Best Clams Casino Recipes

CLAMS CASINO

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.

CALICO CLAMS CASINO

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.

CLAMS CASINO

Steps:

• Preheat oven to 450°. Spread salt into an oven-safe metal serving platter or a 15x10x1-in. baking pan. Shuck clams, reserving bottom shells; drain liquid (save for another use). Arrange clams in salt-lined pan., Combine the bread crumbs, 2 tablespoons parsley, oil, garlic, cayenne and pepper; spoon over clams., Bake 15-18 minutes or until clams are firm and bread crumb mixture is crisp and golden brown. Sprinkle with remaining parsley. Serve immediately.

CLAMS CASINO

Steps:

• Saute the peppers, shallots and garlic in a medium saute pan briefly in 2 tablespoons of the butter to soften slightly (1 minute maximum). Season this mixture with salt, cayenne and fresh pepper and remove to a plate to cool off. Blend the butter, the cooled off vegetables, parsley and lemon juice in a bowl. Dab a generous amount of this butter mix on each clam, sprinkle with fresh bread crumbs and top with a small piece of bacon. Run under the broiler to heat the clams and brown the bacon. You could also bake the clams in a 425 degree oven for 5 minutes to obtain the same result.

BUCATINI A LA CLAMS CASINO

Steps:

• For the topping: Heat a small skillet over medium heat. Add the olive oil and breadcrumbs and toast, stirring often, until golden brown and crispy. Season with the salt. Set aside to cool. Stir in the Parmesan.
• For the pasta: Bring a large pot of salted water to a boil. Cook the pasta for 3 minutes less than the package directions, about 9 minutes. Drain well, reserving 1/2 cup pasta water.
• Put the olive oil and bacon in a large skillet over medium heat. Cook, stirring often, until browned and crispy, about 8 minutes. Add the garlic and red pepper flakes and cook until fragrant, about an additional minute. Add the tomatoes and toss to coat. Deglaze with the white wine and add the cockles. Cover the skillet with a lid and shake gently. Cook until all the shells have opened, 2 to 3 minutes. Remove the clams to a bowl, discarding any unopened clams. Add the pasta to the skillet and toss in the sauce. Add the reserved pasta water to create a loose sauce. Toss with the parsley. Stir the clams back into the pasta and sprinkle with the breadcrumb topping. Serve with a drizzle of olive oil.

CLAMS CASINO DIP

Steps:

• Heat oven to 350ºF.
• Cook bacon in medium skillet until crisp; drain. Return bacon to skillet. Add next 3 ingredients; cook 5 to 8 min. or until peppers are crisp-tender. Stir in wine; cook 3 min. or until liquid is cooked off, stirring frequently. Remove from heat.
• Add cream cheese, clams and 2 Tbsp. Parmesan; mix well. Spread onto bottom of 9-inch pie plate sprayed with cooking spray. Mix remaining Parmesan with bread crumbs. Sprinkle over dip.
• Bake 15 to 20 min. or until hot and bubbly.

CHEF JOHN'S CLAMS CASINO DIP

Steps:

• Cook and stir bacon with butter in a skillet over medium heat until crisp. Drain bacon fat, set bacon aside, and place skillet back onto medium heat. Add jalapeno, red pepper, diced celery, garlic, and green onions; cook and stir until vegetables start to soften, about 3 minutes.
• Pour in reserved clam juice and cook until most of the liquid has evaporated. Transfer vegetable mixture to plate to cool.
• Open second can of clams and drain juice, combine with reserved clams, cream cheese, bacon, cooled vegetables, juice from lemon, and freshly ground black pepper and hot sauce to taste. Transfer to serving bowl and garnish with chopped bacon and green onion. Serve with crackers.

CLAMS CASINO VENUS DE MILO

Steps:

• Sautee the bacon over a medium fire until it begins to brown.
• Add the garlic and the vegetables and sauté until the vegetables begin to wilt.
• Remove from the fire.
• In a double boiler melt the butter.
• Skim the clear butter off of the top with a ladle and place in a measuring cup discarding the milky portion that remains.
• Crush 1-1½ sleeves of Ritz Crackers and measure off 2 cups.
• Combine ½ cup of drawn butter with 2 cups of Ritz Crackers.
• Adjust the seasoning if needed.
• Combine the Ritz Cracker and butter mixture with the vegetable mixture.
• To make Clams Casino: Wash and open little neck clams being careful to retain as much of the juices as you can. This is accomplished by not tipping the clams. Stuff the clams with casino topping and place a small square of raw bacon on top. Broil in a 375° F oven until the crumbs are brown and the bacon is crispy. Serve with cocktail sauce.

CLAMS & OYSTERS CASINO

Steps:

• Tear bread slices into pieces and place in the bowl of a food processor. Pulse until coarse crumbs form (you should have about 2 cups).
• Preheat broiler with rack 6 to 7 inches below heating element. Arrange shellfish in a single layer on a rimmed baking sheet. Broil just until shells begin to open, 4 to 6 minutes.
• When cool enough to handle, remove top shells, taking care not to get any shell in meat, and discard. Tip out any oyster and clam liquor still in shells onto baking sheet. Loosen meat from shells with an oyster knife; transfer (still in shells) to another parchment-lined rimmed baking sheet. Strain shellfish liquor from first sheet through a fine-mesh sieve into a measuring cup. Fill shells with liquor (you may not need it all).
• Melt butter in a large skillet over medium. Add garlic and bell pepper; saute until fragrant, about 1 minute. Add vermouth; boil until mostly evaporated. Add breadcrumbs and oregano; cook, stirring occasionally, until breadcrumbs turn golden and crisp in places, about 3 minutes. Remove from heat. Stir in parsley and cheese; season with pepper. Divide breadcrumb mixture evenly among shellfish, then top evenly with pancetta.
• Broil just until crisp and golden brown on top, 2 to 4 minutes. Serve warm on a platter lined with rock salt.

CLAMS CASINO

Steps:

• Preheat the oven to 400 degrees F.
• In a saute pan over medium-high heat, add the oil and heat to the verge of smoking. Add the pancetta, reduce the heat to medium, and cook the pancetta until crispy, 2 to 3 minutes. Once cooked, remove the pancetta with a slotted spoon to paper towels and reserve. Add the onions and garlic and cook until translucent, 6 to 7 minutes. Once the onions are cooked, remove from the pan and toss in a bowl with the lemon juice, crab boil seasoning, butter, and parsley. Top the clams with the onion-herb mixture, reserved pancetta, and Parmesan. Place on a baking sheet and bake until the cheese has melted, 10 to 12 minutes.

LYNN'S KILLER CLAMS CASINO

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!

CLAMS CASINO

Steps:

• In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet. In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the orégano, and cook the mixture, stirring, until the bell peppers are crisp-tender. Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.
• Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400°F. oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.

CLAMS CASINO WITH BACON AND BELL PEPPER

Steps:

• Arrange a rack in center of oven; preheat to 500°F. Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5-7 minutes. Transfer bacon to paper towels, reserving fat in skillet. Let cool, then break into 1/2" pieces.
• Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add vinegar and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.
• Toss panko with oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6-8 minutes.

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.

CLAMS CASINO CASSEROLE

Steps:

• 1. Saute butter, onion, pepper and celery. Add clams with a little liquid. Cruah crackes and add to clam mixture. This could be put in small clam shells or in a small casserole dish. sprinkle the crumbled bacon over the mixture.
• 2. Turn oven on to 350 Degrees. Place dish or clamshells on a cookie sheet in the oven and bake for 25 to 35 minutes. When you take the casserole from the oven and put it on the table, put a few crackers around it and use the caaerole as a hot dip, it is great!

CLAMS CASINO

Steps:

• Preheat oven to 450 degrees F.
• In a small pot combine butter, citrus herb seasoning, garlic, lemon juice, and shallot. Heat over a low flame until butter is melted. Set aside.
• In a large bowl combine bread crumbs, Parmesan and melted butter mixture. Mix well to combine.
• Place open clams on a baking sheet. Place a slice of bacon on top of each clam. Top with 1 tablespoon of the bread crumb mixture. Bake for 7 minutes.
• To serve, place about 2 to 3 cups of course sea or kosher salt onto a large platter. Arrange the clams on the salt, lightly pressing them so that they are nestled in.

CLASSIC CLAMS CASINO

Steps:

• Position a rack in the center of the oven and heat the broiler on high. Arrange the clams on a heavy-duty rimmed baking sheet. Broil until they open, 5 to 7 minutes, removing each clam with tongs as it opens and transferring it to a clean rimmed baking sheet to cool. Once all the clams have opened, collect any spilled clam juice from the first baking sheet in a measuring cup. When the clams are cool enough to handle, discard the top shells: Pick up a clam; holding the bottom shell and keeping the clam level, twist off the top shell. Arrange the opened clams on the baking sheet. Run a spoon underneath each clam to loosen it from its bottom shell. Distribute the reserved clam juice among the clams. Melt the butter in an 8-inch skillet over medium heat. Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the wine and cook until the liquid is reduced by half, about 2 minutes. Remove the skillet from the heat and stir in the breadcrumbs, Parmigiano, parsley, and a few grinds of black pepper. (Do not season with salt.) Spoon some of the breadcrumb mixture onto each clam. Top each with a tangle of bacon strips. Broil the clams until the topping is just browned, about 5 minutes. Serve with the lemon wedges or squeeze the wedges over the clams before serving

NEWPORT CLAMS CASINO EN CASSEROLE

Steps:

• 1. Sauté finely chopped bacon until crisp. Remove from pan, reserving 1 teaspoon bacon fat. Add bell pepper, onion, garlic and oregano and sauté until onion is soft. Add white wine and simmer until wine is almost evaporated (5 minutes). Remove to a bowl and cool for 15 minutes.
• 2. When vegetables have cooled add chopped clams, parmesan cheese and parsley. Season to taste with pepper. Turn into casserole dish that has been sprayed with cooking spray. Sprinkle with cooked bacon. Top with crushed crackers and Parmigiana cheese. Bake in 350-degree oven for 25 minutes.
• 3. Note - if you've used canned clams rather than uncooked, place casserole under broiler and broil until topping is golden and casserole is bubbling, rather than cooking them for 25 minutes.

CLAMS CASINO II

Steps:

• In a small bowl, mix together butter, pimento peppers, shallots, ground black pepper and seasoning salt. Form the mixture into a ball shape, and securely wrap with plastic wrap. Place in the freezer approximately 30 minutes, until firm but not solid.
• Place bacon in a large, deep skillet. Cook over medium high heat until browned but still tender. Drain and cut each slice into 8 pieces. Bring a medium pot of lightly salted water to a boil. Add clams and cook for 15 to 20 seconds or until open; drain and rinse.
• Preheat the broiler.
• Arrange clams on a medium baking sheet. Top each with 1 piece of bacon. Distribute equal portions of the butter mixture onto each clam atop the bacon.
• Checking often to avoid burning, broil the clams 2 to 3 minutes, until the butter mixture has melted and bacon is crisp.

CLAMS CASINO DIP

Steps:

• pour clams into baking dish with juice and all ingredients. Add bread crumbs enough to absorb clam juice. Place bacon on top and add a dab of butter. Cook at 350 degrees F. for 20 minutes. Serve with crackers.