Page 12 - Boca Club News - April '21

Page 12, Boca Club News

The Good Life: Dining, Drinks, Destinations

Signature Recipe from Broken Sound’s

Executive Chef Jay Prisco: De-constructed Clams Casino

Here is a delicious and versatile dish
that can serve as either an appetizer
or entrée. It is presented here, in Chef
Prisco’s private collection recipe, for
a portion size of one dozen clams per
person. If you think about cutting it to
half a dozen as an appetizer because you
will be following it up with a big entrée,
be warned and prepared: your family and guests may be
asking for seconds! All of the recipes in these Boca Club News
monthly columns are presented here with the cooperation of
Clubhouse Manager Ed Cichielo and Director of Food and
Beverage Lorant Botha. Photo by Valentin Terzien, Assistant
Director of Food and Beverage.

Ed Cichielo Lorant Botha

Serves 4 (1 dozen Clams per portion)
Ingredients:
48 each Middleneck clams
4 Tablespoons olive oil
4 ounces small diced Nueske’s bacon
4 Tablespoons chopped herbs (parsley/thyme/oregano/chives)
4 Tablespoons chopped garlic
1 cup small diced onion
1 cup diced tri-color bell peppers
½ cup lemon juice
1 cup white wine
3 Tablespoons butter
½ cup Panko bread crumbs
½ baguette for crostini
salt and pepper to taste
1 Tablespoon crushed red pepper (optional)

Seasoned bread crumbs for topping:
Pre-heat your sauté pan over a medium heat. Add 1
Tablespoon of olive oil, add 1 Tablespoon of the chopped
garlic and sweat until the garlic is tender and translucent.
Add 1 Tablespoon of the chopped herbs and bread crumbs.
Pan toast until the bread crumbs are a light golden color. Set
aside and reserve for topping the clams just before serving.

For Crostini:
Pre-heat oven to 375 degrees. Slice baguette on the bias at Save Up To WE ARE
approximately ½” thickness. Brush with olive oil and lightly
sprinkle with salt and pepper. OPEN

For the Clams: 24/7
Pre-heat large sauce pot over medium high heat. Add 80% OFF
bacon and slowly render the fat until crispy. Add remaining
olive oil and garlic sautéing until garlic is light golden color.
If using crushed red pepper, add at this time. Add onions,
peppers, herbs and sauté for 1 minute. Add clams; as the clams
begin to open add lemon juice and wine while removing the Your Rx Costs!
open clams so they do not overcook and become chewy. Once
all the clams have been opened, add the butter to incorporate,
return the clams to the pot and season with salt and pepper Even with Medicare-D
to taste.
Place one dozen clams in a bowl with ¼ of liquid. Sprinkle
with the season bread crumbs and garnish with crostinis. CALL US NOW FOR PRICE QUOTES AND INFO
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