Roasted Clams With Pancetta And Red Bell Pepper Coulis Recipe - Cooking Index
Roasted Clams With Pancetta And Red Bell Pepper Coulis Recipe - Cooking Index
In 1917, a society grande dame asked Julius Keller, maître d' of the Casino restaurant in New York, to surprise her with a new dish. Keller presented clams baked on the half shell, topped with minced bell pepper, herb butter and bacon. By the twenties, Clams Casino, as Keller called it, was ubiquitous on restaurant menus. Here is a lightened version with great lively flavors.
Type: Fish, Shellfish| 1 teaspoon | 5ml | Red bell pepper (large) |
| 1 tablespoon | 15ml | Olive oil |
| 1 teaspoon | 5ml | Dried oregano |
| 1 | Garlic clove - peeled | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 24 | Littleneck clams - scrubbed | |
| 3 | Pancetta or bacon - cut into 24 pieces | |
| Lemon wedges |
Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper.
Preheat oven to 500 degrees. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet.
Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.
This recipe yields 4 servings as appetizers.
Source:
Bon Appetit, September 1999
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