[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state be sure to buy South Carolina grown meats, vegetables, and fruits, make sure your food is South Carolina certified. It’s a matter of taste.
[Bob Redfern] Welcome to this edition of The Sportsman’s Table. Here we are at Deck 383 on the intercoastal waterway down in beautiful Murrell’s Inlet, South Carolina. My chef and my guest host today is Chef Jermaine Alston. He is the executive chef here at Deck 383. Tell you what, you got to come down to Wacca Wacha Marina, check them out, we got another great recipe. Jermaine, man.
Bob.
Thanks for having us in.
Good to see you again.
Now this is something kind of a specialty.
Yes, it’s not on the menu, but we run a lot of daily specials, so I come up with all the kind of things, new, different, for the people.
Okay, well, tell me about this one, because, I’ll tell ya, this one is kind of special, pay attention folks.
This is a special one, here, this is my clam casino, Deck 393 style.
Oh, wow.
We start out with some local clams, some sauteed onions and peppers, South Carolina certified grown. You got some bacon and some Parmesan cheese.
Okay so how does this recipe go?
It’s real simple, you just bake clams in the oven, probably eight to 10 minutes on 350 until they open up. You want to keep the meat and the juice from the clams.
Okay.
So I take the juice and I put it with the vegetables when I caramelize the onions and the peppers.
Okay.
Just reduce that down a little bit, which is on the recipe. Just take our onions.
Okay.
And peppers and we just top it off.
[Bob] Oh I gotcha.
[Jermaine] Yep, just top that
[Bob] Each little clam.
[Jermaine] Yep, just top it all, see you got the juice. I like using the clam juice, some people like using chicken stock or whatever.
[Bob] Right.
[Jermaine] I use the clam juice because it’s the natural element of the clam.
[Bob] That makes sense, okay.
[Jermaine] I just hit it with that, Hit it with a little juice here. Then we’re going to top it with your bacon.
[Bob] Gotta add bacon now.
[Jermaine] Can never go wrong with lots of bacon.
[Bob] Okay!
[Jermaine] Bacon.
[Bob] Wow, and you know you guys run a lot of great specials down here at Deck 383.
Oh yes, and everything we use is local and South Carolina certified meat–
Very good.
[Jermaine] And vegetables.
[Bob] Now, the plan for this, it’s all ready to go, it’s gonna go in the oven?
Go in the oven, pretty much in like, three to five minutes. Just want to let the cheese and the bacon melt into the clam.
And you’re ready to go.
You’re ready to go.
Okay, all right.
Simple simple.
[Jermaine] All right Bob, this is our finishing touch right here on Clam Casino at Deck 383.
[Bob] Wow, those things smell great, now you’ve got just butter?
Yeah, just regular drawn butter, but you can also use cocktail sauce, tartar sauce, garlic butter, whatever you want to dip your clams in.
Oh man, that’s another great special here at Deck 383, Jermaine it’s always a pleasure–
Bob, thank you.
To be with you.
I appreciate it.
I tell you, when you’re styling and profiling, everybody gets a big grin on their face.
I hear you, I hear you.
Again that’s another great recipe here at Deck 383 down in Murrell’s Inlet intercoastal waterway, that’s what you got to remember. Wakka Wacha Marina, come on down, eat fresh, buy local. Certifiedscgrown.com. Check out their website and see what’s fresh on the menu for you, we’ll be right back here again next week with another great recipe on The Sportsman’s Table.
[Narrator] To find out more information on food that’s fresher and tastier, go online, at certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste.