Wednesday, July 28, 2010


Guy and Gary found a great place to go clamming today in the Bogue Sound off Emerald Isle.  The water was about 1-1/2 feet deep and they quickly dug up about 80 clams.  These were the first "Down East" clams for both guys, though they've clammed off the Jersey shore with great luck.  Gary's been pretty well supplied with clams from New Jersey when his brother comes to visit, and Guy manages to beg some.  But, heck, a tip from a local on where to go enticed the men to give it a try.  They weren't disappointed -- it was easy digging.  Gary took the catch home and brought us these fabulous clams casino.

With a little arm twisting, he graciously shared his recipe for this wonderful treat, and I can't wait till these two go clamming again, soon please.

Gary's Clams Casino
Bear Rating:  9 out of 10

About 24 clams
2 Tbsp. butter
2 Tbsp. extra-virgin olive oil
1/4 tsp. garlic powder
2 Tbsp. Pinot Grigio, or other dry white drinking-quality wine
1/4 tsp. Old Bay seasoning
1/4 - 1/2 cup plain breadcrumbs
2-3 Tbsp. freshly grated Parmesan cheese
1/2 tsp. Italian seasoning

Shuck clams, discarding top shell.  Spread clams on half shell on large baking sheet.  Heat butter in microwave till almost melted.  Stir in garlic powder, wine, and Old Bay.  Drizzle over clams.  Sprinkle breadcrumbs and cheese over clams, then Italian seasoning.  Bake in a 375F oven about 25 minutes, or till tops are golden brown and clams are heated through.  Serve immediately.

1 comment:

  1. Looks A-mazing :) Can't wait to try this!


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