FROM OUR RECIPE ARCHIVES: Gabe’s Mom’s Clams Casino

In our current issue, Rachel Wharton introduces us to fishmonger Gabrielle Stommel, aka Gabe the Fish Babe, who delivers ultra fresh Rhode Island fish to restaurants in New York City. Stommel shared with us her mom’s recipe for clams casino.

In our current issue, Rachel Wharton introduces us to fishmonger Gabrielle Stommel, aka Gabe the Fish Babe, who delivers ultra fresh Rhode Island fish to restaurants in New York City.  Stommel shared with us her mom’s recipe for clams casino. “My mother, Sabrina, makes this delicious yet simple appetizer whenever we get fresh clams,” says Stommel.

“It’s the perfect mouthful—served right in its shell!”  Read our full profile of Gabe the Fish Babe here.

GABE’S MOM’S CLAMS CASINO
Makes 1 dozen clams
From Gabrielle Stommel, aka Gabe the Fish Babe

1 dozen hardshell clams (such as littlenecks or cherrystones)
¼ bunch flat-leaf parsley, washed and de-stemmed
3 pieces raw bacon, cut into 1-inch pieces
Bread crumbs, preferably from French or sourdough bread
Freshly cracked pepper and lemon juice to taste

Preheat oven to 425°. Shuck your clams so that they’re on the half-shell and lay them on a baking sheet. Add a pinch of bread to each clam. Add a leaf of parsley to each clam. Cover each clam with a piece of bacon. Bake for 15 to 20 minutes. Add cracked pepper and lemon to taste!

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