Between talk of Superbowl snacks and the AS3 cookbook.
I thought it would be a good time for this.
It's my signature stuffed clam appetizer... known simply as "Clams Canino".
If the mderator of the AS3 wants to add it great!
Clams Canino
40 empty large clam shells (1/2 shells)
1 #5 can of chopped Ocean Clams (Sea Clams)
1 large onion chopped - fine
An equal amount of celery - chopped fine
4 tbs chopped garlic
1 tbs of Italian spice (or oregano and basil)
1 tbs Parsley
1tbs of chicken base (or 2 cubes)
2 lbs Butter
About 5 cups flour.
1. In a small saucepan make a roux out of butter and flour, make a nice
*thick* roux and let it simmer about 15 minutes (at least) to get all the
"graininess" out of the flour. Set aside.
2. In a LARGE frying pan, sauté the celery and onion till "clear", add
the garlic, Italian spice, and the 1 tbs of parsley. Mix it all up and
keep it on the heat.
3. Add all the juice from the #5 can of clams and the chicken base.
Reduce over high heat and keep mixing.
4. When about 1/4 of the liquid is left - add the clams. Mix it all up
and reduce to a nearly no liquid condition.
5. Reheat the roux and fold it in - mix everything all up. Work this
for about 3 minutes over the heat till all is mixed.
6. Stuff the clamshells with the resulting thick mixture. Set on a
baking sheet.
7. Sprinkle Parmesan, then parsley, and paprika over the tops of your
stuffed clams.
8. Bake at 375 for about 20 minutes. Don't let them go over or they'll
get really hard.
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