In search of some fresh seafood, we head to Jasper White's Summer Shack, a clam shack inspired destination exclusively at Mohegan Sun, Connecticut. Here, Chef Jasper White makes scrumptious East Coast favorite right on the grill: Clams Casino.
Tip: Well-chilled butter will emulsify and cook much better
Tip: Turn the heat down when adding butter to better control sauce simmering
Tip: Fresh clams should be steely gray in color (not chalky white)
Trick: Semi-frozen meats are much easier to slice and dice
Trick: Great Grates (greatgrate.com) make cooking clams and shellfish easy
Technique: Gradually add butter and continuously whisk to build good emulsion
Technique: Place clams directly on grill and cook until they "pop open"
shit look at all those colours... green... brown... green (again). fucking colours all over the place.
valdezmiguel2 1 year ago