Here is another latent Christmas eve dish that we served and had fun with. While this is a pretty well known dish, it normally involves bacon, pancetta or some kind of meat. In keeping with our Christmas Eve tradition, I changed things up a bit by not using bacon and keeping a very simple set of ingredients. I had never shucked clams before. It turns out it’s not all that bad, but if it’s your first time, be prepared for it a take a while. Thankfully I only had 12 to do.
Pro-tip: Line your baking sheet with salt and stabilize the clam half shells on the salt. It will help them broil evenly and keep from wobbling in transit.
2nd Pro-tip: The clam juice is very tasty so you want to preserve as much of it as possible. Shuck over a bowl and if you’re finding the half shells low on liquid, you can always add some back in with a spoon.
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