![]() Bake until the edges of the bacon are crisp and the butter is browned and bubbling, about 5 minutes. Spoon a generous 1 teaspoon of the seasoned butter onto each clam, then top each with a piece of bacon. In a medium bowl, stir together the butter, shallots, paprika, and salt and pepper to taste.Nestle the shucked clams (in their bottom shells) atop the rock salt and set aside. There is scholarly dispute over the dish’s origin but popular accounts have it being invented by Julius Keller at New York’s Narragansett Pier in 1917, to please an insistent female patron named Mrs Paran Stevens. Using a shucking knife, open the clams, loosening the meat from the top and bottom shells, then discarding the top shells. Clams casino is usually a dish of clams cooked on the half shell, with breadcrumbs and bacon.Fill a large, rimmed baking sheet halfway with rock salt and set aside. Position a rack in the top third of the oven and preheat to 500☏.4 slices of bacon, cut crosswise into 1-in. ![]() Kosher salt and freshly ground black pepper.2 medium shallots, minced (about ½ cup).“Seizing the opportunity,” he wrote, less than humbly, “I prepared a dish which I had tried on my own cultivated palate.” Yield: serves 4–6 Time: 25 minutes In his memoir, Keller claims to have first served the littlenecks topped with bacon and bread crumbs sometime around 1917, to a patron who had simply requested clams. Former SAVEUR editor Kelly Alexander, who covered Clams Casino for our October 2003 issue, pointed readers to Inns and Outs, the 1939 autobiography of Julius Keller, once the maître d’hôtel of Rhode Island’s now-defunct Narragansett Pier Casino hotel.
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