I gotta say, I picked some a week and a half ago and they were ON TIME. As for the clams, I steamed to open them, put the on the half shell with shredded mozzerella, hot butter (melted butter with hot sauce with a little sugar), diced jalapeno and red onion. I then put them on the grill and let them cook for 20 minutes till it was all boiling.
Anyone got any other good suggestions for clams on the half shell?
Every piece of tail you turn down is a piece of tail you didn’t get.
xHCFKx
Pat “Homey” Matthews up in georgetown made Clams Casino every time i gave him a bucket. don’t know his recipe, but here’s one copied and pasted from a website:
Clams Casino Recipe
* 2 dozen cherrystone clams OR mussels or oysters
* rock salt
* 6 strips bacon
* 6 tablespoons butter
* 1/2 cup shallots -- finely chopped
* 1/2 cup fresh herbs* -- chopped
* 1/2 cup green pepper -- finely chopped
* few drops Tabasco sauce
* 2 tablespoons lemon juice
* 1 teaspoon Worcestershire sauce
* fresh ground black pepper
Open the clams and set aside the best 2 dozen shells. Spread a layer of rock salt in pie pans, and nestle the selected shells in the salt. Fry the bacon gently until it has rendered all its fat, then drain on paper towels. Mix the butter with the shallots, parsley and herbs, green pepper, Tabasco, lemon juice, and Worcestershire. Put a clam in each shell and top with a dollop of the butter mixture. Grind a little pepper over each. Break up the bacon into 24 pieces, and set a piece on top of each shell.
Broil under a hot broiler for 6 - 8 minutes, until the herb butter is sizzling and the bacon is crisp.
*Use three-quarters parsley, one-quarter fresh dill or tarragon
http://www.dianaskitchen.com/page/appi/casino.htm