Skewered Florida Clams Casino
- 6-8
Ingredients:
30 Florida shucked middle neck clams
6 slices thick-sliced bacon, half cooked
6-inch skewers
2 cups buttermilk
½ cup cracker meal
½ cup cornmeal
2 teaspoons Cajun seasoning
1 cup unsalted butter, softened
1 small red onion, diced small
1 small red sweet pepper, seeded and diced small
1 small yellow sweet pepper, seeded and diced small
1 small Green sweet pepper, seeded and diced small
1 tablespoon minced fresh garlic
1 tablespoon chopped parsley
2 lemons, juiced
Kosher salt and fresh cracked black pepper to taste
Instructions:
Preheat oven to 350 degrees.
Preheat fryer to 350 degrees.
Place all the butter in a mixing bowl and let remain at room temperature for 1 hour. Prepare the casino butter by adding 1 tablespoon of the butter to a medium-size sauté pan and place over medium heat. Add all the diced vegetables and garlic. Sauté until vegetables are tender (about 2 minutes). Set aside and let cool. Add chopped parsley. Fold cut vegetables mixture into remaining softened butter. Combine evenly. Add lemon juice, salt and pepper. Place in refrigerator for 1 hour.
Prepare the clams: Combine cornmeal, cracker meal and Cajun spice in a large bowl. Pour buttermilk into a separate bowl. Drain shucked clams. Drop the clams into the buttermilk, then into the breading mixture. Cut the half-cooked bacon into ¾-inch slices. One by one place the breaded clams on a skewer, alternating with bacon slices. Repeat until skewer is full.
To serve, deep-fry the clam and bacon skewers for 2-3 minutes until golden brown. Transfer to a baking dish and smear the casino butter over the skewered meat. Place under broiler for 2 minutes and serve immediately.