Bobby Flay Clams Casino
Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Through 314 competitions, Bobby Flay's win-loss record is 198–116 (a 63.0% win percentage). The presentation of Beat Bobby Flay borrows from boxing matches, with a bell rung to indicate the start of rounds and mild or humorous trash talking by Flay, competing chefs and guest judges.
By Charles Monagan
Appropriately enough, Bobby Flay’s culinary star was first discovered on Broadway. The chef, restaurateur, cookbook author and media personality acquired his chops while working as an ambitious young assistant cook at the storied Theater District haunt Joe Allen Restaurant. And like a rising Broadway performer, he studied diligently, learned from the best, refined his talents, took a few understudy roles and eventually emerged as a force to be reckoned with.
The Path to Connecticut
As a 25-year-old in 1991, he created his first sensation at Manhattan’s Mesa Grill—then came Bolo in 1993 and Bar Americain in 2005. Along the way, his relaxed, down-to-earth approach led to his emergence as a celebrated multimedia culinary personality, with 13 cookbooks to his name (the most recent being 2015’s Brunch at Bobby’s—the next, 2017’s Bobby Flay Fit) and countless television shows and appearances, including Throwdown with Bobby Flay, Iron Chef, Bobby Flay’s Barbecue Addiction and Boy Meets Grill.
It was as a full-blown entrepreneur that Flay took his act to Connecticut in 2009, with the establishment of a Bar Americain at Mohegan Sun in Uncasville, followed a short time later by Bobby’s Burger Palace in the same casino. Casino-goers enjoyed Bar Americain’s brasserie vibe as well as its steaks, fried chicken and raw bar. Likewise with Bobby’s Burger Palace, where an array of burgers, fries and milkshakes satisfied a fundamental hunger.
A Few Favorites
Flay’s familiarity with Connecticut doesn’t begin and end at Mohegan Sun. For one thing, he, like almost any other serious food adventurer in the world, is familiar with Connecticut pizza.
“I love the New Haven pizza culture,” he says, “and I’m a fan of the white clam pizza.” He’s also familiar with the food scene in Fairfield, where his daughter, Sophie, grew up.
“Our neighborhood restaurant there was Barcelona,” he says, noting that he’s also dined memorably at Fairfield’s Bodega Taco Bar—“it’s great for tacos and margaritas.”
Getting Fresh
When it comes to the overall flavor of Connecticut, Flay turns again and again to its nearness to the sea and its array of fresh seafood. He’s quick to name his chowder preference from among New England, Rhode Island and Manhattan styles (“New England all the way. When I want clam chowder, I want that creamy texture.”), and when asked to imagine what specials would be on the menu at Bobby Flay’s Bar Americain if it ever hosted a “Connecticut Day,” he turned to the sea once again.
“There’d definitely be some grilled Connecticut oysters with tarragon hot sauce butter,” he says, “along with Connecticut-style lobster rolls (those are the hot ones with melted butter) and a Connecticut clam pan roast. Really classic flavors.”
You’ll find many of these flavors from nearby waters among the extensive seafood offerings on Flay’s menu at Mohegan Sun. In fact, he’s willing to go a step further in singing the praises of Connecticut’s saltwater bounty. Asked if there were three foods he’d raise on a new Connecticut state flag, he did not hesitate.
“Oysters, clams and lobster,” he said.
Long may it wave.
Charles Monagan was very happy that Bobby Flay referred to the hot lobster roll as the Connecticut lobster roll, because that’s where it originated.
By
@Joannebl
1Preparing these is a family affair. My three boys and husband do the shucking (which really is the worst part) while I prepare the bacon and sauce.
As you can see, I make at least 100 of these and I never have leftovers. I'm not even a big clam lover but I love these.
★★★★★ 3 votes5
Ingredients
- little neck clams (shucked and rinsed well to get rid of any shell residue). ok, the worst part is over. discard the top shell and leave the clam in the bottom shell.
- butter
- olive oil
- garlic, minced
- lemons
- yellow pepper -minced
- bacon cut into 1 inch pieces
- pepper and parsely flakes
How to Make Clams Casino
- Place clams (in their half shell) in jelly roll pans or any type of roasting pans - just make sure the pan has a lip so juices don't run off.
- In a medium sauce pan melt the butter and then add the equivalent amount of the olive oil - about 1/4 cup.
- Add the garlic, parsley, pepper, juice from the lemons and yellow pepper to the butter/oil. Cook until the pepper becomes slightly soft.
- Meanwhile - place the bacon on a paper towel covered plate, cover with another paper towel and microwave. The bacon should be cooked but still soft - not crunchy. You'll have to do this in a few batches.
- Top each clam with 1/2 tsp. of the sauce and then top with one piece of bacon.
- Cook for approximately 8 minutes. Serve immediately. They will be gone in no time! ;-)