Crispy Clams Casino
2 dozen live cherrystone clams
1 cup dry white wine
4 ounces sliced Ducktrap smoked salmon, coarsely chopped
1 1/2 cups corn bread, crumbled and toasted (homemade is best)
1 cup parmesan or romano cheese, shredded
1 cup red pepper, finely chopped
1/4 cup fresh flat leaf parsley, chopped
1 stick butter, melted
1 1/2 tablespoons fresh garlic, chopped
1 tablespoon vegetable oil
2 teaspoons salt
1 teaspoon spanish hot smoked paprika
First scrub and rinse clams well. Put clams in large pot with lid, add wine. Steam on medium high heat about 10 to 15 minutes until clams open. While clams cook prepare filling.
Fry smoked salmon in 1 tablespoon vegetable oil until crisp, about 3 minutes.
Put remaining ingredients in a bowl. Add smoked salmon, combine well. When clams are done remove from pot and let cool enough to handle. Remove clams from shells, saving one shell from each. Chop clams and add to filling. Handpack each shell with filling, place on large baking sheet. Place under broiler until crisp and bubbling about 6 minutes. Remove and serve hot.
This recipe makes 24 large clams. Enjoy!