three-finger pinch crushed red-chile flakes.4 strips thick bacon, sliced width-wise into 1/2-inch strips.4 dozen littleneck clams, scrubbed clean and purged.This one-pot interpretation is assembled in two parts: routine stove-top prep and grand grill finale. Serve the stuffed clams hot.Rhode's Island's classic clams casino, often credited to Julius Keller, maître d' at the original Narragansett Pier Casino, is a baked half-shell appetizer traditionally made with shoreline flavor elements: clams, bacon, vegetables, and breading. Top with a drizzle of extra-virgin olive oil and a sprinkle of lemon zest. Sprinkle the breadcrumb mixture over the stuffed clams.īake for 10 to 15 minutes, or until the stuffing is golden brown and crispy. In a small bowl, mix together the parsley, breadcrumbs, Parmesan, oregano, remaining 4 tablespoons olive oil and 2 tablespoons butter. Place the stuffed clams on a baking sheet or in a baking dish lined with the rock salt.

Spoon the rice mixture into each clam shell, packing it down slightly.

Finely chop the clam meat, then add it to the cooked rice. Remove the cooked clams from their shells, being careful not to tear the meat. Bring to a boil and cook for 3 to 4 minutes, or until the clams have opened. Place the clams in a large pot and add the rest of the white wine. Then slowly start adding the chicken stock 1 cup at a time, cooking in between each addition until all the stock is absorbed. Add 1/2 cup wine and cook until reduced by half. Add the risotto rice and cook another few minutes for rice to toast. Cook for 2 more minutes, so the shallot begins to soften. Saute for just a minute, then add the tomato paste and smoked paprika. Let melt, then add the shallot and garlic. To a large pan over medium-high heat, add 4 tablespoons olive oil and 2 tablespoons butter. Discard any clams that are open or don't close when tapped. Rinse and scrub the Cherrystone clams under cold running water. Preheat the oven to 400 degrees F (200 degrees C).

Clams casino level 1