CLAMS CASINO
Allow 8 to 12 Cherrystones per portion for a main dish; 4 clams for each appetizer service. Have the clams opened at the fish market and packed on the half-shells.
Sauce
1/4 cup butter
1 tsp anchovy paste
1/4 cup minced green pepper
1/4 cup grated onion
2 tsp fine chopped pimiento
4 slices raw bacon, cut in tiny pieces
salt, pepper, lemon juice
Heat the oven to 450.
Remove clams from shells and discard the juice. Bed the shells firmly in a baking pan, surrounded by crumpled aluminum foil to keep them upright (rock salt is fancier, if you have it).
Cream butter and anchovy paste, distribute evenly among the shells. Insert a clam in each shell and sprinkle with lemon juice.
Combine chopped pepper, pimiento, onion, salt and pepper, and distribute among the clam shells. Top with bacon bits, and bake until top browns: about 20 minutes..
OYSTERS ROCKEFELLER
Oysters highly seasoned baked on a bed of spinach
3 dozen oysters, opened on the half shell
1 package cooked frozen chopped spinach
2 cups white sauce made from condensed cream soup (celery)
3 T sherry
1 egg
2 T butter
1 T each minced onion and parsley
1/2 tsp Worcestershire Sauce
1/4 tsp salt
1/2 tsp Monosodium Glutamate (Accent Powder)
6 drops Tabasco
dash of nutmeg and of Nepal pepper
Heat the oven to 375.
Bed oysters in their shells upright in crumpled aluminum foil in a baking pan. Sprinkle lightly with sherry.
Cook spinach till slightly underdone, and drain thoroughly.
Meanwhile, combine condensed soup with ½ cup milk and heat gently. Add a beaten egg, blend thoroughly and place over hot water.
In a separate skillet, melt the butter and saute onion for 3 minutes. Add drained spinach and ¼ cup of the soup, plus all seasonings, and blend. Saute for 3 minutes, distribute over the waiting oysters.
Top with the rest of "the soup-sauce, sprinkle with grated Parmesan cheese and bake for 15 minutes until light brown.
COQUILLES ST. JACQUES
Scallops in a wine sauce, baked in their shells.
Any shellfish will respond to this treatment, alone or in combination.
1 1/2 cups white wine
1 bay leaf
2 T fresh chopped parsley
1/4 tsp each thyme and fennel seeds
1 1/2 pounds scallops
1/2 pound mushrooms
6 shallots or a small white onion
1 T butter
1 tsp lemon juice
Alternative Sauce Preperation
1 tin condensed mushroom soup
2 egg yolks
4 T heavy cream
or
4 T flour
2 egg yolks
4 T heavy cream
1 tsp salt
4 T butter
Combine wine, bay leaf, parsley, thyme and fennel; bring to a boil, add scallops and simmer 10 minutes.
Sea scallops should be cut in pieces, but the tiny Eastern bay scallops are used whole. Drain, but reserve the hot liquid.
Separately, saute sliced mushrooms, shallots or onion in butter and lemon juice, for 10 minutes. Strain and combine all the hot liquids in one pan, all the solids in another.
If you use Alternate Sauce #1: Start heating mushroom soup in a double boiler while scallops and mushrooms are cooking. Prepare the egg yolks, lightly beaten in a cup, and mixed with the cream.
Thin soup with 11/2 cups of the hot liquids, stirring smoothly. Add a bit of this to the cream and egg yolks, blend smooth, and pour back into the sauce. Stir gently as it thickens, for about 5 to 10 minutes, and combine with scallops and mushrooms.
Alternate Sauce #2 (This is the traditional preparation method)
Melt butter in a saucepan, add flour and stir over low heat till free of lumps. Gradually thin with 2 full cups of the hot scallop-mushroom liquid, stirring constantly.
Remove from the fire; combine egg yolks and cream, slightly beaten together; add a little sauce to egg yolks and stir smooth, then return to main sauce pot. Blend thoroughly, and combine with scallops and mushrooms.
Final operation, no matter which sauce you prepare: Distribute the creamed fish mixture among 4 large scallop shells, top with crumbs and grated Parmesan cheese, brown under a broiler for 5 minutes.
Check out other great gourmet fish recipes by Clicking Here
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