John Mitovitch And Thom Serranis Clams Casino Recipes

Steps:

• Preheat the oven to 350 degrees. Position a rack in the lower third - but not the lowest position - of the oven.
• Put the cream and sugar in a large metal bowl and place it over simmering water. Stir until the sugar dissolves. Pour one-half cup, plus three tablespoons, of the mixture into a small mixing bowl and set aside.
• Add the chopped chocolate to the remaining mixture in the metal bowl and stir gently over the simmering water until it melts. The mixture may look speckled, but this is normal. Remove the chocolate mixture from the heat.
• Beat three of the egg yolks, using an electric mixer, until the yolks are light in color and doubled in volume. Using the lowest speed, add the chocolate mixture.
• Arrange four one-cup, oven-proof ramekins or custard cups in a shallow roasting pan. The cups should not touch. Pour about one-half inch of boiling water around the cups.
• Pour an equal amount of the chocolate mixture into each ramekin. Bake 40 minutes or until the custard is set but soft in the middle.
• Meanwhile, beat the remaining egg yolk slightly and add the reserved unflavored cream-and-sugar mixture. Spoon an equal portion of this mixture on top of each custard. Return to the oven for eight to 10 minutes or until set.
• Remove the ramekins and let cool to room temperature. Refrigerate until cold.
• Preheat the broiler.
• Combine the brown sugar with enough of the boiling water to make a relatively thin, smooth paste. Using the back of a teaspoon, spread an equal portion of this mixture over the top of each custard. Place the ramekins on a baking sheet. Place them about three inches under the broiler heat. When the sugar bubbles and begins to brown, remove from the heat. Refrigerate until ready to serve.

Steps:

• Arrange a rack in center of oven; preheat to 500°F. Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5-7 minutes. Transfer bacon to paper towels, reserving fat in skillet. Let cool, then break into 1/2" pieces.
• Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add vinegar and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.
• Toss panko with oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6-8 minutes.

Steps:

• Cook the bacon in a medium skillet over medium heat until crisp. Drain and chop fine. Set aside.
• In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Set aside.
• Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. (Do this in batches if needed.) Set aside. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.
• Crumple a large piece of aluminum foil and spread it out on a baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Evenly space the clams on the prepared baking sheet. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)
• Place a rack about 4 inches from the broiler element and preheat. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Serve warm.

Steps:

• Preheat the oven to 425 degrees.
• Arrange the clams, shell side down, on a rack or baking dish.
• Combine the two tablespoons soft butter with the Tabasco sauce, scallions, garlic, shallots, cayenne pepper, lemon juice, red and green peppers, mustard, Cognac, salt and pepper. Sprinkle an equal portion of the mixture on top of each clam.
• Put the bacon in a saucepan and add water to cover. Bring to the boil and drain. Pat dry. Cut the bacon into small rectangles and cover each clam with a portion of it. Sprinkle with cracker crumbs and pour the melted butter over all. Place in the oven and bake 20 minutes.

Steps:

• Trim off the root end of the leeks. Split the leeks in half and rinse well between the leaves. Pat dry. Cut the leeks into very small dice. There should be about two cups.
• Trim the celery and cut it into small dice. There should be about two cups.
• Trim off the ends of the green beans and cut them into small dice. There should be about two cups.
• Trim and scrape the carrots. Cut them into one-quarter-inch slices. Stack the slices and cut them into one-quarter-inch strips. Cut the strips into one-quarter-inch dice. There should be about one and one-half cups.
• Trim the ends of the zucchini and cut the zucchini into one-half-inch dice. There should be about two cups.
• Heat the butter in a kettle and add the onions and leeks. Cook, stirring, about five minutes. Add the carrots, celery and green beans. Cook, stirring, about three minutes and stir in the crushed tomatoes.
• Add the broth, salt and pepper and bring to the boil. Let simmer 20 minutes. Add the zucchini, corn and peas and continue cooking about 10 minutes longer. Serve sprinkled with basil or parsley.

Steps:

• Remove and set aside the tough muscle of each clam. Reserve both the muscle and the softer body portions. Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one-quarter cups.
• Cut the salt pork into very fine dice. Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp. Add half of the butter.
• Add the onions and cook, stirring, until they are wilted. Sprinkle with flour and stir. Add the clam broth and water, stirring vigorously with a wire whisk. Add the chopped clam muscles and cubed potatoes. Bring to the boil and simmer 20 to 30 minutes until the potatoes are tender.
• Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes. Stir in the milk, cream, salt and pepper. Bring to the simmer and swirl in the remaining one tablespoon of butter. Serve immediately. Serve, if desired, with common crackers or pilot crackers.

Steps:

• 1. Partially steam clams just to get them to open (about 2 mins). Carefully shuck clams (remove top shell)
• 2. Heat a medium skillet over medium heat. Coat pan with cooking spray.
• 3. Add bacon to pan, cooking until bacon begins to brown, stirring occasionally.
• 4. Add wine. Cook until liquid evaporates (about 30 seconds), scraping to loosen browned bits.
• 5. Add bell pepper, shallots & garlic to pan. Cook 4 mins or until tender. Place mixture in a medium bowl.
• 6. Add breadcrumbs, cheese, parsley & black pepper to bacon mixture. Stir until blended.
• 7. Cover a baking sheet with foil.
• 8. Take a very sharp knife and make 2 small slits across each clam. Drizzle with a little clam juice to keep them from drying out.
• 9. Place each clam in shell on the foil. ** TIP: To keep them from moving & tipping, simply take a small bowl of sea salt and add a tiny bit of water to just moisten the salt & make it clumpy. Place a small mound on the foil & place a shell on the salt mound. It will stay put better.
• 10. Top each clam with an equal amount of the bacon mixture.
• 11. Broil until tops are browned and clams are done. Serve with lemon wedges if desired.

Steps:

• Soak the beans or not according to package recommendations.
• Heat the butter in a kettle and add the onion, garlic and lamb shanks. Cook, stirring the onion and turning the shanks, about five minutes.
• Drain the beans and add them to the kettle. Add the water, tomatoes, bay leaf, parsley sprigs, thyme, cloves, peppercorns and salt to taste. Bring to the boil and let simmer two hours.
• Remove the shanks, bay leaf, parsley and thyme sprigs.
• Remove the skin from the shanks. Remove the meat from the bones and shred it or cut it into small bite-size pieces. Return the meat to the soup. Reheat and serve sprinkled with chopped parsley.