Clams Casino
Cedar Key Aquaculture Farms
½ cup fresh bread crumbs
4 tablespoons butter,
softened
2 tablespoons finely
chopped red bell pepper
2 tablespoons finely
chopped fresh parsley
1 tablespoon finely
chopped green onion
½ teaspoon cayenne pepper
24 Cedar Key Sweets
farm-raised clams
6 bacon slices, cooked crisp
and crumbled
Preheat the broiler.
In a bowl, combine bread crumbs, butter,
bell pepper, parsley, green onion and cayenne
pepper. Blend well.
Shuck clams, leaving loosened clam meat in
one half of each shell; discard the other half.
Place the clams on the half shell in a baking
dish. Cover each with about 1 teaspoon of the
bread-crumb mixture.
Broil the clams 4-6 inches from the heat for
3-4 minutes, or until browned and the clams
are just cooked through.
Garnish with bacon and serve immediately.
Makes 4 servings.
Clams in Pesto Broth
Taylor Shellfish Farms
2½ pounds Manila clams
2 tablespoons
unsalted butter
2 tablespoons olive oil
½ cup chopped onions
¼ cup dry white wine
¼ cup clam juice
Crusty bread, for serving
Rinse clams well in cold water and drain. Discard
any clams with broken shells.
In a large deep skillet or wok, melt butter and oil
over medium-high heat. Add onions and sauté
until translucent.
Add the drained clams and toss with the onions.
Add wine and toss to blend.
Cover tightly and cook until the clams are just
starting to open, about 5-8 minutes. Add pesto
and clam juice; toss the mixture. Cover and
continue cooking until all the clams have
opened. Discard any clams that do not open.
Serve in bowls with the sauce and warm crusty
bread for dipping. Makes 2-4 servings.
Note: This recipe works best with small batches
of clams prepared in a large skillet.
