Who doesn’t remember their first car? I sure do! Mine was a 1981 Dodge Colt that I purchased in 86. This hatchback meant everything to me. It gave me the freedom that my adventurous side was craving. When I put the key in the ignition, I felt like there were no borders and no limitations on how far I could go – what stopped me was my disposable income… Nonetheless I planned many road trips with my friends. Because I was living in Montréal, going down the American East Coast was the right choice although my true dream was to drive along the West Coast which I finally did a little over 20 years later… That year, with two of my girlfriends, we went to New York City during Canadian Thanksgiving. For an inexperienced driver, it was quite a challenge to drive in the big apple! I think that if it wasn’t the fact the three of us were so cute, we would probably have received more profanity from the taxi drivers. Besides that issue, the trip was a lot of fun. We had a great time exploring the city, shopping a little and going out to great restaurants. That is when we all discovered the classic Clams Casino! It was so good, we all ordered a second one. I don’t remember what else I ate during that trip except this lovely appetizer. The other times I had the chance to savor this appetizer was when I was travelling to the US – I don’t recall having Clams Casino here in Canada. Anyhow, I made them a couple of times and for no particular reason, I just forgot about them. Last summer we had our friends Louise and Tim over for dinner and suddenly we started talking about classic food from the 80s that just disappeared from the restaurant menus – Clams Casino was on the list. I remembered how flavorful they were and decided to remake them again… In this video, I’ll show you my version of the classic Clams Casino appetizer. As I said, it’s my “version” of it! I’m not too sure if there’s cheese in the classic one but I sure do enjoy mine with some! It is an easy recipe to make and the beauty of it is the bacon mixture can be prepared the day before so when you are ready to serve them, the only thing you have to do is to steam the clams, spoon the mixture on top and broil them… tada! So for your next dinner party or soirée, be sure to keep this delicious appetizer in mind! Bon Appétit! Here are a few other seafood/fish appetizer recipes for you to try… – Crab Artichoke Pepper Dip – Sausalito Smoked Salmon Dip – Sardine Cups – Prawn Saganaki – Ceviche de Pescado ~ Fish Ceviche – Vietnamese Summer Rolls and for even more appetizer recipes, click on this link… Recipe Category • Appetizers Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube Servings : 24 clams casino
TIPS & TRICKS #1: Here's a great informative link on cooking oils and others.. Know Your Oils and Their Smoke Points TIPS & TRICKS #2: Click on this link to learn.. How to Roast and Peel Peppers TIPS & TRICKS #3: Find out how to keep your parsley longer by clicking on this link.. Extend the Shelf Life of Parsley & Cilantro
One of my favorite clam dishes is Clams Casino, a classic baked preparation that originated in Narragansett, Rhode Island. Be sure to check out my All About Clams article to learn more about the various varieties of clams. As with most dishes, there is more than one way to make clams casino, and ingredient lists vary widely from recipe to recipe. Instructions Arrange an oven rack to the second-highest position and turn on the broiler. Meanwhile, place the frozen clams on a rimmed baking sheet on the counter until they start to open, about 30 minutes (see Recipe Note regarding food safety). Use your hands to fully open and separate the shell halves. The Bald Chef shows you how to make the classic, and best Clams Casino appetizer recipe. For more Instructions on the recipe for Clams Casino see the compl.
10 minutes
20 minutes
N/A
Perfect to serve for any occasion, these little guys will surely please both you and your guests!
Clams casino
Clams casino over rock salt with lemon and parsley garnish
Place of origin
United States
Region or state
Rhode Island
Main ingredients
clam, breadcrumbs and bacon
Clams casino is a clam 'on the halfshell' dish with breadcrumbs and bacon.[1]Green peppers are also a common ingredient.[2]
It originated in Rhode Island in the United States.[3] It is often served as an appetizer in New England and is served in variations nationally.
Ingredients[edit]
The dish uses littlenecks or cherrystone clams.[4] Other basic ingredients include butter, peppers, bacon and garlic.[5][6]Worcestershire sauce, salt and pepper, white wine, lemon juice, and shallots or onion are also used.[7]Tabasco sauce is sometimes added, and parsley is sometimes used as a garnish.
Preparation[edit]
Clams casino
Best Clams Casino
The clams, bacon, and other ingredients are cooked in various ways depending on the recipe, and then added with breading to half the clam shell and baked or broiled (grilled from above) to a golden brown.[8]Time slot en ingles.
There are many variations on the dish,[9] but the constant factor is the bacon: 'Bacon remains the major key to its success',[10] with some chefs recommending smoked bacon for its salty flavor and others advocating an unsmoked variety.
History[edit]
According to legend, the recipe for clams casino was originally developed in 1917 in the Little Casino in Narragansett, Rhode Island, by a maître d'hôtel for a woman of means wanting something special for her guests.[10][11][12]Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d'hôtel Julius Keller.[11] She named the dish after the hotel, and word and popularity of the dish has since spread across the United States, including New Orleans, where oysters are substituted for clams.[10] Clams casino remains a very popular dish in Rhode Island, 'appearing on almost every menu'.[3]
The Central Park Casino was offering 'soft clams a la Casino' as early as 1900.[13]
According to Merrill Shindler, 'in the first decades of this century [the 20th], if a restaurant wanted to be noted, it came up with a dish that involved the baking of shellfish'.[14] While there was a profusion of this type of menu offering (often with the meat taken out of the shell, prepared with sauce, and returned to the shell), clams casino and oysters Rockefeller 'are among the few surviving dishes from the shellfish fad'.[14]
The dish is popular with Italian-Americans,[7] having 'a permanent spot on just about every trattoria menu' in Little Italy, Manhattan,[6] and is considered an American classic.[10][15] Clams casino is often served at Italian festivals[9] and during the holidays[7] in the United States.
Clams Casino Recipe Styles
See also[edit]
How To Make Clam Chowder
References[edit]
^Ruth Reichl, John Willoughby, Zanne Early Stewart The Gourmet Cookbook: More Than 1000 Recipes Houghton Mifflin Harcourt, 2006 ISBN0-618-80692-X, 97806188069281056 pages page 50 The Gourmet Cookbook
^Zanger, Mark H. (2013). The Oxford Encyclopedia of Food and Drink in America. Oxford University Press USA. p. 133. ISBN9780199734962.
^ abBeaulieu, Linda (2005). The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State. Globe Pequot. p. 64. ISBN978-0-7627-3137-4.
^Beaulieu, Linda (2005). The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State. Globe Pequot. p. 64. ISBN978-0-7627-3137-4.
^Scott-Goodman, Barbara (2005). The Beach House Cookbook. Chronicle. p. 20. ISBN978-0-8118-4308-9.
^ abBoulud, Daniel; Dorie Greenspan; Martha Stewart (1999). Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook. Simon & Schuster. p. 216. ISBN978-0-684-86343-6.
^ abcStella, George (2005). George Stella's Livin' Low Carb: Family Recipes Stella Style. Simon & Schuster. pp. 148–49. ISBN978-0-7432-6997-1.
^Nenes, Michael F.; Joe Robbines (2006). American Regional Cuisine. John Wiley and Sons. p. 18. ISBN978-0-471-68294-3.
^ abThompson, Fred (2006). The Big Book of Fish & Shellfish: More Than 250 Terrific Recipes. Chronicle. p. 235. ISBN978-0-8118-4925-8.
^ abcdVillas, James; Andrea Grablewski (2007). The Bacon Cookbook: More Than 150 Recipes from Around the World for Everyone's Favorite Food. John Wiley and Sons. p. 36. ISBN978-0-470-04282-3.
^ abWestmoreland, Susan; Beth Alle (2004). Good Housekeeping Great American Classics Cookbook. Hearst. p. 24. ISBN978-1-58816-280-9.
^Olver, Lynne M. (Winter 2009). 'The Truth about Clams Casino'. Gastronomica. 9 (1): 88–90. doi:10.1525/gfc.2009.9.1.88. Archived from the original on 2012-02-15. Retrieved 2009-03-21.
^http://menus.nypl.org/menu_pages/37639/explore
^ abMerrill Shindler American Dish: 100 Recipes from Ten Delicious Decades Citadel Press, 2003, ISBN0-8065-2488-X, 9780806524887, page 43 [1]
^Moonen, Rick; Roy Finamore. Fish Without a Doubt: The Cook's Essential Companion. Houghton Mifflin Harcourt. p. 280. ISBN978-0-618-53119-6.
How To Make Great Clams Casino Without
Retrieved from 'https://en.wikipedia.org/w/index.php?title=Clams_casino&oldid=993635739'