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Holiday Hors d'oeuvres

December 23, 2017 10:34 AM

Mike Burdick showcases succulent Littleneck Clams Casino as the main event in a series of holiday-perfect hors d'eouvres.

Chef Mike Burdick @chefmikeburdick

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Personal Chef, Private Entrepreneur, Available to Contact

Christmas Hors D’ Oeuvres

 

Today Chef Mike Burdick will be making a few Hors D’ Oeuvres for the Holiday Season.  Hoping to please a large and diverse group of people, he has chosen some for the finicky and particular diner.  Children should like them as well.  It is another simple and easy way to prepare restaurant quality products, within a workable budget, and is something that Chef thinks may be interesting to some people.

Littleneck Clams Casino

  • 1 small white onion
  • 4 stalks celery
  • 3 Tbsp. Butter
  • 1 Dozen Littleneck Clams
  • 4 strips of sliced Bacon
  • Salt and Pepper
  • 2 ounces Parmesan Cheese, Split into 2-1 Ounce Portions
  • 3 ounces Plain Bread Crumbs, Split into 3-1 Ounce Portions
  • Mince up your bacon as Best you can, Heat it up Slowly in a small Frying Pan on Low/Med Heat.  Once it is Rendered and nearly finished, add the minced Onions and Celery.

    In a Separate Pot, simmer the Littleneck Clams until they Open.  Once they are done, Place whole pot in the sink and run Cold Water onto the Clams until they are chilled.

    Sauté your Celery and Onion with the Butter, S+P, until fragrant.

    Once the Clams are cool enough to Handle, Pull the Clam out of the Shell and Set Aside.  Take the Shell and slowly twist to break the Shell along the Joint.  This will be your Serving Device.

    Ensure the Clams and Shells have no traces of sand or other contaminants.  Chop the Clams Up

    Once Celery, Onions, Bacon is cooked to your liking, add the clams and Incorporate.

    Lay Ingredients into small bowl, Add 1 ounce of Parmesan Cheese and 2 Ounces of Breadcrumbs.

    Squeeze Lemon Juice of ½ Lemon into mixture and fold to combine.

    Let Mixture Cool

    Spoon mixture Loosely into Clam Shells and Carefully Set on Sheet Tray to Bake.

    *To Prevent them from Rocking, you can have a few Sheets of Foil on Tray, or a Layer of Rice/Salt/Breadcrumbs*

    Sprinkle Remaining Breadcrumbs and Parmesan Cheese over Clams

    Bake at 350 for about 16 Minutes, or until topping is Golden Brown, and filling is warm

    Serve Immediately, plating them in the Same Manner as You baked Them (for Stability)

    Chef Mike Burdick has over twenty-two years of restaurant experience and knowledge.  He enjoys working with people immensely and appreciates coming on WNYT to share his food on “Let’s Eat”

    Stay Tuned for his next visit

     

Credits

Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

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