Passport & Plate - Billy's Best Clams Casino
USA | Wednesday, February 25, 2015 | 1 photos
Ingredients
12 clams (hand-caught in Narragansett RI); shucked- save clam and all juice- chop clams to small pieces
2 Packages Ritz Crackers (crumbled)
3 Tbs. butter
clam juice
1 lb. grd. chorizo (cook)
1 lg. tomato chopped
1 lg. red pepper chopped
1 lg. onion chopped
2 celery stalks chopped
2 Tbs. Old Bay seasoning
Salt & Pepper
1/2 c white wine
1/2 c. good sherry wine
1 tsp. thyme
1 pkg. bacon. Each strip cut into 4 pieces
How to prepare this recipe1). Go out and catch your own crabs. My dad and I prefer the foot-digging-method
2). Shuck clams in half. Save shells to be stuffed (clean very good). Chop clams into sm. pieces saving any clam juice you can
3). Skillet on med heat- cook chorizo (7mins). Add butter, onion, pepper, and celery. Cook for 10 mins or until veggies are tender.
4). Deglaze skillet by adding white wine and sherry. Reduce juices by half. Add Old Bay season and thyme. Add clam juice and chop clams and tomato. Add Salt and pepper to taste
5). Turn heat to simmer. Simmer for 15-20mins.
6). Remove from heat; add in crumbled ritz crackers. Make sure consistency is tacky, wet but not soupy.
7). Stuff clam shells and place bacon strip on top.
8). Place clam shells in 9x13 pan. Turn oven onto broiler low. Cook in oven until bacon is crispy (about 15 mins but make sure to watch to avoid burning bacon)
The story behind this recipeMy inspiration for developing and growing this recipe is my Dad. I grew up going to the Cape with my whole family. I would go clammin' with my father to catch our very own clams to make this recipe. My job as a little girl was to help cut up all the veggies and watch my dad shuck the clams. It was truly bonding and something my dad and I did every summer until I was 29. Unfortunately, my father and my best friend passed away when I was 29. I have now purchased a beach home and keep my father's memory alive by still clammin and cooking this recipe.
As a passionate "home-cook" I have continued to develop the recipe and make it better and better. The addition of chorizo, per my step-fathers love for it, is a tremendous addition adding some heat, texture, and flavor.
I am truly honored to finally share my dad's recipe to keep his passion for New England Seafood and time with his little girl. We developed our own clamming method which involves using only 1 tool- your feet. You slide your foot in a side-way manner to dig down in the sand until you feel the shell of a clam. You quickly put your hand into the hole and bring that clam up!!
