Sun Sentinel Palm Beach Edition
Gianni’s baked clams oreganato
Q: We have been dining at Gianni’s in Pompano Beach, for dine in and take out, since 1993 and never had a bad meal. One of the appetizers, the baked clams oreganato with a sauce, is to die for. Would it be possible for you to ask them to share their recipe with us? Thank you. — Ron D’Angelo, Pompano Beach
A: Gianni’s Ristorante (1601 E. Atlantic Blvd., Pompano Beach, 954-942-1733, giannisitalianrestaurant.com) has served traditional Italian favorites to South Floridians for three decades. The family-owned trattoria has built a stellar reputation on highquality food, generous portions at fair prices and forging tight-knit community relationships. Ron’s long-term fanship is the norm rather than the exception because at Gianni’s it’s all about family.
Patriarch Ciro Gentile, who started the business back in 1989, still keeps tabs on the dining room during lunch. His son and former chef, Johnny, manages dinner service while Johnny’s wife, Colleen pitches in wherever she’s needed. The Gentiles made-from-scratch kitchen has been under the watchful eye of Chef Ken Apollo for 23 years. Originally from the Jersey shore, Apollo provides the consistency that keeps diners returning year after year.
Apollo added, “There are people who have been coming here as long as I’ve been here and some even longer. We have guests that dine with us three and four times a week. The baked clams oreganato appetizer has been on the menu since Gianni’s opened. The clams and our calamari are our most popular appetizers.”
Clams oreganato is a classic dish that Apollo said “is really quite simple. I start by making our own breadcrumbs but the real trick is knowing how to properly shuck a fresh clam. Once you open the shell you have to be sure to loosen the muscle attachment on each side of the clam.”
Since we featured Gianni’s meatball recipe back in 2016, they have since made a significant change in their beverage selection. Their beer and wine offerings have expanded to a full bar service. Cheers to that and to the Gentile family on their 30-year anniversary!