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Chef2Chef Recipe Club - Volume 6 Issue 78 - April 21, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, When you "Just Gotta Have" Linguini with Garlic Clam Sauce or Clams Casino, littleneck clams hit the spot. Littleneck clams are the smallest, and most flavorful of the hard-shell clams. They are the "clam of choice" for most chefs. Use littleneck clams for soups, stews, casseroles, or serve them baked, broiled, fried, steamed or raw on the half shell. Their pleasant salty taste and oh so slightly chewy texture will bring a smile to your face every time. Littleneck clams should be cooked within 2 days of purchase. Live clams can be stored in your refrigerator for up to two days in an open container covered with a clean, damp cloth. Cooked ones can be refrigerated up to 3 days at 38°F. Live clams should never be stored on ice, or kept in a sealed plastic bag. They must be able to breathe to stay alive. A live clam will have its shell tightly closed. If the clam's shell is open, give it a little tap with your finger, if it closes it is still alive, if not, toss it out. Live littleneck clams can be steamed, added to stews or casseroles, baked, or broiled. In all cases, the shell of the clam will open when it is done. If it doesn't, discard it. Some recipes call for opening the clams before they are baked or broiled. If you need to open the clam, place it in the freezer for about ten minutes. The cold will make it easier to open. I've included a recipe today from Chef Paul Silva for his famous Clams Casino. He uses Cherrystone Clams in his recipe. They are bigger than Littlenecks, perfect for cooked or stuffed clams, but less desirable for eating raw, in my opinion. -------------------------------------------------- 121MerchantAccount.com 121merchantaccount.com offers restaurant owners merchant processing for as low as 1.64%. Not only do they save you money on processing, they can increase your business and productivity with low cost point of sale systems, gift card solutions, effective web design and internet marketing. Call toll free 800.628.5764 or Click this link: http://html.chef2chef.net/goto.php?id=412 -------------------------------------------------- Jalapeno Cilantro Clams with Lime Butter 4 dozen littleneck clams 1/4 cup chopped cilantro 2 teaspoons chopped garlic 1/2 cup white wine 1 tablespoon chopped jalapeño Preparation: Rinse clams and drain. In large sauté pan with lid bring remaining ingredients to a boil. Add clams and cover. Cook 5 to 7 minutes or until clams open. Serve with Lime Butter Lime Butter| 1/2 cup butter 1/4 cup fresh squeezed lime juice Melt butter and add lime juice. Serve with Spicy Clams. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net Chefs, Caterers and Personal Chefs…No More Masking Tape! 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U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Paul Silva's Clams Casino Makes enough stuffing for approx. 24 clams Ingredients: 6 slices bacon, chopped fine 1/2 cup chopped onion 1 clove garlic, minced 2 tbsp. olive oil 1/2 cup finely diced red bell pepper 1/2 tsp. chopped oregano 1/2 tsp. chopped thyme 2 tsp. red wine vinegar 2 tbsp. finely grated Parmigiano Regianno 24 cherrystone clams, shucked and clams kept in bottom half of shells Coarse salt, for filling the pan and platter Preparation: Cook the bacon over medium heat until it browns and just starts to crisp. Transfer with slotted spoon to drain on paper towel. Add the olive oil to the bacon fat and add the onion, garlic, red bell pepper and oregano. Season with salt and pepper. Sauté over medium heat until the vegetables have softened. Add the red wine vinegar and remove from heat. Add the bacon pieces. Cool the mixture completely. Using the coarse salt to balance the shells, arrange the clams on a baking sheet. Divide the bacon-pepper mixture on the clams. Top with the Parmigianno cheese. Bake the clams in a pre-heated 400F oven for 15 minutes, or until the cheese has melted and the clams cooked through. Arrange the clams on a platter filled with more coarse salt. Serve immediately. -------------------------------------------------- Request FREE information and kick-start your NEW career in 2004! Our TOP Rated Culinary Institutes will provide you with the hands-on experience you need for an exciting and rewarding career in the rapidly growing culinary field. Click here http://html.chef2chef.net/goto.php?id=348 and ask for information today from a culinary school near you. You will be glad you did in 2005! -------------------------------------------------- Spanish Clams Yield: 4 Servings Ingredients 3 tbsp. olive oil 1 med. Onion, finely chopped 3 oz prosciutto ham; diced 1/4 cup dry sherry 3 dozen littleneck clams Preparation: Warm the oil over moderately high heat. Add onion and sauté for 1 minute. Reduce heat to low, cover skillet and cook slowly for 15 minutes, until the onion is tender. Stir in the ham. Add the sherry and clams. Increase the heat to moderate, cover and cook until the clams open, about 5 minutes. Serve hot. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |