Like Clams Casino! Imagine fresh steamed clams kissed with decadent bacon and parmesan cheese, balanced by vibrant lemon, fresh rosemary and red peppers. The fact that these beautiful clams are served “on the half shell” provides a touch of elegance to an otherwise down-home dish! Clams Casino is the perfect party snack this season.
Place the scrubbed clams into a medium sauce pot over medium high heat. Add in the chicken broth, white wine, minced garlic, chopped red bell peppers, parsley, and optional butter. Cook everything together with a tightly fitted lid until the clam shells open, or about 2 to 3 minutes.
Clams Easy, Ultimate Clams Casino (Photograph: Vicky Wasik) Clams casino is often disappointingly bland—our recipe builds tons of flavor by cooking the clams' juices down into a bacon-clam compound butter and topping the stuffed shells with bacon bread crumbs.
Evenly space the clams on the prepared baking sheet. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.) 5) Place a rack about 10cm from the grill element and preheat. Grill the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes.
This garlic butter sauteed clams are inspired by my recent travel to Italy. Every restaurant I went to, there is a section of the menu dedicated to seafood, and sauteed clam is always on top of the list. As the name suggests, the clams are cooked with a combination of garlic, butter, olive oil, parsley, with lemon juice.
Clams casino should be a great dish—what could be bad about clams, bacon, butter, and bread crumbs? But all too often, it's executed all wrong. Not this time. Meet the make-ahead, no-shuck, easy-as-pie clams casino recipe that just happens to taste better than most others out there.
Shuck clams, reserving half of the shells for use in the recipe as small baking receptacles. Scrub the reserved shells and boil in water for 2 minutes. Remove the shells from the boiling water and drain. Preheat oven to 425 degree F. Fry bacon until crisp.
RECIPE BY Cooking Light For easier shucking, steam clams over simmering water for two minutes or just until their shells barely open. Run a knife or small screwdriver around a shell's edge, and pop it open. If you partially steam the clams, reduce the broiling time by a minute or two.