| CLAMS CASINO |
| Printable Version |
| 4 slices of lean bacon, chopped fine ½ cup chopped onion 1 large garlic clove, minced 1 tbsp. olive oil ½ cup finely diced red bell pepper ½ cup finely diced green bell pepper ¼ tsp. dried oregano, crumbled 1 tsp. wine vinegar 1 tbl.freshly grated Parmesan 12 medium (2½-inch) clams, shucked and the bottom shells reserved Coarse salt for filling the pan and platter In a heavy skillet cook the
bacon over moderate heat until it begins to brown but is
not crisp. Transfer it with a slotted spoon to paper
towels to drain and discard the fat from the skillet. In
the skillet, wiped clean, cook the onion and the garlic
in the oil over moderately low heat until they are
softened, add the bell peppers and the oregano, and cook
the mixture, stirring, until the bell peppers are
crisp-tender. Transfer the mixture to a small bowl and
stir in the bacon, vinegar, Parmesan cheese, and salt and
black pepper to taste. The bell pepper mixture may be
made 1 day in advance |