Clams Casino Venus De Milo Recipes

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:

• Preheat oven to 450 degrees F.
• In a small pot combine butter, citrus herb seasoning, garlic, lemon juice, and shallot. Heat over a low flame until butter is melted. Set aside.
• In a large bowl combine bread crumbs, Parmesan and melted butter mixture. Mix well to combine.
• Place open clams on a baking sheet. Place a slice of bacon on top of each clam. Top with 1 tablespoon of the bread crumb mixture. Bake for 7 minutes.
• To serve, place about 2 to 3 cups of course sea or kosher salt onto a large platter. Arrange the clams on the salt, lightly pressing them so that they are nestled in.

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

Steps:

• Preheat oven to 400 degrees F.
• Cook bacon crisp in a saute pan.
• Saute shallots, garlic, peppers in saute pan with bacon on medium head for 2-3 minutes.
• Add parsley, lemon juice, butter and bread crumbs; combine seasonings.
• Cool bread crumb mixture.
• Open clams (some say to discard tops, we used them to loosen the meat and open the other clams) Loosen meat from lower shell, leave clam in shell.
• Place clams on sheet pan top with 1 TBSP crumb mixture.
• Bake 5-8 minutes.
• Sprinkle rock salt on a servering dish and serve with lemons.

CLAMS CASINO VENUS DE MILO

Steps:

• Sautee the bacon over a medium fire until it begins to brown.
• Add the garlic and the vegetables and sauté until the vegetables begin to wilt.
• Remove from the fire.
• In a double boiler melt the butter.
• Skim the clear butter off of the top with a ladle and place in a measuring cup discarding the milky portion that remains.
• Crush 1-1½ sleeves of Ritz Crackers and measure off 2 cups.
• Combine ½ cup of drawn butter with 2 cups of Ritz Crackers.
• Adjust the seasoning if needed.
• Combine the Ritz Cracker and butter mixture with the vegetable mixture.
• To make Clams Casino: Wash and open little neck clams being careful to retain as much of the juices as you can. This is accomplished by not tipping the clams. Stuff the clams with casino topping and place a small square of raw bacon on top. Broil in a 375° F oven until the crumbs are brown and the bacon is crispy. Serve with cocktail sauce.

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:

• 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:

• Preheat broiler. Combine butter, scallion, parsley, lemon juice and salt in a food processor or blender. Blend until smooth, approximatly 1 minute.
• Shuck clams. Use a sturdy paring knife or clam knife to pry open the clam opposite its hinge. Once the knife is in, carefully move it along the top shell so you do not cut the meat in half. Once the clam is open, cut the meat off of the bottom shell, reserving as much of the juice as you can. Spoon about 1 teaspoon of butter mixture on top of each clam and top with 1 teaspoon of crumbled bacon. Broil until butter is bubbling, about 3 minutes.

VENUS DE MILO NEW ENGLAND CLAM CHOWDER

Steps:

• Wash the diced potatoes, drain and place in a stock pot with the clam juice.
• Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
• In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
• Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
• Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
• Add the remaining potatoes, clams, and stock and bring to a simmer.
• Add the light cream, black pepper, and dill weed and return to a simmer.
• Adjust the seasoning.
• Serve at once with crusty bread or oyster crackers.

CLAMS CASINO DIP/SPREAD

Steps:

• Cut bacon into 1/4-inch pieces and saute in a skillet with the butter over medium heat 'til completely crisp; drain the fat and reserve the bacon to a plate.
• In same pan with about 1 teaspoon of the drippings saute the jalapeno, red bell pepper, celery, garlic and green onion over medium heat until just the veggies just barely start to soften (about 3 minutes); now add the juice from one can of clams and reduce over high heat until almost all the liquid has evaporated, about another three minutes. Remove mixture to a plate and allow to cool to room temperature before adding to the cream cheese.
• In a mixing bowl combine the cream cheese with the cooled mixture, and stir in the remaining ingredients.
• Transfer into your serving dish and garnish top with a tablespoon or so of the crisp bacon and the green onion tops.
• Serve warm or at room temperature with Ritz crackers or a good bread.

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.

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.