Clams Alcatraz

Clams or mussels Alcatraz (Serving 4 People)

In 1986, as I was just starting to be acquainted with Amelio's. Bone marrow was on my agenda as a tasty substitution for butter. Marrow I thought, would blend and emphasize the texture and saltiness of the clams. The cavity of the bone was also offering a possibility for an attracting presentation.

Tools: - 1 qt sauce pan with lid -5 inch round plain pastry cutter - baking pan -boning knife - pastry pin

Ingredients:- to convert -1 lbs. puff pastry rolled 1/8" thick - 4 beef bone marrow bones, center cut, 2" thick (ask your butcher) -24 small manila clams- 1/2 c. white wine - 1 oz. chopped parsley - 2 sliced bacon, cut into 1/16" strips, cooked until crisp and drained - 1oz.finely chopped garlic - 2 oz. fine bread crumbs- black pepper - 1 egg wash

Steps: 1)Steam the clams in 1/2 cup of white wine until the shells open, strain, reserve the liquid and remove the meat from their shells. 2) Blanch the bones in boiling water for 10 minutes, remove the marrow from the center by pushing with the thumb. 3) Clean and scrape the bones carefully with the back blade of a boning knife until clean and smooth. 4) Push the marrow through a fine sieve and combine with parsley, garlic, bacon and black pepper. 6) Cut the puff pastry into four 5" circles, position the bones on the pastry circles (largest side of the bone facing up). 7) Fill evenly the bone holes with the clam and marrow mix and sprinkle with the bread crumbs. 7) Brush the exposed puff pastry with egg wash and bake in a preheated 450° F oven for 20 min or until pastry is golden.

Chemistry: (to be developed)

Wine recommendation: Robert Mondavi Coastal Chardonnay