Clams Casino

I know we've had these before in casserole form but how can you not do a repeat when the Big Guy's been a clammin' fool. He's been bugging me forever to make them again and I've held out.

I grew up on a farm about as far from the ocean as you can get so I'm more into other forms of protein but not so the man of the house as evidenced from this plate. He ate 15 of them - nothing else mind you. He was rather proud of himself too never mind happy...very happy.

I'm a little more into moderation - I had mine with pasta and while there's 2 in the picture, I handed one back to him. After all, I didn't want him to be short.

Clams casino are not difficult to make but much like our pizza version, they're just a tad time consuming to put together. I prefer building them by steaming the clams first, then shuckin them, removing the meat, chopping it and returning the clam to it's little shell bathed in a touch of white wine. Topped with sauteed onion, garlic and red pepper along with some crispy bacon and finished with a crusty topping of grated parmesan and crumbs, they cooked briefly in a 500 oven just to warm 'em and crisp up the topping.

Clams Casino (adapted from Giada de Laurentis)

18 to 24 fresh clams, steamed till open

3 slices bacon, chopped fine

2 tablespoons butter

1/2 medium onion, finely chopped

1/2 red pepper, finely chopped

3 cloves garlic, minced

1/2 teaspoon dried Italian seasoning

1/4 teaspoon red pepper flakes

Salt and pepper to taste

1/3 cup white wine

1/4 cup freshly grated parmesan cheese

1/4 cup dried Italian flavored bread crumbs

Remove meat from steamed clams, and reserve shells. Chop clams until fine. Return meat to shells and top with a teaspoon white wine. Set aside. Meanwhile in a large sauté pan, cook bacon until crisp then remove from pan and drain on paper towels. Remove all but 1 tablespoon bacon fat from pan. Add butter to pan and sauté onion, red pepper and garlic until vegetables are softened – about 5 minutes. Add Italian seasoning, red pepper flakes, salt and pepper. Remove from heat and cool slightly. Place a small amount on top of clams on each shell (approximately 1 tablespoon), and top with crispy bacon pieces. Combine parmesan cheese with dried bread crumbs and sprinkle on top of bacon. Bake in a preheated 500 oven for 5 minutes or until crumbs are browned and clams are hot. Watch carefully during last minute of cooking because the crumbs burn easily. Serve as an appetizer or with pasta and/or a green salad for dinner. Download Clams Casino

Comments

[Lea]

Those look soooooo goood - I would have helped you make them so that I could eat as much as the Big Guy! Oh, and my Sweet William could eat 3 with you - he is into moderation - just like you - hehehehehe

[Mary from Apron Strings & Wedding Rings]

It's a good thing that Tim hasn't seen these yet. His family is coming in from Ohio next week, and I'm planning to make his grandmother's version of these with stuffing mix and such! Ohhh... I'm thinking a glass of wine to attend to these clams! I'll have to check out your other clam recipes June! I don't need to ask how the vacation is going :o)) HUGS, Mary L.

[June]

Lea - I'm only into moderation when it comes to clams. Pasta, not so much, ice cream moderation does not exist and then there's pie. Oh my!

Mary - I really need to spend some time going through my site and re-sorting recipes. I did start adding to the index but haven't finished. There's lots of clam pasta recipes and several for chowder, but you've got your favorites in that respect too. As for the wine with the clams casino...yup, but I had more'n 1 glass. I neglected to mention it was the Big Guy who did the steamin', shuckin' and chopping.

[Mary from Apron Strings & Wedding Rings]

After Tim & I got married, he made me promise that I would NEVER throw out his shuckin' knife for the almighty Rhode Island Quohogs or what we non Rhode Islanders call clams :o)) He was a bachelor for years so you know I had to throw out a lot! LOL! HUGS, Mary

[June]

Ha. I know what you mean - the Big Guy's got stuff hidden that I don't even know exists. Every once in a while he'll haul something new out and then I have to ask "where did we get that"? LOL