Clams Casino Crostini Food

CLAMS CASINO

Steps:

• In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
• Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
• Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
• In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
• Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

CLAMS CASINO CROSTINI

Steps:

• Place clams in 1 layer on a baking dish, and refrigerate. Preheat oven to 400 degrees, and place rack in middle position. Place bread on a baking sheet, drizzle with oil, and sprinkle with salt. Bake until toasted, about 5 minutes. Remove, and let cool. Turn oven to broil.
• Place butter in a small bowl, and mix until very smooth. Stir in shallots, garlic, oregano, parsley, and 1/8 teaspoon pepper until incorporated. Spoon 1 teaspoon butter mixture on top of each clam, spreading to cover, and top with a few pieces of bacon.
• Broil until clams are cooked and bacon is crisp, about 6 minutes. Transfer 1 clam and some juice to each toast. Broil 1 minute more; serve immediately.

CLAMS CASINO

Steps:

• Cook the bacon in a medium skillet over medium heat until crisp. Drain and chop fine. Set aside.
• In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Set aside.
• Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. (Do this in batches if needed.) Set aside. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.
• Crumple a large piece of aluminum foil and spread it out on a baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Evenly space the clams on the prepared baking sheet. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)
• Place a rack about 4 inches from the broiler element and preheat. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Serve warm.

CLAMS CASINO

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
• Preheat the oven to 500 degrees F.
• Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
• Arrange the clams on the platter and serve.

CLAMS CASINO

Steps:

• For the stuffing: Over medium heat, melt butter in a heavy bottom skillet until it starts to foam. Add bacon, shallots, and garlic and cook until bacon is cooked and vegetables are translucent, about 6 minutes. Pour in vermouth and stir, scraping bottom of skillet. Reduce heat to low. Add breadcrumbs, Parmesan and parsley. Cook until mixture comes together, approximately 5 to 6 minutes. Remove from heat and set aside.
• For the clams: Preheat broiler. Place clams on a sheet tray and place them on the middle rack in the oven. Broil until all of the clams have opened, 6 to 8 minutes. Remove from oven, discard top shells and release clam meats from bottom shells. Add clam "liquor" (juices) to the stuffing.
• Spoon about 1 teaspoon stuffing into each clam shell, covering the clam meats. Place clams back in the oven on the middle rack and broil until stuffing is golden brown, approximately 2 to 3 minutes. Garnish with fresh lemon juice and serve.

CLAMS CASINO

Steps:

• Hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Put clams on a baking sheet and cover with plastic wrap; refrigerate until topping is prepared.
• Put the andouille in a food processor and process until finely chopped. Heat the vegetable oil in a small saute pan and, when hot, add the sausage. Cook, stirring frequently, until browned and the fat is rendered. Transfer to a mixing bowl and allow to cool.
• In a small bowl combine the butter with the garlic, parsley, the Essence, lemon juice and cooled andouille. Stir to blend thoroughly, then transfer to plastic wrap or waxed paper and roll into a tight cylinder about 1-inch in diameter. Refrigerate until firm.
• Heat the broiler.
• Remove the clams from the refrigerator and remove the plastic wrap. Top each clam with a pat of the garlic butter, then divide the bread crumbs evenly among the clams. Top each clam with 1 piece of the bacon and broil until the bacon is crispy and the clams are cooked through, about 5 to 6 minutes.
• Remove from the oven. Arrange the clams on a platter and garnish with more parsley. Serve hot or warm.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

CLAMS CASINO

Steps:

• Soak the clams in cold water to purge any sand, about 20 minutes. Then scrub them clean to remove any dirt or barnacles from the outer shells and then drain.
• Add the white wine and cleaned clams to a large saucepan. Cover and heat over medium. After a few minutes, check to see if any of the clams have opened. Once they start opening, remove the opened clams to a large bowl to cool. Cover the pot and wait another minute or so before checking to see if any more clams have opened. Discard any clams that don't open after 5 minutes. Once all the clams have been removed, turn the heat down to low and let the white wine and clam juice mixture reduce until there is about 1/3 cup of liquid left.
• In the meantime, heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to render its fat and slightly browns, about 2 minutes. Next, add the shallots and bell pepper. Cook, stirring, until slightly softened, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Use a small fine-mesh sieve to strain the 1/3 cup of white wine-clam juice mixture into the skillet. Stir to combine and cook until the mixture is slightly reduced and cohesive, about 2 minutes. Turn off the heat and let cool slightly.
• Line a rimmed baking sheet with foil and preheat the oven to broil.
• Mix the panko, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Set aside.
• Carefully remove the top shell from each clam and use a spoon to loosen the meat from the bottom shell. Place the meat back into the bottom shell and then onto the prepared baking sheet.
• Divide the bacon mixture evenly among the clams, using a spoon to pack the mixture tightly into the shell. Top each of the clams with about 1 teaspoon of the panko mixture.
• Transfer the clams to the broiler and cook until the breadcrumbs are just golden brown, 30 seconds to a 1 minute. Keep an eye on them as the browning can happen quite quickly.
• Remove the clams from the oven and use tongs to transfer them to a serving plate. Garnish with chopped chives. Serve immediately.

CLAMS CASINO

Steps:

• Cut each bacon strip into 4 pieces and lightly fry in a pan over medium heat. (You don't want the bacon to become crispy since it is going to go into the broiler later.) Remove and set aside half-cooked bacon.
• Chop the peppers and the onion into a medium dice. Chop the jalapeño finely, discarding seeds. It's a good idea to wash your hands afterward.
• Add the peppers, the onion and the jalapeño to the softened butter.
• Add the Worcestershire sauce and lemon juice to taste.
• Add a generous pinch of the vegetable mixture to each of the opened clams on its half shell. Place a piece of the cooked bacon on top of the mixture on each clam.
• Place the clams under the broiler and let cook until the vegetables begin to wilt and the bacon is almost crisp, around 3 minutes. Serve immediately.

BECKY'S CLAMS CASINO

Steps:

• Under cold running water, rinse clams and scrub with a soft-bristled brush to remove as much sand as possible. (Note: Clams should be tightly closed or snap shut when touched or placed under cold water. If any are already open and do not close after manipulation, discard those particular clams immediately to prevent food poisoning.).
• In an oven-proof shallow dish (pie plate works best), pour in rock salt. Cover bottom of dish evenly with rock salt until 1/4-inch thick.
• Steam clams until shells begin to open. Carefully remove each clam from steamer and set aside, reserving as much of the juice as possible in the bottom half of each shell.
• Allow clams to cool until manageable to handle; then carefully break off top half of shell. With a knife, gently separate meat from where it is attached to shell. Then nestle the half of the shell with clam and juice into rock salt, arranging in the best way possible to fit into the baking dish. (Note: This helps keep clam upright and saves juice from spilling out. Plus it makes for a nice presentation!).
• Preheat oven to 500 degrees.
• In a large skillet over medium heat, melt butter. Add onion, celery, red pepper and garlic to skillet and sauté until tender.
• Remove skillet from heat and stir in lemon juice, Worcestershire sauce, red pepper flakes, pepper and crumbled bacon.
• Sprinkle bread crumbs a little at a time into skillet, stirring into mixture until moisture is absorbed. Use a little less or more of the bread crumbs until desired consistency is met.
• Spoon a scant amount of the mixture onto each clam.
• Bake for 6-8 minutes or until clams are just cooked through and topping is golden.
• Serve immediately.

CLASSIC CLAMS CASINO

Steps:

• Cook the bacon in skillet until crisp.
• Drain excess fat, roughly chop, and set aside.
• Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.
• Arrange the clams in your largest skillet in a single layer.
• Please feel free to steam the clams in batches if they don't all fit in your pan.
• Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.
• Remember, the clams will be finished under the broiler, so don't let them go too long in the pan after they begin to open!
• Once the clams are cool enough to handle, twist off the top shell and discard.
• Slide a sharp knife under each clam to loosen it from the bottom shell.
• Line baking sheets or broiler pans with a crumpled large piece of foil - this allows you to press the shells into the foil so they are less likely to tip over.
• Spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.
• Arrange clams on baking sheet.
• The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.
• When ready to serve, preheat broiler.
• Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
• Serve warm.