These can be done outside on the grill on medium to high heat to melt the butter and render the flavors of the smoky paprika in the Longanzia. You can also fine dice or pulse Longanzia in a food processor and mix directly into the butter. Top the medallion of butter with a slice of Longanzia. Slice 1/4 inch medallions of the maitre d’ hotel-style butter you just made and top each of the clams with the medallion. Remember to slide your knife along the underside of the clam to free it from the “bottom” serving shell, as well reserve as much juice as you can in the shell half. Shuck (or have someone else shuck) the clams removing the “top” shell. Roll into a 1.5- to 2-inch-diameter log and freeze or chill. In wax paper or parchment paper lay out the softened butter mix.

Fold in the shallots, parsley, sherry wine and bell peppers. Cover and grill, turning occasionally, until. When the grill is ready, arrange the clams directly on the rack. In a bowl allow the butter to soften at room temperature. In a bowl, stir together the salsa and rosemary. For more details: .ģ tablespoons flat leaf parsley, finely choppedĢ tablespoons sherry wine (dry, cream or sweet)ġ 4-ounce stick Il Mondo Vecchio Portuguese Style Longanzia, sliced on the bias You can stop short of cooking these, cover the tray, and store in the refrigerator for up to 1 day.Il Mondo’s products are sold through numerous local shops and markets. Top with parmesean cheese and return to oven for 1 minute. Stir remaining 1/4 cup parsley into bread crumbs, then sprinkle a generous amount on each clam.

Cook clams in a 450 ° oven until butter is melted.

Sprinkle a small amount of bacon bread crumbs on top of each clam and press gently to adhere (don't use all of the breadcrumbs).

Discard the top shell of each clam. Losen clams from the bottom shell transfer to baking sheet.

In a medium bowl, stir shallot-bacon mixture and 1/4 cup parsley into butter.

Uncover pan and cook liquid until jammy.

Transfer clams as they open to a large bowl.

Add wine and clams, cover, and cook until clams begin to open.

Stir in shallots, garlic, and red pepper flakes.

In a large saut é pan, cook 3 strips of diced bacon over medium heat until slighly browned and crisp.

Season with salt and pepper transfer to a bowl to cool.

Stir in bread crumbs to evenly coat in bacon fat, tossing until bread crumbs are lightly toasted.

In a large skillet, cook 7 strips of diced bacon over medium heat until crispy.

1/2 cup minced flat-leaf parsley, divided.

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Clams casino on the grill recipe