Jims Galley

Jims Galley

Tuesday, September 28, 2010

JB's Atlantic City Clams Casino


Travel Virginia Magazine HOLIDAY ISSUE

Grillin and Outdoor Livin with Jim Baugh
Reporting dockside

By: Jim Baugh
TITLE: Breakin out the “Clams” for the Holidays!

Hello everyone! We all have to reach into our pockets and dig out the clams for the Holidays, nothing gets “one” in the holiday spirit like spending “Clams \ Bukoo Denero \ or just plain CASH to help exhilarate the Christmas cheer.

Well I, too am guilty of emptying the bank out during the holidays, with family, friends, and two kids in college, you don’t have to look far in order to spend “clammage” on something! So, I suggest you give yourself a true treat this holiday season. Get some clams for yourself! The ones I am talking about I catch, or rake up over on the northern shores of Hampton. I try to find the smallest ones I can. Our Suzuki Show Boat is not only an awesome offshore fishing boat, but it’s one of the best clamming boats around. When I fill our offshore cooler full of clams, you know it’s going to be a long barbecue!

Now, if you are a bit short on time and want to buy some fresh Cherrystones from your local seafood market, that’s fine. This recipe today is my very own version of Clams Casino. A dish that I will always make up for my family and friends during the holidays. You can bet, I will be making several batches up this season.

This version is similar to the one I ordered all the time while I was performing close up magic in Atlantic City some 28 years ago. I learned the recipe then, and have improved upon it since. OK!!

The Clams
I like to use small Cherrystone clams, you can usually purchase them at any decent seafood retailer, or you should be able to order up a batch. I like to purchase 50 at a time. That’s a good number for an appetizer for about four people. Now, this dish is not hard to make, but does require some prep time. First up, you want to put the clams in a steamer and steam them in beer, only until the clams just begin to open, then remove them from the heat and let cool. Once the clams are cool, just break off the top part of the shell so you have a half shell with a clam inside. Very simple. Once done, just sprinkle a little bit of garlic powder and Old Bay over the clams, not alot-just a touch.

The Baugh Toppings
You will want to chop one onion very fine. One bunch of fresh parsley. Cook, drain, then chop about 10 pieces of Bacon. Shred at least one cup of extra sharp cheddar cheese. Cut and chop about 10 basil leaves. Chop up about a quarter cup fresh smoked pork barbecue. Three fresh lemons cut and ready to squeeze!

How to prepare
Place all the clams in a baking pan and then take a spoon and place equal amounts of the chopped onion, bacon, parsley, and pork onto each clam. The cheddar cheese is then used to top off each clam. Sprinkle the chopped basil over top of the entire dish and lastly squeeze the juice of the three lemons over all the clams. Preheat the oven to 350 and bake for 25 minutes. Once done, broil off the top of the clams for about a minute. One other thing that I do is to put some white wine in the bottom of the pan before putting the clams into the oven. This adds moisture and a great flavor!
This dish is truly a crowd pleaser for sure. It also goes very well with Champagne. The two combined make for an extremely tasty and festive holiday treat.

Try it and let me know what you think!!
See everyone on the water, or dockside for a bite of waterfront living!!
For more recipes from the deep, just log onto www.jimbaughoutdoors.com

Bon Appetit, Bon Voyage, and Happy Holidays!

Jim Baugh
Jim Baugh Outdoors TV

No comments:

Post a Comment