Mario Batali: Vongole Genovese (Clams Casino)

Clams Casino
(Vongole Genovese)
Mario Batali (Babbo, Del Posto, Osteria Mozza)

Clams Casino
(Vongole Genovese)
Mario Batali (Babbo, Del Posto, Osteria Mozza)

Read the transcript of this video
This is clams, kind of casino but it's also just what I like to call clams a la Genovese. What we do is we take some pesto, we add a little bit of scallions. And if you wanted to add some borage, that might also fit in with the program. You don't need much though. I'm gonna stir it around like so So, you now take whatever clam you can get. Fresh clam and oyster would work in this way. Keep in mind, that this isn't one of those kind of stuffed clam recipes where it looks like there's a loaf of bread with the shell growing off the side of it. This is really about clam having the whole game. So we're putting say, a half teaspoon. Maybe even less of this pesto scallion mix on top of each one. We're going to talk about three to two minutes under a really hot broiler. That's going to set the breadcrumbs. And I'm just using fresh toasted breadcrumbs. Always make your own. Do not succumb to the blue can. [LAUGH] Clams go under a broiler. I'm saying two to three minutes max. It's better that they are one second under than one second over. The idea is that the clam's just gonna start to notice the heat, it's gonna move a little bit, and then it's gonna kinda twinkle around the edge. So I know the clams are ready now. You can see that just around the edges they've sizzled They've gained some heat. Before you put the pesto in them, slide the knife below and sever the abductor muscle which attaches it to the bottom. Which is the one that you severed when you were coming across the top in the first place. If you don't do that, then someone has to pick them up and they're hot as hell on their fingers. Thank you all very much. [APPLAUSE] [BLANK_AUDIO]
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Mario Batali: Vongole Genovese (Clams Casino)


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