Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Clams Casino http://steamykitchen.com/6741-clams-casino-recipe-bacon.html http://steamykitchen.com/6741-clams-casino-recipe-bacon.html#comments Wed, 29 Apr 2015 13:04:07 +0000 http://steamykitchen.com/?p=6741 What you’ll learn: Instead of soggy, tasteless breading, try topping your Clams Casino with crisp, smoky bacon. Garlicky butter is spiked with a little white wine, grated Parmesan cheese and fresh parsley. Use rock salt or crinkled aluminum foil as “nests” to stabilize the clams. Ditch the old-school Clams Casino recipe that’s usually covered with a soggy, tasteless breading. Why ...

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Clams Casino Recipe with Bacon

What you’ll learn:

  • Instead of soggy, tasteless breading, try topping your Clams Casino with crisp, smoky bacon.
  • Garlicky butter is spiked with a little white wine, grated Parmesan cheese and fresh parsley.
  • Use rock salt or crinkled aluminum foil as “nests” to stabilize the clams.

Ditch the old-school Clams Casino recipe that’s usually covered with a soggy, tasteless breading. Why would I want to hide my precious clam under baked breading?

If there’s anything that’s going cover the clams — it’s should be BACON! This is a simple Clams Casino Recipe with Bacon, and everything cooks in the oven. Look for littleneck or cherrystone clams.

Clams Casino Recipe with Bacon

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Clams Casino Recipe with Bacon

Servings: 4-6 Prep Time: 10 minutes Cook Time: 20 minutes
Clams Casino Recipe Bacon

Tips:
The rock salt is not neccessary, but I find it really helpful to stabilize the clams on the baking sheet. If you don't have rock salt, use a large sheet of aluminum foil and crinkle up it a bit to use as "nests". You might have to use 2 large sheets to cover the pan.

The bacon cooks the same time in the oven as the clams. Just keep an eye on the bacon to make sure it doesn't over cook. At Step 5, if the bacon still needs a bit more time (especially if it's thick-cut bacon), go ahead and move it to the upper rack and let it finish crisping up.

Ingredients:

24 clams (littlenecks or cherrystones), scrubbed
3 tablespoons unsalted butter, melted
3 tablespoons dry white wine
3 tablespoons minced fresh parsley
1 clove garlic, finely minced (I like using a garlic press)
salt and pepper, to taste
3 tablespoons grated Parmesan cheese
4 slices bacon
lemon wedges, for serving
rock salt, for cooking

Directions:

1. Preheat the oven to 400F with one rack in upper third of the oven and the other in center of oven. Line two baking sheets with aluminum foil. In the first baking sheet, arrange the bacon slices in a single layer. Bake in oven in the center rack while you proceed with the next step.

2. In the other lined baking sheet, arrange the clams in a single layer. Place this in the upper third of the oven. Bake for 6-7 minutes, until the clams have opened. Larger, cherrystone clams will take a little longer. Carefully remove the baking sheet with the clams (be careful, there may be juices in the pan) to a large bowl, along with the juices to let cool. You can return any unopened clams back to the oven for another minute or so, to see if they open. Discard any unopened clams after that.

3. Arrange a big spoonful rock salt on the still-lined baking sheet in 24 small piles, one for each clam. When the clams are cool enough to handle, pry open and discard the top shell. Collect the clam juices as you go in a medium bowl. Use a paring knife or small spoon to loosen the clam from the bottom of the shell. This will make it easier to eat. Place the clam onto the rock salt bed, snuggling it in, so that the rock salt stabilizes the clam. Repeat with remaining clams.

4. To the reserved clam juice bowl (double check for any shell bits), mix in the melted butter, wine, parsley and garlic. Season with salt and pepper, to taste (also, remember you have salty bacon and Parmesan to add as well). At this point, I like to check on the bacon, to make sure it's crisping up nicely. If the bacon looks done, go ahead and remove it.

5. Spoon a little of the butter mixture into each clam half. Top each clam half with the grated Parmesan cheese. Bake the clams in the upper rack for 5 minutes, until the butter is bubbling a bit. The bacon should be perfectly cooked at this time, too. Remove the clams and the bacon from the oven. Cut the bacon into 24 pieces, top each clam with the bacon. Serve with lemon wedges.

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Raw Bar with Asian Mignonette (Oysters and Clams) http://steamykitchen.com/2289-raw-bar-with-asian-mignonette-oysters-and-clams.html http://steamykitchen.com/2289-raw-bar-with-asian-mignonette-oysters-and-clams.html#comments Fri, 30 Jan 2009 21:47:16 +0000 http://steamykitchen.com/blog/?p=2289 If I were stuck on a tropical island, I’d make sure I brought an oyster and clam opener knife thingy. All those oysters…ALLLLL MINE…wait. Do oysters and clams even grow in the tropics? If they don’t, well…they SHOULD. What’s the point of being stranded on an island if there are no oysters to be eaten? Normally, I only eat raw ...

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Raw Oysters with Asian Mignonette Recipe

If I were stuck on a tropical island, I’d make sure I brought an oyster and clam opener knife thingy. All those oysters…ALLLLL MINE…wait. Do oysters and clams even grow in the tropics? If they don’t, well…they SHOULD. What’s the point of being stranded on an island if there are no oysters to be eaten?

Normally, I only eat raw oysters and clams at raw bars, leaving the hard work of prying open the rock-hard mouth to trained professionals who are more patient and deft than I.

But, last week, I couldn’t resist. At Fresh Market in town, my inner daredevil kicked in and I need to conquer the shell. Plus, it didn’t help that four-year old Nathan was in the shopping cart and asked, “Mommy, how come we can’t buy oysters?” Yeah, and what was I going to say, “cuz Mommy can’t open them?” I’m Nathan’s superhero! How could Super-Mom be defeated by a three-inch tight-lipped marine mollusk?

As Yoda would say, “Do. Or do not. There is no try.” Okay, fine. Bastards. I do. Nathan picked out each oyster and chose not the cute, itty, bitty Littleneck clams, but the mammoth four-inch Cherrystone clams.

Words cannot describe the debacle that I went through to open a dozen of each. That pointy, thick knife with the big wooden handle called an oyster knife? Useless on the clams. Thinking back to the opening_coconut coconut opening catastrophe I experienced last year, I headed to the garage to find husband’s tools.

A hammer, chisel and the vice grip in the garage didn’t even crack the thing. Powerdrill, level and the wirecutter, nada. Even the Jedi force was no match for these guys.

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I finally admitted defeat and recruited husband (AFTER I tiptoed back from garage and laid his tools back EXACTLY where they were).

Oh, and do NOT ask me about that one clam in the photo up above that is unopened. I do NOT want to talk about it.

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“The clam that kicked my Mom’s ass.”

Continue reading RAW BAR WITH ASIAN MIGNONETTE (OYSTERS AND CLAMS)

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I’m not a fan of the traditional jarred horseradish and cocktail sauce, mainly because those strong flavors mask the delicate taste of the raw oysters and clams! Jim, owner of the Lucky Pelican in Sarasota, gave me his secret Asian Mignonette that he serves with his raw oysters and clams. Many thanks to him. If you don’t have seasoned or sweetened rice vinegar, use the unseasoned rice vinegar and add a pinch of sugar.

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Lookie how gorgeous these raw oysters and clams are!

How to Shuck Oysters and Clams

Really? Are you going to really ask my professional advice?

If you want to learn how to shuck raw oysters, watch this dude on oysters, these guys have a fab video on how to shuck oysters too. This is a video for clams. Yeah. I should consulted Sir Internet before embarking on my oyster and clam shucking adventure.

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Raw Bar (Oysters and Clams) with Asian Mignonette Recipe

John, the seafood dude at Fresh Market, tells me that the best way to determine whether an oyster or clam is fresh, alive and well is to knock ’em. Specifically, knock two against each other or one against the counter. If they sound hollow, throw ’em away. Also, oysters and clams should be closed super-tight (um, YEAH. I know.) When you get home, grab 2 bowls, one that fits inside the other. Unbag the oysters and clams and put them in the smaller bowl. Fill larger bowl with ice and put the smaller bowl inside, on top of the ice. Refrigerate. According to John, if stored properly, they’ll last for a few days like that. But I always go by the rule of eating them same day or next day.

1 dozen fresh oysters in shell
1 dozen fresh clams in shell
1 dozen extra large cooked shrimp

For the Asian Mignonette
1 teaspoon water
2 tablespoons sweetened (seasoned) rice vinegar
1/4 teaspoon red peppercorns
1 teaspoon finely minced ginger
1 teaspoon finely minced shallots
1/4 teaspoon whole coriander seeds (optional)

In a small bowl, whisk together the Asian Mignonette ingredients. Set aside while you carefully shuck the oysters and clams. Serve the Asian Mignonette, shrimp, oysters and clams on a bed of crushed ice.

Serves 4 as appetizer

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