CLAMS CASINO OREGANATA
Ingredients
3 dozen Littleneck clams
8 oz. Pancetta, cubed very small (or bacon similarly)
1/2 c. Dry white wine, such as Chardonnay
1 tbsp. Olive oil
1 large Shallot, minced
1 clove Garlic, grated
+/- 1/3 c. Roasted red pepper, diced small
1 tsp. Dried oregano
3/4 c. Parmesan bread crumbs
2 tbsp. Flat leaf parsley, chopped
a dash Frank’s® Hot Sauce
Kosher salt
Ground black pepper
Directions
• Preheat oven to 450° F.
• Place clams on a rimmed sheet pan, and put them in oven for 2 to 3 minutes or until the clams begin to open. Don't bake the clams, just make them open a little.
• Using a butter knife pry the clams open (from the side, not the top), remove the top shell and discard.*
• Pull the clam away from the bottom shell and place it back on the bottom
shell.
• Preheat the broiler, moving the rack to the highest position.
• In a bowl, combine the bread crumbs, pancetta, shallot, garlic, parsley, oregano, red pepper and a pinch each salt and pepper.
• Add the olive oil, wine, and Frank’s and mix until well combined.
• The mixture should be quite wet. Add more wine (or chicken/vegetable stock, or clam juice) to this end, if needed.
• Check and adjust the seasoning, adding more if needed.
• Pack each clam full of the bread crumb mixture. Pack the bread crumbs, then pinch to seal the edges. (This helps the clam stay moist.)
• Place stufed clams on the sheet pan, and add about 1/2 cup of water around, not over, the clams.
• Place the sheet pan under the broiler 4 to 6 minutes until the
stuffing is browned and crisp. (Keep an eye on them to make sure they don’t burn!)
* Any clams which do not open, place in oven 1-2 minutes additional. If they still will not open, discard: the clam is dead and rotten.
A familiar favorite, with more layers of flavor. Great for parties and other gatherings!
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