Holiday Bites
The holidays are here and that means, of course, not just
rushing around buying the newest in technology for your loved ones. It means
food! If you are asked to bring a dish
to a celebration at work or at friend’s house, you want to take something
classy that no one else is bringing.
Here is one of my most popular items. Show up with this dish in hand and you will be talked about for years to come.
Clams Casino
Ingredients
Directions
Heat the oil in a heavy large skillet over medium heat. Add the pancetta and sauté 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 sauté 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.
Give me a shout at rickyfeedstheworld@yahoo.com or message me at www.ChefRicardoCosta.com.
by Chef Ricardo
Personal Chef
Here is one of my most popular items. Show up with this dish in hand and you will be talked about for years to come.
Clams Casino
Ingredients
- 2 tablespoons olive oil
- 2 ounces sliced pancetta or bacon, finely chopped
- 1 cup finely diced red bell pepper
- 1/3 cup chopped shallots
- 2 large garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/3 cup dry white wine
- 4 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper
- 18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved
Directions
Heat the oil in a heavy large skillet over medium heat. Add the pancetta and sauté 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 sauté 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.
Give me a shout at rickyfeedstheworld@yahoo.com or message me at www.ChefRicardoCosta.com.
by Chef Ricardo
Personal Chef
