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CLAMS CASINO
This dish was frequently served in French and Italian restaurants back in the 60's and 70's, though you rarely see it now except of course in New England. Tough finding a recipe at all, I finally found this on Epicurious, who said it was in Gourmet Magazine in 1990.
Serves:4
Prep.Time: 30 minutes

4 slices lean bacon, finely chopped, cooked and drained
1/2 cup finely chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/4 teaspoon dried oregano, crumbled
1 teaspoon white wine vinegar
1 tablespoon freshly grated Parmesan cheese
12 medium cherrystone clams, shucked with the bottom shells reserved
Coarse salt for filling the pan & platter

In a skillet, cook onion and garlic in oil until soft; add peppers and oregano and cook until peppers are crisp-tender, stirring frequently. Transfer mixture to a small bowl and stir in bacon, vinegar, Parmesan, salt and pepper. (May be made to this point a day ahead and refrigerated covered.
Pre-heat oven to 400 degrees. Arrange clams in reserved shells on a jelly-roll pan filled with some of the coarse salt (to balance the shells). Divide the bell pepper mixture among them; bake 12-15 minutes, or until they are just cooked through. To serve, arrange clams on a platter filled with more of the coarse salt.

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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved