Clams Casino

Here's a delightful recipe I got a long time ago from a very fine Chef who could do wonders with any kind of seafood. His name was Ardo, of Dennis and Ardo, Route 116, Somers, N.Y. Both gentlemen are deceased and I am pleased to share it with you:

Clams Casino

The clams should be small - 3/4 to 1-inch size - much smaller than cherry stones. You have to try hard to eat only 6.

Open clams to half shell and save juice. Place clams, on half shell, on baking dish and pour sieved clam juice over. Place one teaspoon of Casino Butter (see below) on each clam and a one-inch square of bacon over that.

Bake @ 350 F. until bacon is just eatable, basting clams while cooking. This is absolutely the best - thanks to the creativity of the late Chef Ardo.

Casino Butter:

One of the very fine chefs that I knew made Casino butter this way. Recipe is for one pound of unsalted butter but can be divided into 1/2, 1/4 etc.

• 1 lb. unsalted butter to stand until warm room temp.
• 1 whole roasted sweet red pepper (or pimento). If using red pepper, cook on open flame until skin is blackened, let cool and remove skin and insides.
• 1 whole green pepper, skin on, insides removed.
• 2 cloves of garlic -- index finger size, or if you're a garlic freak, thumb size.
• 1 large sprig of Italian flat leaf parsley.

Put all ingredients, except butter, in a blender and reduce to liquid or as close thereto as possible. Next, stir into warm room temperature butter until thoroughly mixed. If using red pimento from jar, no salt is needed. If using roasted sweet red pepper, after all ingredients are mixed, taste for adding salt. Using lightly salted butter for this just will not do. Place mixture in refrigerator to harden - if use is immediate - or put in freezer if for future use.

This recipe is kindly provided by, and © Leonard Bibbo.

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