BECKY'S CLAMS CASINO
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
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
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ABDUL WADUD ISSAHAKU
[email protected]Overall, I thought this recipe was good, but I would make a few changes next time.
Samith Noy
[email protected]I would have liked to see more pictures in the recipe.
Edward Raphael
[email protected]I followed the recipe exactly, but my clams casino didn't turn out as well as I hoped.
W2B Gaming FF
[email protected]These clams casino were a bit too salty for my taste.
Dah Burt
[email protected]I'm so glad I found this recipe. It's a new favorite in our house.
Nick Lee
[email protected]These clams casino are the perfect appetizer for any occasion.
Jamshed Ali khaskheli
[email protected]I've made this recipe several times now, and it never disappoints. It's a great way to impress guests.
Snooky Depedro
[email protected]These clams casino were easy to make and turned out great! I will definitely be making them again.
Ajom Mia
[email protected]I'm a huge fan of clams casino, and this recipe is one of the best I've ever tried. The flavors are amazing.
Richard Yang
[email protected]I made these clams casino for a party last weekend, and they were a huge hit! Everyone loved them.
Mattew Alvarez
[email protected]These clams casino were amazing! My husband and I loved them. We will definitely be making them again soon.
Ray Holcombe
[email protected]I have a big Italian family, so I've had my fair share of clams casino over the years. Yours is by far the best I've ever had. The flavor is incredible, and the clams are cooked perfectly. Thank you for sharing your recipe!