Chef’s Thanksgiving Recipe: Oysters Rockefeller & Clams Casino
“Growing up in a big Italian family, holidays were always multi-course meals. Shellfish always played an important part of any holiday. These two dishes were always on the table… and never lasted long!” – Executive Chef Jeff Seizer
Hosting Thanksgiving dinner this year? Or maybe you just need to make sure you don’t show up to the party empty handed. Chef Jeff is here to help. This year, he’s sharing two recipes to help kickstart your Thanksgiving gathering… and maybe even upstage the main course.
Prep time: 40 minutes
Cook time: 30 minutes
- 2 dozen of your favorite oysters
- 2 shallots
- 2 cups cooked and chopped spinach
- 1 cup small diced bacon
- 4 cloves garlic
- 1 cup all-purpose flour
- 1 cup butter
- 1 1/2 cups milk
- 1 cup shredded swiss cheese
- 1 whole nutmeg to grate fresh
- 2 cups toasted panko or other toasted breadcrumbs
- In a medium pot, melt the butter. Add the chopped shallots, chopped garlic and the bacon.
- Cook down until bacon is rendered and the onions are lightly colored. Turn the heat down, add the flour and cook for a few minutes. Add the milk. Keep the heat low and whisk till it begins to thicken. Grate the fresh nutmeg, add the spinach and cheese. Pull off the heat.
- At this point you will want to shuck the oysters and lay them out on a baking tray. Top the oysters with the sauce. Refrigerate the oysters for around 30 minutes. Turn the broilers on high and place the oysters under the heat till the sauce begins to bubble and brown. Pull them out, top with the toasted breadcrumbs, put them on your favorite platter and enjoy!
Prep time: 30 minutes
Cook time: 10 minutes
- 24 little neck clams
- 3 strips center-cut bacon
- 2 tablespoons unsalted butter
- 3 tablespoons finely diced red bell pepper
- 3 garlic cloves (minced or pushed through a press)
- 1/3 cup unseasoned breadcrumbs
- 1 tablespoon finely grated Parmesan cheese
- 1/8 tablespoon freshly ground black pepper
- Pinch of table salt
- Rock salt
- 2 tablespoons chopped flat-leaf parsley
- 4 lemons, cut into wedges for serving
- Steam the clams to open, chill after the clams have opened to save the flavor and juice. Once the clams have cooled, remove the ” top lid” or top half of the shell.
- In sauté pan, add the butter till melted. Add the chopped peppers, garlic and bacon. Cook until the bacon is rendered and crisp. Set aside pot for a few minutes to cool. Add the breadcrumbs, parmesan cheese, black pepper and chopped parsley. Mix it all up. Once cooled again, place mixture on top of the steamed and cooled clams. Bake in the over at 400 degrees for 7-10 minutes or until golden brown. Serve with lemon wedges.
Trying one of these recipes at-home? Share with us on social by using hashtags #AVery21cThanksgiving and #CookingWith21c. Be sure to tag @CountingHouseNC!