Clamseronymus
Shoo Boy! What a cold, long winter it’s been. I’m sure I can speak for everyone and say we’re glad spring is finally on the way.
Spring fishing is almost here, but in the mean time us seafood lovers need to make the best of what the early season has to offer. The clam is often overlooked as a local catch, but in fact the winter is the best time to harvest this jewel.
Clams can be used as appetizers or entrees. In this recipe, they are used as an appetizer. Similar to clams casino, however, I like to add my own little personal touch to them.
You will need:
1 dozen fresh local clams (in shell)
1/2 cup (approximately) grated Parmesan cheese
1 spring onion (chopped small)
2 tablespoons real bacon bits
1 tablespoon granulated garlic
2 teaspoons Italian spice
1 lemon (for juice)
Worcestershire sauce
Aluminum foil
First prepare the clams. When you get home, wash the clams and place them in your freezer for approximately 2 hours. This will tenderize the clams, and at this point they will be ready to shuck.
You should be able to slide your knife carefully between the clam lips. Once set, apply pressure. The clams will open with one steady cut.
Then portion the clam meat into two, using both sides of the clam.
Now place some aluminum foil on a cookie sheet, and crumble the foil so that it will support the clam shells from tipping over. Pre-heat your oven to 375 degrees, and place clams on foil.
Mix the cheese, chopped onion, bacon bits, garlic, and spice. Then add a drop of lemon juice and a drop of Worcestershire to each clam. Next, top the clams with the cheese-onion-bacon-spices mixture.
Bake your clams until bubbly brown, which should be approximately 10-15 minutes.
Finish by serving with cocktail sauce or over tomato sauce and noodles.
Buy and eat local!
Chef Danny H.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
