Clams Casino 01
Over the years I’ve prepared Clams Casino using a variety of recipes, each a favorite of the House, management or Chef, but my all time favorite is the first I as introduced to – the Clams Casino at The Towne House in Lambertville, NJ. That is the recipe presented here, with minor tweaks.
Servings Prep Time
2servings (6 clams each) 30minutes
Cook Time
5-10minutes
Servings Prep Time
2servings (6 clams each) 30minutes
Cook Time
5-10minutes
Ingredients
Instructions
  1. In a pan that is big enough to hold all the clams and able to be covered after they open: Place the clams (well washed), and the Water, Wine, Clam Broth or Chicken Stock (or a combination of liquids), and 1 tsp. of the Sea Salt.
  2. Cover the clams and cook on high heat till they all open.
  3. Drain the clams and set aside to cool.
  4. In a mixing bowl: Add the minced Green and Red Peppers, the minced Garlic, the minced Onion, 1/2 the minced Parsley, and the remaining Sea Salt and Pepper.
  5. Mix well and set aside.
  6. Break of the unoccupied clam shell, and then loosen the clam and center in the other shell, and place on a baking sheet.
  7. Sprinkle some White Wine over the clams.
  8. Hit each clam with a dash of Tabasco Sauce.
  9. Put about a Tablespoon of the Pepper and Onion mixture on each clam.
  10. Coat each clam with some of the Bread Crumbs.
  11. Cut the Bacon strips in to 4 pieces each, and place one piece on each clam.
  12. Bake the Clams at 450 degrees F till the bacon is crispy (Finish under the grill if necessary.)
  13. Serve the Clams on a Bed of Rock Salt, sprinkle with the remaining minced Parsley, garnish with the Parsley Spring and serve with the Lemon Wedges.
Recipe Notes

I love these!!  A real classic appetizer.  These can also be made ahead made ahead and stored covered in the refrigerator for several days, or frozen.  (NOTE:  Freezing the clams is OK, but to avoid a chewy clam, allow the clams to thaw completely in the refrigerator before baking.