Bake until the clams are cooked through, about 10 minutes. Sprinkle clams with remaining 2 tablespoons of Parmesan cheese. Spoon the vegetable mixture equally on each clam. Arrange the clams in the reserved shells on the baking sheet. Line a heavy large baking sheet with foil. Season the mixture to taste with salt and pepper. Stir in 2 tablespoons of Parmesan cheese into the vegetable mixture. Remove the skillet from the heat and cool completely. Add the wine and lemon, simmer about 2 minutes. Using a slotted spoon, transfer the bacon to a plate.Īdd the red bell pepper, shallots, garlic and oregano to the same skillet and sauté until the shallots are tender and translucent, about 5 minutes. Add the bacon and sauté until crisp, about 3 minutes. Heat the oil in a large skillet over medium heat. 18 medium (2 1/2 inch) littleneck clams, shucked, bottom shells rinsed and reserved.4 TBS freshly grated Parmesan Cheese, divided.In a skillet cook the bacon until crisp, remove to paper towels to drain then crumble. You might have to use 2 pans to fit all the shells. Arrange shells on a layer of rock salt in a large baking pan. Repeat until all oysters are used (about 18 shells). Clams Casino is a dish that was a staple in Rhode Island clam shacks and finer. Place two oysters on the deepest half of an oyster shell. 'From table and pond to plate is the slogan at this South Kingstown restaurant that farms its own oysters and clams. Recommended by Food Network and 2 other food critics. sliced Applewood Smoked Bacon, finely chopped South Kingstown, United States of America.
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