Conch Casino

Conch Casino Picture

1. Conch is real tough if you don't beat it real good with a meat mallet. I place the conch between 2 sheets of parchment paper, and pound it until it's REAL thin.

2. Saute the onions in a little oil, over medium heat until they're soft. Add the garlic, and cook for another minutes, or, until you start the smell of the garlic becomes stronger.

3. Cut the conch into 1/4" pieces. and add to the mixture.

4. Place the bread crumbs in a bowl with sauteed onions, and the dry ingredients. Mix it up well.

5. Add the wet ingredients, using enough of the wine to make a moist mixture.

6. Spoon this mixture into the quohog shells, then loosen the top with a fork. Sprinkle a little romano cheese on top.

7. This mixture can be put together and stored in your refrigerator for up to 1 day.

8. When you're ready to cook:

Preheat the oven to 350 degrees, and bake, uncovered, for about 1/2 hour.

9. Serve immediately with a little fresh, chopped parsley, and another sprinkle of romano cheese.

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