CLAMS CASINO
1 dozen freshly shucked cherry stone clams on the half shell
2 T. chopped parsley
2 garlic cloves minced
2 T. butter
2 T. best olive oil
pinch of salt, grind of pepper
1/2 t. red pepper flakes
juice of 1 lemon
1 c. seasoned bread crumbs
3 strips thick bacon
Saute garlic and red pepper in the butter and oil for two minutes. Stir in the bread crumbs, salt and pepper and saute one minute more. Take off the heat and stir in the parsley and lemon juice. Cut each bacon strip into four equal pieces.
OYSTERS ROCKEFELLER
(this topping recipe makes enough for 3 dozen oysters, so make more than the 1 dozen indicated or refrigerate extra for another night)
1 dozen freshly shucked oysters on the half shell
1 fennel bulb, roughly chopped
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4 scallions, chopped
1 T. whole grain French mustard
1 t. Tabasco
juice of 1 lemon
1 t. salt
1 t. pepper
1/2 t. dry yellow mustard
2 T. butter
1/2 c. seasoned bread crumbs
Boil the chopped fennel for eight minutes, adding the spinach for the last 30 seconds. Drain, run under cold water to stop the cooking and set the color. In a food processor chop the fennel, spinach, scallions, butter, salt, pepper, wet and dry mustards, Tobasco, until it's a wet crumble. Add the bread crumbs and lemon juice, mix well. You'll end up with a thick green paste.
On a pan large enough to hold all the shellfish lay out the clams and the oysters. Top the clams with their breadcrumb mixture and lay a piece of bacon over each. Spoon a good tablespoon of the fennel paste on top of each oyster — you want the oyster peeking through under the topping.
Put the pan under a hot pre-heated broiler and broil until the oyster topping is starting to brown and the bacon is crisped. It takes about 10 minutes but you will want to keep an eye on things.
Serve hot out of the broiler with lemon wedges and extra Tabasco if desired. (I desire.)