Peter Lo Cascios Baked Clams Food

PETER LO CASCIO'S BAKED CLAMS

Steps:

• Preheat oven to 425 degrees.
• Place clams in a 4-quart pot and add 1 cup white wine or water; cover and cook over medium-high heat until clams have opened, about 5 minutes. Remove from heat; let cool.
• Meanwhile, rinse spinach with cold water; shake to remove excess water but do not pat dry. Place spinach in a medium saucepan; cover and cook over medium heat until spinach is wilted, 8 to 10 minutes. Uncover, stir, and cover again; continue cooking 2 minutes more. Drain and let cool slightly. Squeeze spinach to remove excess moisture; chop and set aside.
• Remove clams from shells, reserving shells and discarding any clams that remain unopened. Finely chop clams; you should have about 1 1/2 cups. Set aside. Line a fine mesh sieve with cheesecloth and set over a medium bowl; strain clam cooking liquid into bowl and set aside 1/2 cup. Reserve any remaining liquid for another use.
• Melt 4 tablespoons butter in a large skillet over medium heat. Add shallots, garlic, and celery; cook, stirring, for 5 minutes. Add remaining 3 tablespoons wine and bring to a simmer; cook until liquid is almost evaporated. Add reserved spinach and clams; stir to combine.
• Cut remaining 8 tablespoons butter into pieces and add to skillet along with parsley, tarragon, chives, breadcrumbs, reserved clam juice, and anise. Add egg yolk and stir to combine; season with salt and pepper. Cook, stirring occasionally, about 3 minutes. Fill reserved clam shells with clam mixture; transfer shells to a baking sheet and sprinkle with cheese. Bake until filling is hot, about 10 minutes. Serve immediately with lemon wedges.

CLAM CHOWDER JALAPENO POPPERS

Steps:

• Preheat the oven to 375 degrees F. Place a wire rack inside a sheet pan.
• Bring a medium saucepan of water to a boil. Carefully add the clams to the boiling water and cook for 10 seconds. Remove from the boiling water and set aside until cool to the touch. Open, remove the clams from the shells and finely chop. Set aside in a medium bowl.
• Add to the same bowl the cream cheese, Cheddar, chili powder, scallions, lemon zest and salt and black pepper to taste, and mix to combine. Spread the cream cheese mixture evenly in the boats of the halved jalapenos. Wrap each jalapeno in a piece of bacon and skewer with toothpicks to keep the bacon secured.
• Place the wrapped jalapenos on the wire rack. Bake until the bacon is browned and crisp and the cheese has melted, 15 to 20 minutes. Allow to cool for 5 minutes before plating and serving. Garnish the platter with lemons.

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.

SPAGHETTI WITH OVEN BAKED CLAMS

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, scrub the clams with a stiff brush under cold running water and discard any that are open. Put a medium roasting pan over 2 burners. Add the olive oil, garlic, pancetta, chiles, and herbs and cook until the pancetta renders, 3 to 4 minutes. Add the clams, the wine, tomatoes, and a good amount of pepper and toss that all together. Transfer pan to oven and roast until the clams open, about 10 minutes. While the clams are cooking, drop the pasta into the water for 7 to 8 minutes. Drain. Dump the drained pasta into a serving bowl, and toss with clams. Garnish with fresh basil leaves, freshly ground black pepper and a drizzle of extra-virgin olive oil.

CLAMCAKES

Steps:

• Mix the flour, baking powder, salt, and white pepper in large bowl. Add the remaining ingredients and mix until well blended.
• In a pot fitted with a oil thermometer, heat the canola oil to 350 degrees. Using a 1/2 cup measure, scoop some clamcake mixture and carefully drop clamcakes into the hot oil. Deep fry in canola oil until golden brown.

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of salted water to boil. Cook pasta according to package directions.
• Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.