Not arranged very well, but we were hungry and wanted to eat |
Clams Casino
- To prep: fine dice 2 strips of turkey bacon, 1 large red pepper (1 cup), 2 large shallots (1/3 cup), 3 garlic cloves
- In a steamer, steam 2-3 lbs of clams until they just start to open (~5 mins) and then set aside to cool. When cool, reserve any clam juice in a separate bowl, strained, snap off the top shell and scrape the clam loose from the bottom shell
- Saute over medium heat, 2 strips of minced turkey bacon in 1-2 TB of olive oil until browned and crispy, about 5 minutes
- Remove the bacon to a separate plate and in the same pan, saute the peppers, shallots and garlic and 1/4 tsp of oregano for five minutes, until the peppers and shallots are soft
- Add 1/3 cup of white wine and reserved clam juice, scraping the pan and simmer until the white wine is fully absorbed, 2 minutes
- Turn off the heat, and stir in the cooked bacon and 2 TB of grated pecorino romano. Spoon the mixture onto the clams. Then mix together 2 TB of pecorino romano and 2 TB of panko breadcrumbs and top onto the clams
- Bake on a large baking sheets lined with foil (crinkle the foil so that the clams can sit securely in the pan) at 500 degrees for 5 minutes until the top is nice and brown
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