Labor Day is the mark of the end of summer. The hopes of cooler weather around the corner and all the fun that comes with fall is now in sight. Labor Day for some also marks the end of grilling season. Boca Grove’s Executive Chef Dominick Laudia is sharing a grilling recipe that makes eating clams easy to eat without the shucking! Spend this Labor Day enjoying Chef’s “Grilled Clams Casino and Spicy Corn Soup Shooters”.
For the Casino Butter:
1/2 lb. Bacon, Minced
1 cup Peppers, Diced Fine
1 cup White Onion, Diced Fine
1/2 lb. Butter, Cut in Chunks
1/4 cup Plain Bread Crumbs
2 tbsp. Parsley, Chopped
In a hot skillet add bacon and cook until crisp.
Remove from the pan and reserve half of the bacon fat in the pan.
Add peppers and onions and cook until tender.
Add butter and cook until melted.
Add bread crumbs and parsley.
Hold at room temperature.
For the Grilled Clams:
24 each Clams in Shell, Washed (6 per serving depending on the size of the clams)
Place on a hot charcoal grill and cover for 6 to 8 minutes or until the clams are open.
For Spicy Corn Shooters:
4 cups Corn Kernels, Fresh or Frozen
1 tbsp. Olive Oil
1 tsp. Shallot, Minced
2 cups Heavy Cream
1 tbsp. Chipotle Paste
1 tsp. Sriracha
As needed Salt and Pepper
In a sauce pot add the oil and shallot, cook until tender.
Add heavy cream and corn and simmer for 15 minutes.
Add chipotle and sriracha.
Remove from heat and place in blender until smooth.
Season to taste and chill.
Place clams on a platter with the casino mixture in a bowl in the center of the platter.
Serve the shooters in small chilled glasses or mason jars.
Spend your Labor Day not laboring over your food. Enjoy something nice without the fuss and everyone will thank you.