Culinary Institute of America: Clams Casino

Serves: 10

Ingredients:
4 oz/113 g diced bacon
4 oz/113 g minced onions
3 oz/85 g minced green peppers
3 oz/85 g minced red peppers
salt, as needed
ground black pepper, as needed
1 tsp/5 mL Worcestershire sauce, or as needed
8 oz/227 g butter, soft
40 littleneck or cherrystone clams
10 bacon strips, blanched and julienned


Procedure:
In a sauté pan, render the diced bacon over medium heat until it is crisp. Add the onions and peppers and sauté until tender, about 5 minutes. Remove from the heat and let cool.
Season with salt, pepper, and Worcestershire sauce. Add the butter and blend until evenly mixed.
Scrub the clams and discard any that are open. Shuck the clams and loosen the meat from the shells. Top each clam with about 1/2 oz/14 g of the butter mixture and 1-1/2 tsp/5 g of the julienned bacon. Broil the clams until the bacon is crisp and serve immediately.




Recipe Author: The Culinary Institute of America
Chef's Background:
Book: The Professional Chef, 9th Edition
Book Author: The Culinary Institute of America
Publisher:
Original Photograph By: ciaprochef.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.ciaprochef.com/fbi/recipes/ClamsCasino.html

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