enjoys discovering great food, creative cocktails, and 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. I’ve had Clams Casino in many different forms. Back when I worked in Italian restaurants in New York, we would make a breadcrumb mixture, press it onto a freshly opened whole clam, and then place a small piece of bacon on top before it went into the oven. It was good, but the clam often stuck to the shell, and many people didn’t want to gulp down a whole clam like that. When it was time for me to make my own recipe, I decided that I would chop the clams and mix them into the breadcrumb mix, so that every bite was the same. CLAMS CASINO Notes from the Cooker, Traveler, Master Gardener and Serious Sipper of Creative Cocktails Al enjoys discovering great food, creative cocktails, and 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. I’ve had Clams Casino in many different forms. Back when I worked in Italian restaurants in New York, we would make a breadcrumb mixture, press it onto a freshly opened whole clam, and then place a small piece of bacon on top before it went into the oven. It was good, but the clam often stuck to the shell, and many people didn’t want to gulp down a whole clam like that. When it was time for me to make my own recipe, I decided that I would chop the clams and mix them into the breadcrumb mix, so that every bite was the same. CLAMS CASINO Al enjoys discovering great food, creative cocktails, and 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. I’ve had Clams Casino in many different forms. Back when I worked in Italian restaurants in New York, we would make a breadcrumb mixture, press it onto a freshly opened whole clam, and then place a small piece of bacon on top before it went into the oven. It was good, but the clam often stuck to the shell, and many people didn’t want to gulp down a whole clam like that. When it was time for me to make my own recipe, I decided that I would chop the clams and mix them into the breadcrumb mix, so that every bite was the same. CLAMS CASINO

Ingredients: Ingredients: Directions: Directions:

Ingredients: 2 tablespoons olive oil Ingredients: 2 tablespoons olive oil 1/3 cup finely chopped Vidalia or oth1/3 cup finely chopped Vidalia or other sweet onion (about a 1/2 an onion) er sweet onion (about a 1/2 an onion) 2 garlic cloves, squeezed through a 2 garlic cloves, squeezed through a garlic press garlic press 1/3 cup dry white wine 1/3 cup dry white wine 1/3 cup unflavored bread crumbs 1/3 cup unflavored bread crumbs 1 tablespoon fresh Italian parsley, 1 tablespoon fresh Italian parsley, finely chopped finely chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano Freshly cracked black pepper Freshly cracked black pepper 2 dozen medium neck clams 2 dozen medium neck clams 1/3 lb. bacon, cut in small squares to 1/3 lb. bacon, cut in small squares to fit the clam shells fit the clam shells

2 tablespoons olive oil 1/3 cup finely chopped Vidalia or other sweet onion (about a 1/2 an onion) 2 tablespoons olive oil 1/3 cup finely chopped Vidalia or other sweet onion (about a 1/2 an onion) Heat the olive oil in a pan over medium heat. Add the onions, and sauté them until they’re translucent. Add the garlic, and cook for 10 seconds. Add the wine and simmer for a minute. Add the bread crumbs, and stir the mixture until it becomes thicker, like a paste. Add the parsley and oregano. Season with pepper. (There’s going to be plenty of salt in the clam juice and bacon, so no salt is needed). Directions: Heat the olive oil in a pan over medium heat. Add the onions, and sauté them until they’re translucent. Add the garlic, and cook for 10 seconds. Add the wine and simmer for a minute. Add the bread crumbs, and stir the mixture until it becomes thicker, like a paste. Add the parsley and oregano. Season with pepper. ( ere’s going to be plenty of salt in the clam juice and bacon, so no salt is needed). Remove the pan from the heat and let it cool. Heat the olive oil in a pan over medium heat. Add the onions, and sauté them until they’re translucent. Add the garlic, and cook for 10 seconds. Add the wine and simmer for a minute. Add the bread crumbs, and stir the mixture until it becomes thicker, like a paste. Add the parsley and oregano. Season with pepper. ( ere’s going to be plenty of salt in the clam juice and bacon, so no salt is needed). Directions: Heat the olive oil in a pan over medium heat. Add the onions, and sauté them until they’re translucent. Add the garlic, and cook for 10 seconds. Add the wine and simmer for a minute. Add the bread crumbs, and stir the mixture until it becomes thicker, like a paste. Add the parsley and oregano. Season with pepper. ( ere’s going to be plenty of salt in the clam juice and bacon, so no salt is needed). Remove the pan from the heat and let it cool. 2 garlic cloves, squeezed through a garlic press 2 garlic cloves, squeezed through a garlic press 1/3 cup dry white wine Remove the pan from the heat and let it cool. It’s time to open the clams. If you know how to do that, open them over a sieve with a bowl underneath so that the clam meats and juices are It’s time to open the clams. If you know how to do that, open them over a sieve with a bowl underneath so that the clam meats and juices are captured. Discard any broken shells, but save the good ones. Remove the pan from the heat and let it cool. It’s time to open the clams. If you know how to do that, open them over a sieve with a bowl underneath so that the clam meats and juices are captured. Discard It’s time to open the clams. If you know how to do that, open them over a sieve with a bowl underneath so that the clam meats and juices are captured. Discard any broken shells, but save the good ones. captured. Discard any broken shells, but save the good ones. Bring a large pot of water to boil, and drop the clams into it, about 10 at a time, for 30 seconds. Don’t let them open! Remove the clams with a slotted spoon and place them in a bowl to cool. Continue doing this in small batches until all the clams have been in the water. You’ll find this makes opening the clams much easier. Then proceed as above. Once you’ve shucked all the clams, let the clam juice sit for a bit, so that any grit settles to the bottom of the bowl. Then pour off the clean clam juice and add it to your bread crumb mixture. (Don’t worry if it looks soggy at this point.) I like to hand chop the clam meats instead of using a food processor. You want tasty clam chunks, not too big but not mush. Add the clams to the the bread crumb mix. At this point, if the clam mix looks very soggy, simply add a little more bread crumb to dry it out. 1/3 cup dry white wine 1/3 cup unflavored bread crumbs 1 tablespoon fresh Italian parsley, finely chopped 1/2 teaspoon dried oregano Freshly cracked black pepper 2 dozen medium neck clams 1/3 lb. bacon, cut in small squares to fit the clam shells Preheat the oven to 350 degrees. Line a large baking sheet with foil. Separate the clam shell halves and wash them, making sure you don’t have any shell fragments left in the clam shell. Fill them with the clam mixture, moundBring a large pot of water to boil, and drop the clams into it, about 10 at a time, for 30 seconds. Don’t let them open! Remove the clams with a slotted spoon and place them in a bowl to cool. Continue doing this in small batches until all the clams have been in the water. You’ll nd this makes opening the clams much easier. en proceed as above. Once you’ve shucked all the clams, let the clam juice sit for a bit, so that any grit settles to the bottom of the bowl. en pour o the clean clam juice and add it to your bread crumb mixture. (Don’t worry if it looks soggy at this point.) I like to hand chop the clam meats instead of using a food processor. You want tasty clam chunks, not too big but not mush. Add the clams to the the bread crumb mix. At this point, if the clam mix looks very soggy, simply add a little more bread crumb to dry it out. Preheat the oven to 350 degrees. Line a large baking sheet with foil. Separate the clam shell halves and wash them, making sure you don’t have any shell fragments le in the clam shell. Fill them with the clam mixture, mounding them slightly, and placing each one on the baking sheet. any broken shells, but save the good ones. Bring a large pot of water to boil, and drop the clams into it, about 10 at a time, for 30 seconds. Don’t let them open! Remove the clams with a slotted spoon and place them in a bowl to cool. Continue doing this in small batches until all the clams have been in the water. You’ll nd this makes opening the clams much easier. en proceed as above. Once you’ve shucked all the clams, let the clam juice sit for a bit, so that any grit settles to the bottom of the bowl. en pour o the clean clam juice and add it to your bread crumb mixture. (Don’t worry if it looks soggy at this point.) I like to hand chop the clam meats instead of using a food processor. You want tasty clam chunks, not too big but not mush. Add the clams to the the bread crumb mix. At this point, if the clam mix looks very soggy, simply add a little more bread crumb to dry it out. 1/3 cup unflavored bread crumbs 1 tablespoon fresh Italian parsley, finely chopped 1/2 teaspoon dried oregano Freshly cracked black pepper 2 dozen medium neck clams 1/3 lb. bacon, cut in small squares to fit the clam shells Preheat the oven to 350 degrees. Line a large baking sheet with foil. Separate the clam shell halves and wash them, making sure you don’t have any shell fragments le in the clam shell. Fill them with the clam mixture, mounding them slightly, and placing each Bring a large pot of water to boil, and drop the clams into it, about 10 at a time, for 30 seconds. Don’t let them open! Remove the clams with a slotted spoon and place them in a bowl to cool. Continue doing this in small batches until all the clams have been in the water. You’ll nd this makes opening the clams much easier. en proceed as above. Once you’ve shucked all the clams, let the clam juice sit for a bit, so that any grit settles to the bottom of the bowl. en pour o the clean clam juice and add it to your bread crumb mixture. (Don’t worry if it looks soggy at this point.) I like to hand chop the clam meats instead of using a food processor. You want tasty clam chunks, not too big but not mush. Add the clams to the the bread crumb mix. At this point, if the clam mix looks very soggy, simply add a little more bread crumb to dry it out. Preheat the oven to 350 degrees. Line a large baking sheet with foil. Separate the clam shell halves and wash them, making sure you don’t have any shell fragments le in the clam shell. Fill them with the clam mixture, mounding them slightly, and placing each one on the baking sheet. ing them slightly, and placing each one on the baking sheet. Cut the bacon in small squares to t the clam shells. Place a small piece of raw bacon on the top of each clam. one on the baking sheet. Cut the bacon in small squares to t the clam shells. Place a small piece of raw bacon on the top of each clam. Cut the bacon in small squares to fit the clam shells. Place a small piece of raw bacon on the top of each clam. Bake until the clams are just cooked through, the topping is golden, and the bacon is cooked, about 30 minutes. Cut the bacon in small squares to t the clam shells. Place a small piece of raw bacon on the top of each clam. Bake until the clams are just cooked through, the topping is golden, and the bacon is cooked, about 30 minutes. Bake until the clams are just cooked through, the topping is golden, and the bacon is cooked, about 30 minutes. Bake until the clams are just cooked through, the topping is golden, and the bacon is cooked, about 30 minutes.