Steamed Clams (Vongole)

Clams are one of the best go to foods when you have company coming over, because they are quick, simple and delicious!  There are a variety of clams you can choose from to make, but I have always preferred the baby neck clams for some reason.  Most people just steam their clams in water and them eat them with melted butter, but I prefer adding fresh onions, butter, olive oil, parsley, garlic and lemons to the clams while they steam.  Theses ingredients leave great flavor and the juice left behind is delicious to dip bread into or even to toss pasta in! 

Please Click Here for Printable Version:

Ingredients:

* 4 dozen Baby Neck Clams (or any clam of choice)

* 1/2 cup of water
* 6 TBSP of Salted Butter
* 2 TBSP of Extra Virgin Olive Oil
* 1/2 cup of Freshly chopped Flat Leaf Parsley
* 1 Onion
* 2 cloves of fresh Garlic, minced
* Pepper and Salt to Taste
~*~Materials: Large Pot with a Top~*~

Procedure:

* Place the Fresh Clams in a colander and rinse them under cold water to clean, set aside in the refrigerator uncovered to let them breathe (they are alive you know!)

* Get your ingredients prepared.
* Chop your parsley, Onions, and Garlic, Set aside.

 
* Pour 1/2 cup of water into a large pot and turn on the heat to medium-high until the water is steaming hot!

* Add the butter and the Olive Oil.

* Once the Butter is almost melted add the Onion, Garlic, Parsley and Black Pepper
* Saute' for about 3 minutes.

 
* Turn the heat down to Low and add the clams.  Cover the pot with a tight-fitting lid just until clams open, about 5 to 10 minutes. 
 ~*~Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).

* When done, add lemon  wedged to the clams .

 

Enjoy!

Frosa

I hope everyone is staying safe and warm at home during this storm! I love that school was closed, because it has given me the time to finally post a blog! Today's family recipe is another one that brings back childhood memories.  My dad would make Frosa for my bother and I as an after school snack and we would be so excited when we got home and saw them waiting for us on a plate! This recipe was invented by my Great Grandma Caccamo.  I recently found out by one of my cousins how my great grandmother came up with this recipe.  Due to poverty back in the day, people did not like to let anything go to waste, so whenever she made cutlets, she would have left over breadcrumb and egg mixture and would use the left overs to make this mixture she called Frosa.  I really love that story and love hearing other stories about recipes passed onto generation after generation in my family.  
Please Click Here for Printable Version:

Ingredients:

*1 lb of Fresh Spinach

* 1 Large Garlic Clove, minced* 2 tbsp. of Pure Olive Oil plus extra for frying* 2 Large Eggs * 1/2 cup Seasoned Breadcrumbs* 1/3 cup Freshly Grated Cheese, I use a blend of Parmesan and Pecorino * Salt and Pepper to taste

Procedure:

* Rinse spinach and remove stems.

* Pour 2 tbsp of olive oil and garlic into a large pan or pot and sauté in medium heat for about 1-2 minutes.

* Add spinach and toss with tongs for about 5 minutes until the spinach is fully cooked. You will notice it will significantly reduce in size!

 

* Place a colander into a bowl and add the cooked spinach into the colander to drain the liquid as it cools.

* once the spinach is cooled, squeeze out the remaining liquid with your hands. Get as much liquid out as you can! 

* Dump the liquid out and rinse the bowl then place the spinach back into the bowl and cut the spinach with a fork and knife into very tiny pieces! 

* Add 2 beaten eggs, cheese, breadcrumbs salt and pepper and mix well with a fork; set aside.

 

* Heat a large frying pan with olive oil about 1/4 inch high, on medium high heat.

* Once the oil is hot, take a heaping spoonful if the mixture and place it in the frying pan, press down on it with a fork to flatten and spread it out. You will get 5 Frosa patties from this recipe.

* Let the patties cook for 4 minutes and then gently flip them over to the other side and let cook another 4 minutes. They should be a nice golden brown color.

* When done, place on a towel to drain the oil.

* Serve hot, warm or at room temp!

~*~Enjoy~*~