Best Clams Casino Venus De Milo Recipes

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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.

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

Categories     Bake     Clam

Yield serves 6 as an appetizer

Number Of Ingredients 6

36 littleneck clams
2 roasted red or yellow bell peppers, peeled and cut into 1-inch squares
6 ounces thinly sliced bacon or pancetta, cut into 1-inch squares
3 tablespoons unsalted butter
3 tablespoons chopped fresh Italian parsley
Dry white wine, as needed

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.

BECKY'S CLAMS CASINO



Becky's Clams Casino image

My stepfather-in-law made Clams Casino as an hors d'oeuvre for Thanksgiving 2007. I liked his version so much that I had to make something similar for my annual 2007 Christmas hors d'oeuvres party for my friends. He used bread crumbs in his topping, which is non-traditional in Clams Casino, but gives the dish a toasted texture and flavor. I took my best guess at his recipe, doubled it in order to serve 12 and added a few extra flavors for zing. It was a success with the seafood lovers at the party--especially my husband!

Provided by MarthaStewartWanabe

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

12 cherrystone clams
1/4 cup butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red pepper, chopped
1 garlic clove, minced
1 tablespoon lemon juice, fresh
1 tablespoon Worcestershire sauce
1/8 teaspoon red pepper flakes
1/4 teaspoon black pepper, freshly ground
1/4 cup breadcrumbs, dried, unseasoned
4 slices bacon, cooked until crisp and crumbled
rock salt (or coarse sea salt)

Steps:

  • Under cold running water, rinse clams and scrub with a soft-bristled brush to remove as much sand as possible. (Note: Clams should be tightly closed or snap shut when touched or placed under cold water. If any are already open and do not close after manipulation, discard those particular clams immediately to prevent food poisoning.).
  • In an oven-proof shallow dish (pie plate works best), pour in rock salt. Cover bottom of dish evenly with rock salt until 1/4-inch thick.
  • Steam clams until shells begin to open. Carefully remove each clam from steamer and set aside, reserving as much of the juice as possible in the bottom half of each shell.
  • Allow clams to cool until manageable to handle; then carefully break off top half of shell. With a knife, gently separate meat from where it is attached to shell. Then nestle the half of the shell with clam and juice into rock salt, arranging in the best way possible to fit into the baking dish. (Note: This helps keep clam upright and saves juice from spilling out. Plus it makes for a nice presentation!).
  • Preheat oven to 500 degrees.
  • In a large skillet over medium heat, melt butter. Add onion, celery, red pepper and garlic to skillet and sauté until tender.
  • Remove skillet from heat and stir in lemon juice, Worcestershire sauce, red pepper flakes, pepper and crumbled bacon.
  • Sprinkle bread crumbs a little at a time into skillet, stirring into mixture until moisture is absorbed. Use a little less or more of the bread crumbs until desired consistency is met.
  • Spoon a scant amount of the mixture onto each clam.
  • Bake for 6-8 minutes or until clams are just cooked through and topping is golden.
  • Serve immediately.

Nutrition Facts : Calories 189.9, Fat 15.1, SaturatedFat 7.2, Cholesterol 40.5, Sodium 264.8, Carbohydrate 7.5, Fiber 0.8, Sugar 1.9, Protein 6.5

VENUS DE MILO NEW ENGLAND CLAM CHOWDER



Venus De Milo New England Clam Chowder image

This recipe is a multiple winner at the Newport, Rhode Island and Boston, Massachusetts chowder festivals. At the Newport chowder festival the Venus de Milo is a 3 time winner and has been enshrined in the Chowder Hall of Fame. The secret to an exceptional chowder is to not skimp on the ingredients. Canned ingredients may be substituted but the final product will not be the same. For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school.

Provided by quotFoodThe Way To

Categories     Chowders

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

2 cups diced potatoes (1/2 inch dice)
5 cups chopped fresh surf clams
1 1/2 cups clam juice
4 ounces butter
1/2 cup flour
1/4 cup minced onion
1/4 cup minced celery
2 tablespoons minced garlic
2 1/2 cups light cream
salt, as needed
2 teaspoons ground black pepper
3 bay leaves
3 teaspoons dry dill weed

Steps:

  • Wash the diced potatoes, drain and place in a stock pot with the clam juice.
  • Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
  • In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
  • Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
  • Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
  • Add the remaining potatoes, clams, and stock and bring to a simmer.
  • Add the light cream, black pepper, and dill weed and return to a simmer.
  • Adjust the seasoning.
  • Serve at once with crusty bread or oyster crackers.

Nutrition Facts : Calories 293.3, Fat 18.4, SaturatedFat 11, Cholesterol 85.5, Sodium 241.1, Carbohydrate 17.2, Fiber 1.1, Sugar 1.5, Protein 15

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.

CLAMS CASINO



Clams Casino image

I love this recipe. I could make a meal out of these alone. And I often do! I have also used this recipe on oysters and mussels, but clams are my favorite.

Provided by Teri8551

Categories     Broil/Grill

Time 28m

Yield 24 clams, 4 serving(s)

Number Of Ingredients 12

rock salt
2 dozen cherrystone clams
6 slices bacon, chopped fine
6 tablespoons butter
1/2 cup shallot, chopped fine
1/4 cup pimiento
1/2 cup green pepper, chopped fine
2 tablespoons sherry wine or 2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
salt
pepper

Steps:

  • Open the clams, reserving the best 2 dozen shells.
  • Spread a layer of rock salt in the bottom of a pie pan and push shells into it.
  • Fry the bacon till all the fat is rendered (do not fry crisp), then place it on paper towel and press out any remaining fat.
  • Chop into fine pieces.
  • Mix the butter with the bacon, shallots, green pepper, pimento, Tabasco, Worcestershire sauce.
  • Put 1 clam in each shell that you have reserved and top with a dollop of the butter mixture.
  • Broil under hot broiler for 5-10 minutes or until butter is sizzling and the bacon pieces are crisp.

Nutrition Facts : Calories 425.7, Fat 33.5, SaturatedFat 16.1, Cholesterol 98.5, Sodium 475.5, Carbohydrate 8.6, Fiber 0.6, Sugar 1.2, Protein 16.1

CLASSIC VENUS DE MILO SOUP



Classic Venus De Milo Soup image

There are several versions of this soup. I have tried 3 of them and this one, which was passed down to me from my mom, is my favorite.

Provided by mandagirl

Categories     European

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 -1 1/4 lb ground beef
1 (32 ounce) box chicken broth
4 cups water
1 (1 1/4 ounce) envelope French onion soup mix
1 (14 1/2 ounce) can diced tomatoes
2 -3 stalks celery, chopped
1 (16 ounce) bag frozen mixed vegetables
2/3 cup small shell pasta (or other small pasta)
1 tablespoon Worcestershire sauce
1 dash hot pepper sauce

Steps:

  • In a large pot brown ground beef.
  • Drain fat.
  • Add broth, water, celery, soup mix and tomatoes.
  • Bring to a boil, reduce heat and simmer for about 5 minutes.
  • Add pasta and frozen vegetables, along with worcestershire sauce and hot pepper sauce, and cook for 10 minutes more.
  • Serve with parmesan cheese, if desired.

Nutrition Facts : Calories 319.3, Fat 13.3, SaturatedFat 4.8, Cholesterol 51.7, Sodium 1264.7, Carbohydrate 28.4, Fiber 5.2, Sugar 4.9, Protein 22.5

CLAMS CASINO



Clams Casino image

Categories     Side     Bake     Clam     Boil

Yield makes 6 servings

Number Of Ingredients 6

36 littleneck clams
4 tablespoons finely chopped fresh Italian parsley
2 red or yellow bell peppers, roasted and peeled as described on next page, cut into 1-inch squares
12 slices bacon, cut into 1-inch squares
6 tablespoons unsalted butter
1 cup dry white wine

Steps:

  • Preheat the oven to 450° F.
  • Shuck the clams as described on page 7, reserving the clam juice and arranging the clams on the half shell side by side in a 13 × 11-inch baking dish. Strain the juice through cheesecloth or a very fine sieve into the baking dish. Sprinkle some of the parsley over the clams. Top each clam with a square of roasted pepper. Cover the pepper with two squares of bacon. Using about 3 tablespoons of the butter, dot the top of each clam with about 1/4 teaspoon butter. Cut the remaining butter into several pieces and tuck them in and around the clams in the baking dish. Add the wine and remaining parsley to the baking dish.
  • Bake until the bacon is crisp and the pan juices are bubbling, about 12 minutes. Arrange clams on a warmed serving platter, or divide them among warmed plates. Pour the pan juices into a small saucepan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the clams and serve immediately.

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