FRESNO, Calif. (FOX26) — Chef Chauncey Gardner from UNIR Dining visited the Great Day Kitchen to prepare some delicious food.
Follow Unir Dining on Instagram and Facebook. Email Chauncey Gardner at chefchauncey@yahoo.com.
Baked Clams Casino with Parmesan
Ingredients:
2 pounds medium/large clams, steamed3/4 cup pancetta, cooked1 Fresno chile, diced1 cup kale or mustard greens, braised1/2 cup breadcrumbs1/4 cup grated Parmesan plus more to top the clams before baking1 cup clam stock or chicken stock
Chef Chauncey Gardner made Baked Clams Casino
Chef Chauncey Gardner made Baked Clams Casino
Directions:
After steaming the clams with white wine, let them cool down and pull them from their shells.Separate the top shell from the bottom shell and set them aside. Roughly mince the clams and put them in a medium-size bowl. Preheat the oven to 450 degrees. Roughly chop the pancetta and the braised greens and add them to the bowl as well. Add the breadcrumbs, chile, and parmesan and mix together until fully incorporated. Add enough stock to hydrate the breadcrumbs and slightly bind the mixture.Line a small baking sheet with salt to make a stable bed for the clams. Generously stuff each of the clamshells with the mixture and place each stuffed clam on the bed of salt.Once all stuffed clams are on the sheet pan, place in the pre-heated oven and bake for 5-8 minutes or until golden brown.
Chef Chauncey Gardner made Baked Clams Casino
Chef Chauncey Gardner made Baked Clams Casino
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