His skills as a producer are not in question, but his ability to get out of his comfort zone might be. It’s not that Clams has lost his way so much as he’s walking around in circles, repeatedly putting his footprints over ground he’s already trod over. So, if you’ve been underwhelmed by the last five or so years of Clams Casino, Winter Flower, his new mini-album might further your disappointment or just be enjoyed as a pleasant little beat tape from a producer who once made you feel like your headphones were turning inside out. As a forgery by another artist, it might impress. The entirely instrumental Moon Trip Radio revived the atmosphere some, but not with nearly the amount of potency as his best work. Debut album 32 Levels felt hollow, with neither Clams nor his guests bringing the best out in each other. So great was Clams at mixing the beautiful with the surreal that you could find yourself having an out-of-body experience to a Lil B song with the line, “Bruh think I’m gay cause I’m grindin’ in my tiny pants.”īut the latter half of the decade was nowhere as successful for Clams as the first half.

A$AP,” it’s no coincidence that many of the best tracks (“Palace,” “Bass”) are Clams productions.

Clams Casino, wasn’t behind all of the songs on “Live. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.Īrrange the clams on the platter and serve.And although New Jersey beatsmith Mike Volpe, a.k.a. Sprinkle with the remaining 2 tablespoons of Parmesan. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Arrange the clams in the reserved shells on the baking sheet. Line a heavy large baking sheet with foil. Season the mixture, to taste, with salt and pepper. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Remove the skillet from the heat and cool completely. Add the wine and simmer until it is almost evaporated, about 2 minutes. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the pancetta and saute until crisp and golden, about 3 minutes. Heat the oil in a heavy large skillet over medium heat.

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