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| Another much-maligned classic, clams casino has seen its stock fall since its heyday in the 50's. |
| Our version retains the natural moisture of the clams with a layer of prosciutto (instead of chopped |
| bacon), which shields the clams from the heat. |
| 2 tablespoons carrots, diced |
| 2 tablespoons celery, diced |
| 2 tablespoons leeks, diced |
| 2 tablespoons onion, diced |
| Salt and freshly ground pepper to taste |
| 2 slices prosciutto, thinly sliced and cut into 1-2 inch pieces (or similar amount bacon or pancetta) |
| 8 large clams (like cherrystones). |
| 1. Preheat an oven to 400 degrees. |
| 2. In a pan over medium heat, sauté the carrots, celery, leeks and onion in the butter for 5 |
| minutes. Season with the salt and pepper. Add the wine, and deglaze by scraping the bottom of |
| the pan as you stir. Add the breadcrumbs and mix. Remove from heat. |
| 3. Put the clams (with their liquid intact if possible) on a baking sheet covered with crumpled |
| aluminum foil (use the foil to keep the clams from tipping over). Place a small piece of the |
| prosciutto, folded in two, over the clam. Place a tablespoon of the sautéed mixture over the clam |
| (make sure the prosciutto is covered) by the mixture. |
| 4. Bake the clams for 10 to 15 minutes, until lightly browned. |
| Yield: 2-3 appetizer servings. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated