Best Clams Casino Mazemen Recipes

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CLAMS CASINO



Clams Casino image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 ounces sliced pancetta or bacon, finely chopped
1 cup finely diced red bell pepper
1/3 cup chopped shallots
2 large garlic cloves, minced
1/4 teaspoon dried oregano
1/3 cup dry white wine
4 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
  • Preheat the oven to 500 degrees F.
  • Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
  • Arrange the clams on the platter and serve.

CLAMS CASINO



Clams Casino image

Baked, stuffed clams - the best you have ever eaten!

Provided by Tina

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h5m

Yield 4

Number Of Ingredients 13

24 large clams
2 tablespoons olive oil
1 tablespoon butter
½ cup minced onion
¼ cup chopped green bell pepper
2 cloves garlic, minced
1 cup dried bread crumbs
4 slices bacon
½ teaspoon dried oregano
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley
¼ teaspoon paprika
2 tablespoons olive oil

Steps:

  • In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
  • Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
  • Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
  • In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
  • Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 23.6 g, Cholesterol 29.1 mg, Fat 22.7 g, Fiber 2 g, Protein 12 g, SaturatedFat 5.7 g, Sodium 482.6 mg, Sugar 3.2 g

CLASSIC CLAMS CASINO



Classic Clams Casino image

Make and share this Classic Clams Casino recipe from Food.com.

Provided by Kozmic Blues

Categories     < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 slices bacon
1/4 cup unsalted butter, softened
2 tablespoons shallots, minced
2 garlic cloves, minced
2 teaspoons flat leaf parsley, minced
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper, more to taste
36 littleneck clams
1/2 cup breadcrumbs

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.

CLAMS CASINO



Clams Casino image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 6 to 8 appetizer servings

Number Of Ingredients 10

3 slices bacon (about 2 ounces)
1/4 cup unsalted butter, softened
2 tablespoons minced shallots
2 large garlic cloves, minced
2 teaspoons minced fresh flat-leaf parsley leaves
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon kosher salt
Pinch cayenne pepper
36 little neck or cherrystone clams, scrubbed
1/2 cup sourdough breadcrumbs

Steps:

  • Cook the bacon in a medium skillet over medium heat until crisp. Drain and chop fine. Set aside.
  • In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Set aside.
  • Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. (Do this in batches if needed.) Set aside. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.
  • Crumple a large piece of aluminum foil and spread it out on a baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Evenly space the clams on the prepared baking sheet. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)
  • Place a rack about 4 inches from the broiler element and preheat. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Serve warm.

LYNN'S KILLER CLAMS CASINO



Lynn's Killer Clams Casino image

Ok, I swore I would never give this recipe to ANYONE, but everyone who tastes this can die, because there is nothing else left. So here it is.

Provided by Lynn Joanne

Categories     Low Cholesterol

Time 31m

Yield 2-4 serving(s)

Number Of Ingredients 6

18 top neck clams (a little larger than little necks, but still very tasty)
1 red pepper
1 large onion
4 slices bacon
1 tablespoon Worcestershire sauce, more if needed, must taste to see how spicy you want it (must use Lea & Perrins, nothing else tastes good)
olive oil, for sauting

Steps:

  • Have vendor that sells clams open them for you.
  • Cook bacon until almost crisp (can sauté or bake). Set aside when done.
  • Pour enough olive oil in bottom of pan to sauté (I'm somewhat generous with the olive oil). Be sure not to overwhelm the onion and pepper mixture. You don't want it to oily.
  • 1 onion chopped pretty well.
  • Sauté onion and chopped red pepper. (I use red pepper because it is sweeter taste than green).
  • Sauté till onions are almost caramelized.
  • Pour Worcestershire sauce on mixture.
  • Taste mixture to see if it needs more Worcestershire sauce (we like it tangy).
  • Spoon mixture over each clam.
  • Crumble almost done bacon.
  • Put under broiler for a minute.
  • Don't burn bacon.
  • Walla this is just the best thing EVER!

Nutrition Facts : Calories 240.6, Fat 8.7, SaturatedFat 2.7, Cholesterol 50, Sodium 1006.3, Carbohydrate 17, Fiber 2.5, Sugar 6.5, Protein 22.4

CLAMS CASINO



Clams Casino image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h10m

Yield 4 appetizer servings

Number Of Ingredients 18

2 dozen littleneck clams (we used large ones whose shells were about 2-inches in diameter)
6 ounces andouille sausage
1 tablespoon vegetable oil
1 stick unsalted butter, at room temperature
2 tablespoons finely minced garlic
1 tablespoon minced parsley leaves, plus more for garnishing
1 teaspoon Essence, recipe follows
1/2 lemon, juiced
1/2 cup bread crumbs
2 slices thick-cut bacon, each cut into 12 pieces
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Put clams on a baking sheet and cover with plastic wrap; refrigerate until topping is prepared.
  • Put the andouille in a food processor and process until finely chopped. Heat the vegetable oil in a small saute pan and, when hot, add the sausage. Cook, stirring frequently, until browned and the fat is rendered. Transfer to a mixing bowl and allow to cool.
  • In a small bowl combine the butter with the garlic, parsley, the Essence, lemon juice and cooled andouille. Stir to blend thoroughly, then transfer to plastic wrap or waxed paper and roll into a tight cylinder about 1-inch in diameter. Refrigerate until firm.
  • Heat the broiler.
  • Remove the clams from the refrigerator and remove the plastic wrap. Top each clam with a pat of the garlic butter, then divide the bread crumbs evenly among the clams. Top each clam with 1 piece of the bacon and broil until the bacon is crispy and the clams are cooked through, about 5 to 6 minutes.
  • Remove from the oven. Arrange the clams on a platter and garnish with more parsley. Serve hot or warm.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

CALICO CLAMS CASINO



Calico Clams Casino image

A few years ago, I came across this clams casino recipe in the back of my files when I was looking for a special appetizer. Everyone raved about it. Now it's often-requested dish. -Paula Sullivan, Barker, New York

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8 servings.

Number Of Ingredients 9

3 cans (6-1/2 ounces each) minced clams
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
3 tablespoons seasoned bread crumbs
3 tablespoons butter, melted
2 tablespoons each finely chopped onion, celery and sweet red, yellow and green peppers
1 garlic clove, minced
Dash dried parsley flakes

Steps:

  • Drain clams, reserving 2 tablespoons juice. In a large bowl, combine the clams and remaining ingredients; stir in the reserved clam juice. Spoon into greased 6-oz. custard cups or clamshell dishes; place on baking sheets. , Bake at 350° for 10-15 minutes or until heated through and lightly browned.

Nutrition Facts : Calories 165 calories, Fat 12g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 383mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

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