Florida Clams Casino
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Serve With:
An elegant appetizer for a special occasion.
Servings: 2
An elegant appetizer for a special occasion.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 12 middleneck Florida clams, shucked (reserve bottom shells)
* 4 slices lean bacon, chopped fine
* 1 Tbsp. olive oil
* 1 tsp. wine vinegar
* 1/4 tsp. dried oregano, crumbled
* 1/2 c. Florida onion, chopped
* 1 Florida garlic clove, minced
* 1/2 c. Florida red bell pepper, finely diced
* 1/2 c. Florida green bell pepper, finely diced
* 1 Tbsp. Parmesan cheese, freshly grated
* salt and pepper to taste
* rock salt for lining the pan and platter
* 4 slices lean bacon, chopped fine
* 1 Tbsp. olive oil
* 1 tsp. wine vinegar
* 1/4 tsp. dried oregano, crumbled
* 1/2 c. Florida onion, chopped
* 1 Florida garlic clove, minced
* 1/2 c. Florida red bell pepper, finely diced
* 1/2 c. Florida green bell pepper, finely diced
* 1 Tbsp. Parmesan cheese, freshly grated
* salt and pepper to taste
* rock salt for lining the pan and platter
What to do:
1. In a heavy skillet, cook chopped bacon over med. heat until browned. Remove to absorbent paper to drain. Wipe skillet clean.
2. Over low heat, cook onion, garlic, bell peppers and oregano in olive oil until peppers are crisp-tender.
3. Transfer the mixture to a small bowl. Stir in chopped bacon, vinegar, Parmesan cheese, salt and black pepper to taste.
4. In a jellyroll pan filled with a layer of rock salt to balance the shells, arrange clam meat on the reserved shells.
5. Top each clam with the bell pepper mixture. Bake in a preheated 400°F oven for 12-15 min. until cooked through.
6. Serve clams on a platter lined with a layer of rock salt.
Note: Bell pepper mixture may be made 1 day in advance and kept covered and chilled.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
2. Over low heat, cook onion, garlic, bell peppers and oregano in olive oil until peppers are crisp-tender.
3. Transfer the mixture to a small bowl. Stir in chopped bacon, vinegar, Parmesan cheese, salt and black pepper to taste.
4. In a jellyroll pan filled with a layer of rock salt to balance the shells, arrange clam meat on the reserved shells.
5. Top each clam with the bell pepper mixture. Bake in a preheated 400°F oven for 12-15 min. until cooked through.
6. Serve clams on a platter lined with a layer of rock salt.
Note: Bell pepper mixture may be made 1 day in advance and kept covered and chilled.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Wine pairings:
Chardonnay, Pinot Blanc, Chardonnay-Semillon
Nutritional information:
Calories: 528; Calories From Fat: 390; Total Fat: 42g; Saturated Fat: 12g; Cholesterol: 84mg; Total Carbs: 12g; Protein: 24g;