Best Chef Johns Clams Casino Dip Recipes

Clams Casino Dip/Spread image

Provided by BecR2400

Categories Spreads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 (6 1/2 ounce) cans minced clams, with juice
1 lb cream cheese, at room temperature (2 eight ounce boxes)
6 -8 slices bacon
1/2 tablespoon butter
1 jalapeno, minced (seeded and membrane removed)
1/2 cup small diced red bell pepper
1/3 cup small diced celery
2 minced garlic cloves
1/4 cup minced green onion, save tops for garnish
1/2 lemon, juice of
hot sauce (a few drops)
fresh ground black pepper
Ritz cracker, to serve

Steps:

Cut bacon into 1/4-inch pieces and saute in a skillet with the butter over medium heat 'til completely crisp; drain the fat and reserve the bacon to a plate.
In same pan with about 1 teaspoon of the drippings saute the jalapeno, red bell pepper, celery, garlic and green onion over medium heat until just the veggies just barely start to soften (about 3 minutes); now add the juice from one can of clams and reduce over high heat until almost all the liquid has evaporated, about another three minutes. Remove mixture to a plate and allow to cool to room temperature before adding to the cream cheese.
In a mixing bowl combine the cream cheese with the cooled mixture, and stir in the remaining ingredients.
Transfer into your serving dish and garnish top with a tablespoon or so of the crisp bacon and the green onion tops.
Serve warm or at room temperature with Ritz crackers or a good bread.

Nutrition Facts : Calories 400.9, Fat 31.6, SaturatedFat 16.6, Cholesterol 122, Sodium 392.9, Carbohydrate 8.9, Fiber 0.7, Sugar 3.4, Protein 20.7

John's Clams Casino image

Provided by Lauren Conforti

Number Of Ingredients 12

Steps:

1. Partially steam clams just to get them to open (about 2 mins). Carefully shuck clams (remove top shell)
2. Heat a medium skillet over medium heat. Coat pan with cooking spray.
3. Add bacon to pan, cooking until bacon begins to brown, stirring occasionally.
4. Add wine. Cook until liquid evaporates (about 30 seconds), scraping to loosen browned bits.
5. Add bell pepper, shallots & garlic to pan. Cook 4 mins or until tender. Place mixture in a medium bowl.
6. Add breadcrumbs, cheese, parsley & black pepper to bacon mixture. Stir until blended.
7. Cover a baking sheet with foil.
8. Take a very sharp knife and make 2 small slits across each clam. Drizzle with a little clam juice to keep them from drying out.
9. Place each clam in shell on the foil. ** TIP: To keep them from moving & tipping, simply take a small bowl of sea salt and add a tiny bit of water to just moisten the salt & make it clumpy. Place a small mound on the foil & place a shell on the salt mound. It will stay put better.
10. Top each clam with an equal amount of the bacon mixture.
11. Broil until tops are browned and clams are done. Serve with lemon wedges if desired.