Shellfish is a South Florida favorite and that’s what we’re serving up tonight. It’s time to grab a Bite with Belkys.
The Chef: Bobby Frank
The Restaurant: Mignonette in Miami
The Dish: Clams Casino
15 whole Middleneck clams
3 Tbs. Canola oil
3 strips bacon (your favorite)
2 Piquillo peppers
2 cloves garlic
4 ounces white wine
1 Tbs. butter
Method of Preparation:
– Put canola oil in a hot pan and add chopped bacon. When it starts to brown, add shallots– garlic and piquillo peppers- which is a variety of chili pepper. Sauté several minutes. Next- add Middleneck clams and white wine.
– Cover the clams to steam in the pan for several minutes. Take them out as they open- and set aside. **If clams don’t open, that means they’re bad- so don’t eat them! It’s not unusual for one or two in a batch to remain closed.
– Add butter to the sauce, mix well and let it cook down. Add salt, pepper and chives. Taste to make sure the seasonings are balanced.
Put the clams in a serving bowl. Pour the sauce over the clams and garnish with more chives, crispy bacon–and seasoned panko bread crumbs. Serve with fresh ciabatta bread. Great as an appetizer or a main course!
Serving suggestion: Sauvignon Blanc
210 N.E. 18th St.
Miami, FL 33132