"Clams Casino"
Below is an article about a dish known as Clams Casino:
"CLAMS CASINO"
I have been familiar with a good number of appetizers in my time. But for the likes of me, I have never heard of one known as Clams Casino. What attracted my attention to this particular dish? To be honest, I was reading a chapter in a cookbook about American appetizers, when a passage about Clams Casino caught my eye.
Clams Casino, as I had earlier pointed out, is an appetizer that originated in one of the New England states. One serving basically consists of a littleneck or cherrystone clam cooked with breadcrumbs, bacon, green peppers, butter and garlic. Worcestershire sauce, salt, pepper, white wine, lemon juice, shallots or onion are also used to season each clam. Tabasco sauce is sometimes added. And parsley is sometimes used as a garnish.
The clams, bacon, and other ingredients are cooked in various ways depending on the recipe. The cooked clams and bacon are placed on the half shells of clams. Then the breadcrumbs are sprinkled on top before the clams are either baked or broiled to a golden brown. There are some variations to Clams Casino. As earlier pointed out, the clams are either baked or broiled. But the constant ingredient to the dish is bacon, which is regarded as a key factor to its success. Some chefs recommend using smoked bacon for its salty flavor. While others simply advocate using bacon that is not smoked.
The origin of Clams Casino seemed to be shrouded in legend. Many believe the dish was created in 1917, in the Little Casino in Narragansett, Rhode Island. A New York socialite named Mrs. Paran Stevens wanted something for her guests at Little Casino. According to Good Housekeeping Great American Classics, Little Casino's maître d'hôtel, Julius Keller, was the one responsible for creating the dish on Mrs. Stevens' behalf. The latter named the dish after the hotel and word of the dish, along with its popularity, eventually spread across the United States. New Orleans residents substituted the clams with oysters, since the latter was prevalent in Southern Louisiana.
Clams casino remains a very popular dish in Rhode Island and appears on the menus of many restaurants throughout the state. In his 2003 cookbook, "American Dish: 100 Recipes from Ten Delicious Decades", author Merrill Shindler wrote that if a restaurant wanted to become note during the early 20th century, it would provide a dish that involved baking shellfish. This is why dishes like Clams Casino and Oysters Rockefeller became among the survivors of the shellfish fad of that period. The dish has become very popular with Italian-Americans and is permanently featured on the menus of nearly every trattoria in Manhatttan's Little Italy. In fact, Clams Casino is often served at Italian festivals and during the holidays in the country.
Here is a recipe for Clams Casino from the AllRecipes.com website:
Ingredients
24 large clams
2 tablespoons olive oil
1 tablespoon butter
1/2 cup minced onion
Large White Onion
1/4 cup chopped green bell pepper
2 minced garlic cloves
1 cup dried bread crumbs
4 slices bacon
1/2 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley
1/4 teaspoon paprika
2 tablespoons olive oil
Preparation
*In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
*Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
*Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
*In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well.
*Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
*Bake at 450 degrees F (230 degrees C) for 7 minutes.
*Serve.
