Best Better Than Dads Clam Casino Recipes

CLAMS CASINO

Steps:

• You can open your clams the old fashioned way or use my shortcut and place the thoroughly rinsed clams in the freezer for a minimum of one hour up to a week. The clams will open slightly which will allow you to easily open them the remainder without risking cutting your hand.
• Preheat oven to 375 degrees Fahrenheit
• Place sliced bacon and butter into a large saute pan or pot and allow to cook for 3-4 minutes
• Add chopped bell peppers and onion and continue to cook over low heat for about 15 minutes.
• Remove the pan from the heat and add the grated Romano cheese, bread crumbs, black pepper, chopped parsley and oregano. Mix well.
• Place casino mixture into the refrigerator to allow the fixture to firm up. Stir Mixture occasionally so all the ingredients stay well blended.This will take at least 2 hours, so give yourself time.
• Open clams, running a knife under the clam to make sure it is unattached from the shell. Place the opened clams on a cookie sheet until ready to fill.
• Remove casino mix from the refrigerator. Using a tablespoon add the prepared Casino mix to the clam. Make a nice mound of it on top of the clam by pressing the casino mix into the clam firmly with your hand. Repeat this process until all of the clams are stuffed.
• Place the clams into a preheated 375 degree Fahrenheit oven for 15-20 minutes or until the bacon and tops begin to get nicely browned.
• Remove carefully from the baking dish. Re-stuff clams with the mix that fell out if necessary. Serve clams on a serving dish or on a bed of rock salt with lemons and parsley as a garnish.

BETTER THAN DAD'S CLAM CASINO

Steps:

• Saute the first six ingredients in olive oil until softened but not browned.
• Steam clams in batches and remove as they JUST BEGIN TO OPEN. Allow to cool and reserve clam broth.
• Remove clams from shells and save half of each shell.
• Process clams with a little broth in a food processor until a little chunky.
• Combine clams with first six ingredients and add 1 cup of mixed cheeses, mix well.
• Add breadcrumbs, mixing completely until it holds together like a stuffing; if it seems a little dry add more clam broth.
• Fill clam shells with this mixture and bake at 350 degrees until golden brown.
• Serve immediately and enjoy!

CLAMS CASINO WITH COMPOUND BUTTER

Steps:

• In a skillet over medium heat, saute the garlic, onion and peppers in the olive oil until the vegetables are softened. Let cool completely.
• Combine the pepper mixture with the butter and mix well to combine.
• Preheat the broiler.
• Open the clams and place on a baking sheet. Top each clam with a dollop of compound butter, some bacon and breadcrumbs. (You may not use all of the butter.) Drizzle with olive oil and white wine.
• Broil until the breadcrumbs turn golden brown. Serve immediately.

CLAMS CASINO

Steps:

• Preheat oven to 450 degrees F.
• Shuck the clams, leaving each clam in the half-shell and reserving the juices. Strain the juices through a cheesecloth into a bowl.
• Place the clams on a rimmed baking sheet in one even layer. Top each clam with a pepper square, then with a bacon or pancetta square, and with a dab of butter, using all 3 tablespoons evenly. Sprinkle the chopped parsley on top. Pour the reserved shucking juices into a measuring cup, and add enough white wine to make 2 cups combined liquid. Pour the liquid into the bottom of the baking sheet.
• Bake the clams, uncovered, until the bacon or pancetta is crispy and the clams are cooked all the way through, about 25 minutes. Serve on a platter, drizzled with baking juices.

CLASSIC CLAMS CASINO

Steps:

• Cook the bacon in skillet until crisp.
• Drain excess fat, roughly chop, and set aside.
• Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.
• Arrange the clams in your largest skillet in a single layer.
• Please feel free to steam the clams in batches if they don't all fit in your pan.
• Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.
• Remember, the clams will be finished under the broiler, so don't let them go too long in the pan after they begin to open!
• Once the clams are cool enough to handle, twist off the top shell and discard.
• Slide a sharp knife under each clam to loosen it from the bottom shell.
• Line baking sheets or broiler pans with a crumpled large piece of foil - this allows you to press the shells into the foil so they are less likely to tip over.
• Spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.
• Arrange clams on baking sheet.
• The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.
• When ready to serve, preheat broiler.
• Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
• Serve warm.