Serves: 4
Ingredients:
2 Tablespoons olive oil
2 Ounces sliced prosciutto, finely chopped
1 Cup finely diced red bell pepper
⅓ Cup chopped shallots
2- Large garlic cloves, minced
¼ Teaspoon dried oregano
⅓ Cup dry white wine
4 Tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
20- Medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved
Procedure:
1. Heat the oil in a heavy large skillet over medium heat.
2. Add the prosciutto and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the
prosciutto to a plate.
3. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are
tender and translucent, about 5 minutes.
4. Add the wine and simmer until it is almost evaporated, about 2 minutes.
5. Remove the skillet from the heat and cool completely.
6. Stir the reserved prosciutto and 2 tablespoons of Parmesan cheese into the vegetable mixture.
7. Season the mixture, to taste, with salt and pepper.
Preheat your oven to 500 degrees.
8. Line a heavy large baking sheet with foil.
9. Arrange the clams in the reserved shells on the baking sheet.
10. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly.
11. Sprinkle with the remaining 2 tablespoons of Parmesan.
12. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
Arrange the clams on the platter and serve. The average serving size is 5 per person.
Chef's Notes:
Remember to check your clams before cooking:
Check the outside of the shells. Separate the clams with tightly closed shells from those that are opened. The clams with closed shells are still alive and fine to eat. Tap each clam shell that is open. Discard any that do not immediately close upon rapping. These clams are either dead or dying and not safe to eat. Give your clams a sniff. Discard any that smell fishy or otherwise spoiled. Fresh clams should have a sweet, mild smell.
Recipe Type: Authentic
Recipe Author: Chef Joey Ravioli
Original Photograph By: cookingwithchefjoey.com
Photograph Retouched By: Recipe Spy
Source: http://cookingwithchefjoey.com/pdf/appetizers/Clams%20Casino%20with%20Prosciutto.pdf
◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈ ◈