Clams Casino was created in 1917 at the Little Casino at Narragansett, Rhode Island and has been a huge hit ever since. This dish has been a favorite Italian-American Classics, mostly in restaurants. The dish was hugely popular in the 1970’2 and 80’ s but has cooled off on popularity in recent years. It’s still quite popular, but not so much as in those peak years when it was on just about every single Italian Restaurant menu in America. Never the less, it’s tasty as heck, and still has a great place in the Italian-American Culinary World.
24 Littleneck Clams (or Cherrystones) 6 Bacon Strips.
Cook till lightly browned
½ pound Butter, soft at room temperature
1 small Red Bell Pepper, cleaned and diced fine
1 Green Bell Pepper, cleaned & diced fine
4 Garlic Cloves, peeled and minced fine
6 tablespoons Fresh chopped Parsley Salt & Black Pepper
1/2 cup Plain Bread Crumbs
Wash clams and place in a large pot with half a cup of water. Cover pot and turn on flame to high. Steam clams in covered pot just to the point that they have all opened. You need to mix the clams around in the pot with a wooden spoon while they are cooking. Cover pot after mixing. As soon as all the clams are opened remove from heat and set aside to cool. Dice 2 of the Bacon Strips fine and place in a mixing bowl with all remaining ingredients, except the bread crumbs. Season to taste with salt & black pepper. Mix all ingredients into the softened butter with a wooden spoon. After the clams have cooled, remove from pot and remove the top part of the calm shell while leaving the meat of the clam in the bottom half shell with any remaining juices from the clam (do not discard clam juice). Cut bacon into little squares that will fit into the clam shells. Place about 1 tablespoon of the butter mixture over the top of each clam.
This Recipe is Excerpted from SEGRETO ITALIANO by Daniel Bellino Zwicke
SECRET ITALIAN RECIPES
and FAVORITE DISHES
by Daniel Bellino “Z”
Tomato Sauce and Marinara are two completely different things.”
“It’s all about quick, and light, and feeling the tomatoes in your mouth,” said Lidia Bastianich, who recently published her 12th book on the food of Italy, “Lidia’s Commonsense Italian Cooking” (Knopf).
Real marinara sauce has the taste and juice of fresh tomato, but also a velvety texture and the rich bite of olive oil: even the best jarred sauces can’t pull that off. And because it comes together from pantry ingredients before the pasta water even comes to a boil, it’s a recipe that home cooks should master.
The trick to perfect marinara is to cook it at a vigorous simmer, so that the tomatoes are cooked through just as the sauce becomes thick. The tomato pieces hold their shape, the seeds don’t have time to turn bitter, and the color stays bright red. Done right, it explains why spaghetti with tomato sauce is a dish that a person might crave virtually every day.
When making Marianara Sauce, the Tomatoes are cooked quick in a saute pan (frying pan) in Olive Oil that’s flavored with a good amount of Garlic, a little bit of Hot Red Pepper Flakes, fresh Basil, and maybe dry Oregano (optional). The tomatoes are left chunky and not pureed. You cook the sauce in about 10-12 minutes time.
When making Marinara Sauce, it’s best to use whole San Marzano Tomatoes ( Plum Tomatoes) that you crush with your hands, breaking the tomatoes up so they are no longer whole, but in smaller chunky pieces.
One of The BEST MARINARA SAUCE Recipes
Is in SEGRETO ITALIANO
by Daniel Bellino “Z”
MANGIA IATLIANO !!!
MEMORIES of ITALIAN FOOD
MANGIA ITALIANO just published! A Great New ITALIAN COOKbOOK just came out, it’s Mangia Italiano by Best Selling Italian Cookbook Author Daniel Bellino Zwicke , an author who is now considered to be America’s Premier Author on the wonderful subjects of Italian-America, its Culture, Peoples, and Italian-American Food. Bravo Daniel! This book, as with all Daniel’s books of stories and recipes of Italian Food is another wonderful Gem and Gift to Italian-Americans as well as all those who love its great culture and awesome food, which is without question America’s most beloved / popular food of them all.
We just got the book, and have read it end to end and just made a couple of the tasty recipes within. We just made Umbertos’s Linguine with Shrimp Sauce and Daniel’s recipe for Stuffed Artichokes are out-of-this-world delicious. We’ve already decide to make the Baked Clams Oreganata and Sicilian Fig Cookies for Chritsmas this year. And we’re just dying to try this best selling author’s recipes for one of the World’s most succulent dishes of all, PORCHETTA !!!
Well that’s it for now. We wish everyone in American and around the World, a most Merry Christmas and a Healthy Happy New Year to come.
Make Yourself a JUCICY SUCCULENT PORCHETTA !!!
Recipe in MANGIA ITALIANO !!!
Memories of Italian Food
UMBERTO’S CLAM HOUSE
Where CRAZY JOE GALLO Was WHACKED
Recipe for UMBERTO’S LINGUINE with SHRIMP SAUCE Inside
SPAGHETTI w / SHRIMP SAUCE alla UMBERTO
LINGUINE TOO !
MANGIA ITALIANO !
The HOTTEST NEW ITALIAN COOKBOOK
2017 / 2018