Clam’s Casino

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What a wonderful Christmas we had…so great to have family all together.  We have always had a Christmas Eve tradition of doing “appetizers” to snack on all night long…Bob and I started this years ago when we first got married.  Below is a photo from our “1st Christmas Eve” together as husband & wife entertaining our very good friend.

Christmas Eve 1977

Christmas Eve 1977

This year was not any different, everyone chooses an appetizer, or two, of their choice.  Rob’s choice is always Clam’s Casino.  Pretty funny that these little guys are such a big hit since I do not eat clams.  When I was a little girl, my dad made me eat (yes, they did things like that back in the day) a raw clam…haven’t been able to put one in my mouth ever since; however I do make the best Clams Casino, Chowder, Baked Stuffed, etc….or at least that’s what I am told.  🙂

I think one reason Rob loves they so much is his remembrance of our clamming days in Port Jefferson, New York, when he, Jen and Bob would sit on the back of our boat eating clams and pitching the shells back into the ocean.  This particular day, they watched as Bob was shucking…

Port Jeff, NY

Port Jeff, NY

Open clams and place on a large sheet pan.
Shucked ClamsIn a large skillet, melt butter, add vegetables and cook until soft.

Saute VegetablesPlace sauteed vegetables over clams, add parmesan cheese, top with bacon and bake..ClamsTop with freshly squeezed lemon juice and or lemon wedges.

Baked Clams Casino

Baked Clams Casino

Clams Casino

3 dozen “littleneck” clams, shucked
(see video – http://www.youtube.com/watch?v=LGRAcit6FOA)
1/2 stick butter
1 onion, finely diced
1/2 red bell pepper, finely diced
2 cloves garlic, minced
red pepper flakes, to taste
1/4 cup white wine (drinking quality)
juice of 1/2 lemon
1/2 teaspoon dried oregano
salt & black pepper, to taste
grated parmesan cheese
1/2 pound bacon, uncooked

Preheat oven to 425°.  Place shucked clams in a large baking sheet sprayed with pan spray.

In a large skillet over medium heat, melt butter.  Add onions, red pepper, garlic and red pepper flakes.  Cook until vegetables are soft (about 10 minutes).  Add white wine (or stock seafood stock if you prefer), and lemon juice, simmer until most of the liquid is evaporated.

Remove vegetables from heat.  Place 1 teaspoon of vegetables on top of clam, add grated parmesan cheese and 1 piece of bacon shaped to fit clam.

Bake 10-15 minutes, or until bacon is crispy.  Top with freshly squeezed lemon juice and lemon wedges, if desired.

Ossoboco

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People always ask me where I like to go out for dinner, what’s my favorite restaurant?That is usually a pretty tuff question, not that we don’t have some great restaurants in the Memphis area, but I am always in search of a great Italian restaurant, and there is only one that I can name, “Pasta Italia”.  Unfortunately the owners packed up the restaurant and headed to Chattanooga a few years back….but this story has a happy ending, the owners decided to returning to this area….great news!!!!   After hearing this news yesterday, I started to think about one of my favorite meals at this restaurant and great Italian restaurants in other cities and I have to admit, one of them is Ossoboco.  Now, this is not a difficult dish to make, so why don’t I make it that often?  Guess this is one that I really like to have out, best part is eating the marrow out of the bone…total yum!

Yesterday I decided to stop at Fresh Market and purchase a couple of “veal shanks”…a little costly, but once again, this is a special dish.  I hope you try this recipe at home.  I served it with some orzo pasta, pre boiled in water, drained, simmered in beef stock with fresh mushrooms, chunks of fresh tomatoes and spinach.  This really was a perfect accompaniment to the Ossoboco.

  • 4 veal shanks, 1 1/2″ thick
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • sea salt & freshly ground pepper
  • 1/2 cup all purpose flour
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup beef stock
  • 1  container pomi brand chopped tomatoes
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • Gremolata – 1/2 cup freshly chopped parsley, 1 clove garlic, minced & zest from 1 lemon

In a large pot over medium heat, add butter and oil.  Place flour in a round cake pan or dish.  Generously season both sides of veal shanks with salt and pepper.

DSC_0008 Dip veal in flour shaking off excess. DSC_0010 Place veal in pan and sear both sides until golden.  Remove from pan.  Add onions, carrots, celery and garlic.  Cook until soft, about 5 minutes.

DSC_0013

Place veal back into pot and add remaining ingredients (except the gremolata).  Cook over very low heat for 2 hours, or until meat is very tender, but not falling off the bone.

DSC_0018

In a small bowl mix the gremolata.  Mix into the ossoboco just before serving.  Pour yourself a nice glass of Pinot Grigio for a job well done….DSC_0025Bon Appetito!DSC_0040

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