CATEGORIES

POPULAR RECIPES

RECENT RECIPES

Clams Casino

Clams Casino is a great way to mix up your summer backyard gatherings!

Clams Casino Cover
Clams Casino

Looking for a delectable seafood dish that will impress your guests at the next BBQ? Try our irresistible BBQ Clams Casino recipe! This mouth-watering appetizer combines fresh clams, savory bacon, and a zesty breadcrumb topping, all cooked to perfection on the grill. Perfect for summer gatherings, this easy-to-follow recipe will bring a taste of the coast to your backyard

Servings 3-4 people 

Prep time 20-30 minutes 

Cook time 15-30 minutes

Ingredients

  • 12-16 Little Neck clams
  • 1 shallot, halved and peeled
  • 1/2 lemon
  • 1 head garlic, split horizontally
  • 1/2 cup dry white wine
  • 1 quart water
  • 3 slices low sodium bacon, each cut into 4 pieces

Filling

  • 1 tbsp roasted red peppers, minced
  • 1 tbsp roasted Calabrian chili peppers, minced(If you don’t like hot peppers use roasted red bell peppers)
  • 2 tbsp shallots, minced
  • 1 tsp garlic, minced
  • Chopped clam meat from 12-16 steamed clams
  • 1/4 cup unsalted butter, melted
  • 1/4 cup (1 1/2 oz) grated Parmesan cheese
  • 3 tbsp panko bread crumbs
  • 4 tsp fresh chopped parsley
  • 2 tsp dried oregano
  • 1/2-1 tbsp extra virgin olive oil
  • 1/2 tsp lemon zest
ingredients for clams casino

Instructions for Clams Casino

Purging the Clams: First, purge your clams in 1 quart of salted water for 1-3 hours to ensure they are clean.

Preparing the Clams: Then, heat up some oil in a skillet. Add the halved lemon and the horizontally split head of garlic. Next, add your purged Little Neck clams. Squeeze in the lemon juice and pour in the white wine. Cover the clams and let them steam until they all open up.

open wide

Cooling the Clams: Once all the clams have opened, remove them from heat and let them cool.

Making the Filling: In a skillet over medium-low heat, melt the butter. Add the diced prosciutto and let it cook down for about 2 minutes. Following that, add the diced shallots. After 1 minute, add the minced garlic. Let all this cook together for a few minutes. Then, add the roasted red and Calabrian chili peppers, allowing all the flavors to meld together.

Clam Filling

Chopping Clam Meat: Remove the clams from their shells and mince them.

Mixing the Filling: In a mixing bowl, combine the bread crumbs, chopped parsley, dried oregano, Parmesan cheese, minced clams, olive oil, and the roasted pepper prosciutto mixture. Mix thoroughly until the mixture becomes pasty (add more olive oil if needed).

Mixture

Cooking Process

Stuffing the Clams: Once everything is well incorporated, stuff all your clam shells with the clam mixture.

Stuffed Clams
Stuffed Clams

On top of each clam, add a piece of cut bacon.

Smoking the Clams: Set your smoker or oven to 350 degrees Fahrenheit(176°C). Cook your clams until the bacon is cooked through, which should take around 10-15 minutes.

Bacon cooked

Finishing Touches: Once cooked, remove from your smoker. Drizzle some lemon juice over the top and garnish with fresh chopped parsley.

Serving: Plate up and enjoy your delicious stuffed clams with bacon!

By following these steps, you will create a delectable dish that combines the briny taste of clams with the savory flavors of bacon and roasted peppers. This recipe is perfect for a special occasion or a delightful appetizer for your next gathering. Enjoy!

Clams Casino Cover
Clams Casino

I also have a BBQ Clam Recipe that requires less time than this recipe!

Yield: 12

Clams Casino

Clams Casino Cover

Looking for a delectable seafood dish that will impress your guests at the next BBQ? Try our irresistible BBQ Clams Casino recipe! This mouth-watering appetizer combines fresh clams, savory bacon, and a zesty breadcrumb topping, all cooked to perfection on the grill. Perfect for summer gatherings, this easy-to-follow recipe will bring a taste of the coast to your backyard

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

  • 12-16 Little neck clams
  • 1 shallot, halved, peeled
  • 1/2 lemon
  • 1 head garlic, split horizontally
  • 1/2 cup dry white wine
  • 1 quart water
  • 3 slices bacon, each cut into 4 pieces1 tbsp roasted red peppers, minced
  • 1 tbsp of roasted calabrian chili peppers, minced
  • 2 tbsp shallots, minced
  • 1 tsp garlic
  • Chopped clam meat from 12-16 steamed clams
  • 1/4 cup unsalted butter, melted
  • 1/4 cup (1 1/2 oz) grated parmesan cheese
  • 3 tbsp Panko bread crumbs
  • 4 tsp fresh chopped parsley
  • 2 tsp dried oregano
  • ½-1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp lemon zest

Instructions

  • Purge your clams in 1 quart of salt water for 1-2 hours to get them clean 
  • In a skillet heat up some oil 
  • Add ½ of lemon and 1 head of garlic split horizontally 
  • Add your purged little neck clams 
  • Add lemon juice and white wine
  • Cover the clams and let them steam till they all open up 
  • Once all the clams open remove them from heat and let them cool 
  • In a skillet on medium low heat melt your  butter
  • Add your diced prosciutto and let it cook down for about 2 minutes
  • In the same skillet add your diced shallots 
  • After 1 minute add your minced garlic 
  • Let all this cook together for a few minutes and add your roasted red & calabrian chili peppers so all the flavors meld together 
  • remove clams from the shells and mince 
  • In a mixing bowl add bread crumbs, chopped parsley, dried oregano,  parmesan cheese, minced clams, olive oil, and the roasted pepper prosciutto mixture 
  • Mix thoroughly till the mixture becomes pasty (Add olive oil if needed) 
  • Once everything is well incorporated stuff all your clam shells with your clam mixture 
  • On top of each clam add a piece of cut bacon 
  • Set your smoker to 450 degrees 
  • Cook your clams till the bacon is cooked through this should take around 10-15 minutes 
  • Once cooked remove from your smoker 
  • Drizzle some lemon juice over the top and garnish with fresh chopped parsley

Notes

Purging clams before cooking is an important step to ensure they are safe to eat and to enhance the taste of your dish. Here's why it's crucial:

Removing Sand and Grit: Clams often contain sand, grit, and other impurities inside their shells, which they pick up from their natural habitats. Purging helps the clams expel these materials, preventing them from ending up in your final dish. This process improves the texture and taste, making the dish more enjoyable.

Eliminating Harmful Bacteria and Toxins: Clams can sometimes harbor bacteria, toxins, or other contaminants from their environment. While purging doesn't completely eliminate all harmful microorganisms, it can help reduce their levels, making the clams safer to consume.

Improving Flavor: By expelling unwanted materials, the natural flavors of the clams are more pronounced, and you can better appreciate the delicate taste of the seafood.

Nutrition Information:

Yield: 6 Serving Size: 12
Amount Per Serving: Calories: 420Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 100mgSodium: 825mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 26g

File Under:

Salmon With Creamy Dill Sauce

Salmon With Creamy Dill Sauce

Chuck Roast Burnt Ends

Chuck Roast Burnt Ends

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe