Clams Casino

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             FOOD FUNNY
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Thanks to Anna Welander for sending us this classic food funny:

A couple trying to break into society hosted a dinner party. As the
guests were enjoying their dinner salad, the maid called the hostess
from the table. The maid informed her that the cat had climbed on the
kitchen table and eaten a large portion of the salmon. The hostess
decided to drive to the corner store to get some canned salmon to fill
the eaten portion and quickly got back with appropriate fillers. As the
guests were enjoying the fish, the maid called the hostess into the
kitchen and announced while wringing her hands, "Madam, the cat is dead."

The hostess and her husband informed the guests and suggested it might
be best if everyone went to the hospital and had their stomachs pumped.
Returning home, the couple asked the maid where she had put the cat. "It
is still out on the road where you ran over it on the way to the store."

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             TODAY'S RECIPE
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Clams Casino were developed at the Narragansett Pier Casino restaurant
in Rhode Island in 1917, or so the story goes. Since then they have
appeared on restaurant menus all over the country.

Clams Casino

2 dozen raw cherrystone clams on the half shell
4 Tbs (60 ml) butter at room temperature
1/4 cup (60 ml) finely chopped green bell pepper (capsicum)
2 Tbs (30 ml) finely chopped shallots
2 Tbs (30 ml) finely chopped pimientos
1 Tbs (15 ml) lemon juice
4 slices bacon, partially cooked and cut into 6 pieces

Arrange the clams on a layer of rock salt (to prevent them from tipping)
on a large baking sheet. Mix the butter, bell pepper, shallots,
pimientos, and lemon juice until combined and divide among the clams.
Top each with a piece of bacon and bake in a preheated 450F (230C) oven
until the bacon is crisp, about 6 minutes. Serve immediately.
Serves 4.
Received on Sun Apr 20 19:48:06 2008