1 large red bell pepper
1 tablespoon olive oil
1 teaspoon dried oregano
1 garlic clove
Salt
Freshly-ground black pepper
24 littleneck clams
3 slices pancetta or bacon
Lemon wedges
Directions: one line for each direction. When saved the lines will be numbered.
Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper.
Preheat oven to 500 degrees. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet.
Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.
This recipe yields 4 servings as appetizers.
Comments: In 1917, a society grande dame asked Julius Keller, maître d’ of the Casino restaurant in New York, to surprise her with a new dish. Keller presented clams baked on the half shell, topped with minced bell pepper, herb butter and bacon. By the twenties, Clams Casino, as Keller called it, was ubiquitous on restaurant menus. Here is a lightened version with great lively flavors.
Notes: Recipe from the article "The 20th Century In Food: 1920s"
