If you can’t get to the World Series in person, mix up some Shandy Gaffs and Clams Dimaggio for armchair refreshments and happy televiewing. The recipe below was inspired by Clams Dimaggio as served at the Marroe Inn in Trenton, New Jersey.
The recipe also calls for baby scallop shells, and says they’re usually available at gourmet shops and some seafood stores. They should measure about 2 inches across. If unavailable, card 53 advises to use clam shells or little butter crocks. Or spread the mixture on crackers.
This recipe makes about 16 shells.
- 1 7- ounce can clams minced
- 1 7- ounce can crabmeat minced
- 1/4 cup butter melted
- 1/4 cup bread crumbs
- 1/4 cup parmesan cheese
- 1 tablespoon onion chopped
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon oregano
- 2 dashes hot sauce
- 2 teaspoons lemon juice
- 1/4 pound bacon cut into 1-2-inch strips
Drain clams and crabmeat, reserving liquid and carefully removing and discarding filament from crabmeat. Set aside.
Mix together remaining ingredients except bacon. Blend in clams and crab and add reserved fish liquid if necessary to form moisty, sticky mixture.
Preheat oven to broil.
Spoon mixture into baby scallop shells and top with bacon.
Arrange on baking sheet and broil about 2 minutes each until bacon is crisp. Serve hot.