Shuck your clams so that they’re on the half-shell and lay them on a baking sheet. Clams are excellent served raw, fried, broiled, or in chowders or other fish stews. ¼ bunch flat-leaf parsley, washed and de-stemmedģ pieces raw bacon, cut into 1-inch piecesīread crumbs, preferably from French or sourdough breadįreshly cracked pepper and lemon juice to taste
“It’s the perfect mouthful-served right in its shell!” Read our full profile of Gabe the Fish Babe here.įrom Gabrielle Stommel, aka Gabe the Fish Babeġ dozen hardshell clams (such as littlenecks or cherrystones) “My mother, Sabrina, makes this delicious yet simple appetizer whenever we get fresh clams,” says Stommel. Top it with a good spoonful of the clam and bacon mixture, place in the oven then broil until top looks crisp, around 5 minutes. Prepare a baking tray, place your sliced baguettes. Toss in the bacon and the tomatoes then set it aside. Season with sea salt and freshly ground pepper. Stommel shared with us her mom’s recipe for clams casino. Add the oregano, parsley and chopped clams.
In our current issue, Rachel Wharton introduces us to fishmonger Gabrielle Stommel, aka Gabe the Fish Babe, who delivers ultra fresh Rhode Island fish to restaurants in New York City.
