Clams Casino Recipe:
24 small clams in shell
1/4 cup butter, softened
1/4 cup chopped green onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
2 cloves pressed garlic
4 slices bacon, crisply cooked and crumbled
PREPARATION:
Scrub and dry the clams. Using The Shell Opener; open the clams and remove clams from shell. Replace each clam into the deep half of shell. Discard remaining clam shell halves. Blend butter, chopped green onion, chopped bell pepper, chopped celery, lgarlic, and crumbled bacon. Press the mixture onto the clam in shell until it is even with the top of the shell.Set the clams on a shallow baking pan. Bake at 425° for 10 to 12 minutes. Serves 8 as appetizer.
| Oysters Rockefeller Recipe;
Scrub and dry the oysters. Using The Shell Opener, open the oyster shells. Discard the top shells;
In a large saucepan, melt the butter; add spinach, onion, parsley, bread crumbs, Tabasco Sauce, Pernod and salt. Cook, stirring constantly, for 15 minutes. Remove from heat. Press the spinach mixture through a sieve or food mill; let cool. NOTE: Mixture may be made ahead of time and refrigerated until ready to use.
Preheat oven broiler.
Set oysters ion a baking sheet
Spoon the prepared spinach mixture over each oyster and spread to the rim of the shell.
Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling. NOTE: Watch carefully these will overcook very easily.
Garnish the plates or platter with the parsley sprigs and the lemon wedges
Serve immediately.
Makes 6 servings or 36 appetizers.
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