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)
1 shallot
2 Piquillo peppers
2 cloves garlic
4 ounces white wine
1 Tbs. butter
Ciabatta bread

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.
To Plate:
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

Serves: 1

210 N.E. 18th St.
Miami, FL 33132
(305) 374-4635

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