CLAMS CASINO
© 2016 All Rights Reserved by Norman Van Aken
Yield: 60 Pieces
60 littleneck clams, well scrubbed and shucked, clam ‘liquor’ reserved
2 Tablespoons Extra Virgin olive oil
3 jalapeños, stemmed, seeded and minced
1 red onion, peeled and diced small
½ bulb fennel, finely diced
Heat a heavy pan. Add the Olive Oil.
Now sauté the jalapeños, onion and fennel in a skillet over high heat in the olive oil. Season with a bit of salt and pepper and set aside in a bowl to cool.
Second Round:
1 Tablespoon Roasted Garlic, mashed up, (or minced garlic as desired)
½ pound butter
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon Italian parsley leaves
1 Tablespoon grated Parmesan
½ Cup of Panko Bread Crumbs
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
sliced bacon, as needed
Whip the butter with the reserved clam liquor and the reserved vegetables.
Top the clams with this prepared butter.
Add more bread crumbs to the top.
Top with bacon cut the size of the clam
Bake to order at 350°F for until the bacon is crisp.
6.19.16
