Who can resist the traditional clam favorite which should be quite popular in Atlantic City...Clams "Casino"!
New Jersey is truly a remarkable state. It's so diverse in natural resources. One renewable and abundant resource is our shellfish. What kind of shellfish? We have clams (hard and soft), mussels, oysters, scallops, (bay and sea), welk's (conch-like), crabs (hard and soft). All are available, with the appropriate license and a short drive from anywhere in New Jersey.
Some can be eaten raw. Others must be cooked.
The one rule you'll need to remember about shellfish is "MAKE SURE THEY ARE ALIVE". Clams, oysters and mussels that are open and don't close when touched, crabs that are limp and don't move, or any fish that has an unpleasant or ammonia smell MUST BE DISCARDED! There are NO exceptions to this rule. When in doubt, throw it out.
by Mike "Cuzzy Boy" Melchionne
CLAMS CASINO
2 dozen fresh top neck cherry stone clams4 Tbsp. chopped parsley
4 garlic cloves minced
4 Tbsp. butter
4 Tbsp. best olive oil
Pinch of salt, grind of pepper
1/2 tsp. red pepper flakes
Juice of 1 lemon
1 cup seasoned bread crumbs
6 strips of thick bacon
1) Saute garlic and red pepper in the butter and oil for two minutes. Stir in the bread crumbs, salt and pepper and saute one minute more. Take off the heat and stir in the parsley and lemon juice.
2) Cut each bacon strip into four equal pieces.
3) The clams may be covered and frozen at this stage to be cooked another day, however, they are best if cooked fresh.
4) Preheat oven to 425 degrees.
5) Bake clams until bacon crisps and bubbles, or clam starts to brown (about 35 minutes)
OR you can stick in the broiler immediately BUT MUST BE WATCHED CLOSELY!
6) Clams are done when brown...Do not overcook or clams will be tough!
