Today topic is Clams Casino. Sometimes I think the world in general will ignore classic restaurant dishes. As they grow less stylish and culinary experts step out of the lines with their new manifestations, the old top picks are neglected.
WHAT IS THE DIFFERENCE BETWEEN CLAMS CASINO AND CLAMS OREGANTA?
The much less difficult interpretation of Oreganata contains traces of bread and flavors. The exclusive Clams Casino adds bacon, bell peppers and onions to create an orchestra of flavors.
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We should start with the social event with the arrangements we need to make Clams Casino. This is known as Miser end Place (everything in its place). Missing from the fixings are pieces of bread and spread.
1/2 cup bites of fine, dry bread
2 tablespoons olive oil
2 tablespoons unsalted margarine, blended, plus 1 tablespoon, cold
2 tablespoons finely ground Parmesan cheddar cheese
1 tablespoon plus 1 teaspoon finely chopped parsley
1/8 teaspoon freshly ground pepper
1/2 cup dry white wine
3 teaspoons minced garlic
3 sprigs of new thyme
24 to 26 small necked mollusks, clean and well scrubbed
1-ounce bacon (about 1 piece thick-cut bacon), sliced
2 ounces of hacked proscuitto
1/2 cup minced shallots
1/4 cup red bell pepper finely chopped
1/2 teaspoon red bell pepper, crushed
1/2 cup stressed seafood juice
In a small bowl, consolidate the pieces of bread with 1 tablespoon of olive oil, 1 tablespoon of blended margarine, Parmesan, 1 tablespoon of chopped parsley and the pepper and put in a safe place.
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In a large high-sided sauté pan with a lid over medium heat, add the excess 1 tablespoon of the softened spread and olive oil. When hot, add 2 teaspoons of garlic, white wine, thyme sprigs and shellfish. Place the lid on the bowl, increase the heat to medium-high, and cook the shellfish until just open, 3 to 4 minutes. Using utensils or an open spoon, move the shellfish to a container to cool. Strain the broth through a fine cross section strainer and place in a safe place.
Preheat the broiler to brown.
In Clams Casino a medium skillet over medium heat, cook the bacon and prosciutto for 2 minutes. Add shallots, red bell pepper, remaining garlic, and crushed red bell pepper, and cook for 2 more minutes. Add the seafood squeeze and cook until thickened, about 2 to 3 minutes. Remove from the heat and stir in 1 tablespoon of cold margarine.
Remove the top layer of each mollusk and discard it. Move the shellfish (in its base shell) to a prep sheet. Using a small spoon, top each mollusk with about 1/2 teaspoon of the bacon mixture. At that point, sprinkle each mollusk with 1 to 2 teaspoons of the bread bites, just enough to cover. In the event that breadcrumbs remain, they can be frozen for up to half a year.
Bring the shellfish to the fire and brown for 2 to 3 minutes, or until the chunks are a bright earthy color.
Serve quickly with lemon wedges.
HOW DO YOU OPEN THE CLAMS?
Except if they are planned for Clams Casino in the half shell, I have a mysterious strategy to make life much simpler. Place the seafood in the cooler for at least an hour or overnight. By the time they are removed from the cooler, you will find that the mollusks open marginally. Plus, that means there’s no shellfish knife, no matching cuts, and no trips to the emergency clinic to join. Obviously, in case you are a perfectionist, feel free to use a seafood blade. In any case, I promise not to confess to anyone if you use my mysterious strategy.