Citizens, I grew up in New York City and one of my favorite meals was going to the local Italian-American restaurant, where this dish was my favorite appetizer.
The freshest clams, broiled with herbed butter, breadcrumbs and topped with bacon and a touch of Parmesan. This is indeed a glorious feast worthy of TFD and deserving to be in your personal recipe arsenal!
According to legend (and Wikipedia), the recipe for clams casino was originally developed in 1917 in the Little Casino in Narragansett, Rhode Island, by a maître d’hôtel for a woman of means wanting something special for her guests.
Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d’hôtel Julius Keller. She named the dish after the hotel, and word and popularity of the dish has since spread across the United States, including New Orleans, where oysters are substituted for clams.
Clams casino remains a very popular dish in Rhode Island, appearing on almost every menu.
In the first decades of the 20th century, if a restaurant wanted to be noted, it came up with a dish that involved the baking of shellfish.
While there was a profusion of this type of menu offering (often with the meat taken out of the shell prepared with sauce and returned to the shell), clams casino and oysters Rockefeller are among the few surviving dishes from the shellfish fad.
The dish is popular with Italian-Americans, having “a permanent spot on just about every trattoria menu” in Little Italy, Manhattan, and is considered an American classic.
Clams casino is often served at Italian festivals and during the holidays in the United States.
My Citizens, unleash your inner Goodfella and enjoy my version of this classic recipe! I’ve enhanced the recipe by specifying top-quality vermouth instead of white wine, the use of thyme flowers (or thyme, if you prefer) and a bit of extra heat by using jalapeño instead of green bell pepper, amongst other tweaks.
Battle on – The Generalissimo
The Hirshon Clams Casino
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