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Sardy's Stuffed Clams Casino

 
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Sardy
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Joined: 03 Jun 2007
Posts: 54

PostPosted: Tue Nov 20 07 3:12 am    Post subject: Sardy's Stuffed Clams Casino Reply with quote

Hi guys! I posted this recipe in the "What are you making for Thanksgiving" thread, but figured I'd re-post it here. I'm still learning the ins and outs of smoking (been at it for 4 years now, and own 3 smokers... practice, practice, practice...) but when it comes to seafood, I like to consider myself a bit of an afficianado. Been doing seafood (shellfish is my specialty) both professionally (7 years as a fish monger) and personally for 25 years now...

Here's my own personal recipe for "Stuffed Clams Casino" - I've been fine-tuning and making these on major holidays (and when the mood strikes---which is often) for at least 10 years now. They're always a hit and always go fast. The recipe makes twice as many clams as you buy (2 sides to every shell!). And feel free to fiddle with the amounts of each ingredient, after all this ain't "baking" it's COOKING!!

"STUFFED CLAMS CASINO:

--2.5 doz large quohogs (steam till they open, dice meat and reserve liquid and shells) - chowder clams'll work fine, too. (Even Cherrystones'll do in a pinch, though they're a little too small for my taste).
--1 red onion, 1white diced.
--1 red bell pepper/2 red jalepenos finely diced
--1 jar roasted red italian peppers diced
--1 stalk of celery thinly sliced
--juice of 1 lemon
--3 tbsp worcestshire
--1/4 cup white wine
--4 cloves garlic finely minced
--double-smoked German bacon finely diced (to taste: I use about 6-8 slices)
--Tabasco (to taste)
--(S&P) to taste
--2 tbsp old bay seasoning

Get a BIG frying pan sizzling with olive oil. Slowly add the ingredients one at a time (add the German smoked bacon first and the clams last) until you've got a nice tasty mix. There should be a good amount of liquid (if not add more white wine and clam broth). Finish it off by adding a small amount of Italian breadcrumbs (just enough to soak up the liquid---you don't want it to be too "bready").

Stuff the clam shells with the mixture. Top each with a slice of bacon (not to be confused with the double-smoked German bacon we diced and used in the mixture). Place stuffed clams on a cookie sheet and put in a 350 degree oven for approx 25 minutes (they're done when the bacon browns to your liking). Squeeze some more fresh lemon juice over them and serve!!

The trickiest part of the entire recipe (which ony comes with experience) is timing it so the clams don't come out chewy. I recommend adding the diced clams to the mixture at the VERY end and not letting them cook at all. They'll cook in the oven in the shells.

Enjoy!
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aminata
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Joined: 27 Mar 2008
Posts: 51

PostPosted: Sat Mar 29 08 11:24 pm    Post subject: Reply with quote

Thanks for sharing it.
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sr106
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Joined: 27 Mar 2008
Posts: 101

PostPosted: Sun Mar 30 08 1:33 am    Post subject: Reply with quote

well, nice information...
thanks for sharing...
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