Twisted Clams Rockefeller Recipe

The History of Twisted Clams Rockefeller

Twisted Clams Rockefeller is a classic seafood dish that has been enjoyed for over a century. The dish is a combination of clams, a creamy sauce, and a variety of herbs and spices. It is believed to have originated in the early 1900s at a restaurant in New York City called Antoine’s.

Antoine’s

Antoine’s was opened by Antoine Alciatore in 1840. Since then, it has become a popular destination for fine French-Creole cuisine. In 1899, Antoine’s son, Jules Alciatore, took over the restaurant and began experimenting with new dishes. One of the dishes he created was Twisted Clams Rockefeller.

The Legend

The dish was named after the 19th-century American oil tycoon John D. Rockefeller. The story goes that Jules Alciatore wanted to create a dish so decadent and luxurious that it was worthy of the Rockefeller name. The dish was a success and quickly became a hit among the restaurant’s patrons.

The Original Clams Rockefeller Recipe

The original recipe for Clams Rockefeller is a closely guarded secret. However, it is known that the dish is composed of a creamy sauce, butter, herbs, spices, and bread crumbs. The clams are cooked in the sauce and served with a dash of lemon juice and a sprinkle of parsley.

Twisted Clams Rockefeller

Twisted Clams Rockefeller is a variation of the classic dish. The clams are cooked in a creamy sauce and then twisted into a spiral shape. They are served with a variety of herbs and spices, as well as a sprinkle of bread crumbs. The dish is usually served with a dash of lemon juice and a sprinkle of parsley.

Modern Variations

Today, there are many variations of Twisted Clams Rockefeller. Some recipes use different herbs and spices, while others omit the bread crumbs. Some recipes also use different types of seafood, such as shrimp or scallops. There is even a vegan version of the dish that uses tofu instead of clams.

Conclusion

Twisted Clams Rockefeller has been a popular dish for over a century. It is a classic seafood dish that is sure to please any palate. The dish is believed to have originated at Antoine’s in New York City in the early 1900s. The original recipe is a closely guarded secret, but the dish is usually composed of a creamy sauce, butter, herbs, spices, and bread crumbs. There are many modern variations of the dish, and it is sure to remain a staple of fine French-Creole cuisine for years to come.

Ingredients

1 lb of clams
1/4 cup of butter
1/4 cup of minced shallots
2 cloves of garlic, minced
1/4 cup of dry white wine
1/4 cup of Pernod
1/2 cup of chopped spinach
2 tablespoons of chopped parsley
1/4 cup of breadcrumbs
2 tablespoons of grated Parmesan cheese
1/4 teaspoon of freshly ground black pepper
1/2 teaspoon of paprika

Instructions

1. Preheat oven to 375 degrees F.

2. Heat a large pot over medium-high heat. Add butter and shallots and cook until the shallots are softened, about 3 minutes.

3. Add garlic and cook for an additional 1 minute.

4. Pour in the white wine and Pernod and bring to a simmer.

5. Add the clams and cover the pot. Cook until the clams have opened, about 5 minutes. Discard any clams that do not open.

6. In a medium bowl, combine the spinach, parsley, breadcrumbs, Parmesan cheese, pepper, and paprika.

7. Spoon the mixture over the clams in the pot.

8. Transfer the pot to the preheated oven and bake for 10 minutes, or until the topping is golden brown.

9. Serve the clams hot. Enjoy!

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