To me, choosing the appetizer menu for a festive cocktail party means finding recipes that give you the biggest impact for the least amount of work. After all, when you’re cooking for a crowd time is not always on your side! In this installment of our Feast of the Seven Fishes cocktail party series, Nicole from Simply Catering shares with us a delicious twist on Clams Casino that delivers the “wow” factor in spades.
The addition of buttery, salty pancetta really makes this dish special. And besides, what would an Italian-themed cocktail party be without delicious cured meats?!
Ingredients (serves 16):
- 12 top neck clams
- 2 oz pancetta, chopped in small cubes
- ¾ cup cheery pepper, chopped
- 2 sm shallots, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh parsley, diced
- ¼ cups white wine
- 4 tablespoons parmigiano cheese
- 1 tablespoon extra virgin olive oil
Chop and then auté the Pancetta for 2-3 mins until it becomes crispy.
Remove from the pan and set aside.
In the same pan add 1 tbs of extra virgin olive oil, shallots, garlic, and peppers.
Saute for about 5 mins.
Add the wine and the parsley.
Let the wine evaporate and shut the flame. Let everything cool off and add the Parmigiano, mix well.
Place the clams in a baking pan and bake at 450 until they open.
Cover the top of each clam with the mix.
Bake at 450F for about 5 additional mins.
These little guys will be a hit, and will look so lovely on your table. Nicole served them on a bed of green onions, but kale would also be pretty! I’ll be back with the next recipe soon.
Images by Janet Howard Photography
Recipe by Simply Catering
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