Clams Casino

• 12 hard-shell clams littlenecks scrubbed
• 2 Tbs. unsalted butter
• 1/2 cup finely chopped red bell pepper
• 1/3 cup finely chopped shallot
• 1/4 cup dry white wine
• 1/2 cup coarse fresh breadcrumbs
• 1/4 cup finely grating cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• 3 slices bacon, sliced crosswise 1/4 inch thick
• Lemon wedges, for serving
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• Position a rack in the center of the oven and heat the broiler on high.
  Arrange the clams on a heavy-duty rimmed baking sheet.
  
   Broil until they open, 5 to 7 minutes, removing each clam with tongs as it opens and transferring it to a clean rimmed baking sheet to cool. Once all the clams have opened, collect any spilled clam juice from the first baking sheet in a measuring cup.
• Pick up a clam; holding the bottom shell and keeping the clam level, twist off the top shell. 
• Arrange the opened clams on the baking sheet. Run a spoon underneath each clam to loosen it from its bottom shell. Distribute the reserved clam juice among the clams.
When the clams are cool enough to handle, discard the top shells:
Melt the butter in an 8-inch skillet over medium heat. 
 Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes
• Stir in the wine and cook until the liquid is reduced by half, about 2 minutes.
• Remove the skillet from the heat and stir in the breadcrumbs,cheese, parsley.
• Place mixture evenly on top of all clams and top with the bacon.
• Broil until browned, about 5 minutes.
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Shrimp Scampi

12 large shrimp, cleaned and shell removed.

4 T butter

1/4 cup olive oil

7 cloves garlic, chopped fine

2 large shallots, chopped fine

1/2 oz lemon juice

3/4 cup white wine, dry

3/4- 1 cup pasta water


8 oz pasta, spaghetti, angel hair, linguine.

Add butter and olive oil to small pot.

Simmer for about 7 minutes.

Add wine and lemon juice and simmer for about 10 minutes.

Boil water for pasta..

Cook pasta per package directions.

At the last 5 minutes of cooking time add shrimp to butter, shallot and garlic mix.

Add 3/4 - 1 cup pasta water to above.

Drain Pasta, toss with butter and garlic mix.

Top each portion with 1/4 cup Parmesan cheese.


Serves 2

Could also serve over rice.

All Purpose Batter, fish or chicken

1 cup flour
8 ounces beer
1 egg
1/2 teaspoon baking powder
2 teaspoons garlic powder
1 tablespoon Paprika

Place all in bowl and mix well.

Heat 32 OZ Canola Oil in large pot or high sided frying pan.

Place 1 cup flour on a plate.

Dredge fish, chicken in flour then dip into batter.
Dredge in flour again.

Place in hot oil and fry product until golden.

Makes enough patter for about 2 lbs.

Shrimp, Mushroom & Blue Cheese Casserole

Serves 2


Ingredients for sauce:

8 oz white wine
1 medium onion
8 oz.mushrooms
Corn startch
Water

How to prepare the sauce:

Blend all above and reduce till 1/3 is left.
Add 8 oz heavy cream and blend
Add 1 spoon garlic powder, chicken base 
Boil and add corn starch til thick

Ingredients for casserole:

8 black tiger shrimp per portion
4 oz crumbled blue cheese
8 slices Gouda cheese, deli counter Gouda is fine
Celery
Carrots

How to prepare the casserole layers:

Put cut celery and carrots in casserole (optional)
Put the raw shrimp on top
Then add sauce cold on top of shrimps
Add crumbled blue cheese on top of the sauce and cover with graded Gouda cheese
Put in oven at 350 F for 30 minutes
Increase to 400 F for 5 minutes till cheese builds a brown crust (if using Gouda)

SERVE OVER HOT WHITE RICE

Crab Cakes

1 lb crab meat
3/4 cup breadcrumbs
3 T Mayonnaise
1 T Worcestershire Sauce
2 eggs

Rinse crab meat well in a colander.
Squeeze dry.
Place in bowl with all other items and mix well.

Make into patties, you should get about 8 medium sized ones.
 
Spray baking pan with no stick spray, place crab cakes on it.
Spray crab cakes with no stick spray, turn over and repeat.

Bake at 425 for 15 minutes, turn over and bake for an additional 15 minutes.

Stuffed Clams

1 Dozen little neck or cherry stone clams, cleaned
1 Cup bread crumbs
2 Teaspoons garlic powder
1/2 - 3/4 Cup chicken stock
Olive oil for drizzle over clams

Place clams in a 450 degree oven until they just open. Remove from oven.

Open throwing away 1/2 of the shell and removing clam from the other half, then place back.

Mix bread crumbs, garlic powder and enough chicken stock to make a fairly firm mixture.

Place the mixture over the clam, in each shell.

Drizzle with olive oil.

Place on cookie sheet with about 1/2 cup water.

Broil until the tops are brown.

HINT: If you purchase clams the day before, rinse well, refrigerate and place in a container with a wet towel over them.