Tuesday, April 3, 2012

Clamdestine No Longer






This recipe has been shrouded in secrecy for ages until NOW. In fact, it was so secret, it didn't even exist...we made it up as with many other recipes here on Meat Hunx.

We were given the challenge to come up with an extremely Italian version of an already Italian seafood dish...BAKED CLAMS. With a bit of creativity these bi-valves were transformed into Don Corleone's wet dream.

We started out at our favorite fish market in the Italian neighborhood of Williamsburg. Conveniently located across the street from Mario & Sons, a wondrous respite for those seeking all things pork. You may be wondering where do clams and pork MEAT?

LARGE Clams (Cherrystones in this case)
HOT & SWEET Italian sausage
Seasoned bread crumbs
Fresh Garlic
Fresh Italian parsley
Parmesan cheese
Olive oil
BUTTER

Steam the clams on high heat for about 10 mins or until the shells start to open. Remove immediately after the shells open as you don't want them to cook or lose too much juice. Remove clams from the shell but keep the shells. Take the sausage out of it's casing and combine with clams, bread crumbs, whole garlic cloves, parsley and olive oil in a food processor. Run until you've got a nice glob of ingredients.

Preheat your oven to 350. Butter the inside of your clam shells. Pack the sausage and clam mixture into your desired number of shells. Cover the mixture with a coating of parmesan cheese and a final coating of bread crumbs. Top with a dollop of butter. Bake for 30 mins or until the clam tops are brown and crispy.

This simple and thoroughly delicious concoction that will have everyone clambering for more. Heyo!

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