Rocco’s Holiday Appetizers

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Recipes by Chef Rocco Whalen, owner of Fahrenheit in Cleveland

STUFFED CLAMS:
Steam open 12 clams and pull clam meat out.

Make a clam mixture of chopped clams, sausage, artichokes, Parmesan, bread crumbs and re-stuff clams back into shells.

Steam or bake in oven at 375 for 6 minutes.

CREME FRESH FOR SMOKED SALMON PIZZA:
1 cup sour cream
1/2 tbsp lemon juice
1 tbsp chopped capers
1 tbsp chopped chives

FLATBREAD DOUGH:
1 cup flour
1/2 cup ice water
1 tsp yeast
3 tbsp warm water

Mix in bowl for 12 minutes. Then rest it.

SHRIMP SEASONING:
1 tbsp garlic salt
1 tbsp Cajun seasoning
1 tbsp fresh garlic
1/2 tsp cayenne
1/3 tsp mace
1/3 tsp cinnamon

*Works for 2# shrimp that has been poached.