Beckys Clams Casino Recipes

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:

• Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
• Preheat the oven to 500 degrees F.
• Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
• Arrange the clams on the platter and serve.

CLAMS CASINO

Steps:

• Gather the ingredients.
• Scrub clams under cold running water until the shells are clean (see tip).
• Cut each strip of bacon, crosswise, into 6 equal pieces.
• In a large skillet , melt butter over medium heat. Add bacon and cook until not quite crisp. Using a slotted spoon or tongs, transfer bacon to a plate lined with paper towels to absorb the fat. Set aside.
• Using the same skillet, add red bell pepper to the bacon drippings and cook until softened, about 2 minutes, stirring frequently.
• Add garlic and cook until soft and fragrant, about 1 minute.
• Turn off the heat and stir in breadcrumbs, Parmesan, black pepper, and table salt. Set aside.
• Fill a Dutch oven or a heavy pot with a tight-fitting lid with 2 to 3 inches of water. Bring to a rapid boil over high heat.
• Add clams, cover the pot, and cook until the shells open, about 5 minutes.
• Immediately drain the clams to prevent overcooking. Discard any unopened clams. Let clams cool until they can be handled.
• Twist and pull the clamshells apart and remove the clam to loosen its muscle. Place the clam back into the deeper of the 2 shell halves. Discard the remaining shell.
• Preheat the broiler to high. Place an oven rack 6 to 8 inches below the heat source.
• Spread a generous amount of rock salt over the bottom of a heatproof baking dish. Nestle clams slightly into the salt to stabilize them.
• Divide the breadcrumb mixture evenly over each clamshell and top each clam with 1 piece of the bacon.
• Transfer to the oven rack and broil clams until the tops are golden brown and crisp, and the edges of the bacon are crisp.
• Sprinkle the parsley over the top and serve hot with lemon wedges.
• Serve and enjoy.

CLAMS CASINO

Steps:

• You can open your clams the old fashioned way or use my shortcut and place the thoroughly rinsed clams in the freezer for a minimum of one hour up to a week. The clams will open slightly which will allow you to easily open them the remainder without risking cutting your hand.
• Preheat oven to 375 degrees Fahrenheit
• Place sliced bacon and butter into a large saute pan or pot and allow to cook for 3-4 minutes
• Add chopped bell peppers and onion and continue to cook over low heat for about 15 minutes.
• Remove the pan from the heat and add the grated Romano cheese, bread crumbs, black pepper, chopped parsley and oregano. Mix well.
• Place casino mixture into the refrigerator to allow the fixture to firm up. Stir Mixture occasionally so all the ingredients stay well blended.This will take at least 2 hours, so give yourself time.
• Open clams, running a knife under the clam to make sure it is unattached from the shell. Place the opened clams on a cookie sheet until ready to fill.
• Remove casino mix from the refrigerator. Using a tablespoon add the prepared Casino mix to the clam. Make a nice mound of it on top of the clam by pressing the casino mix into the clam firmly with your hand. Repeat this process until all of the clams are stuffed.
• Place the clams into a preheated 375 degree Fahrenheit oven for 15-20 minutes or until the bacon and tops begin to get nicely browned.
• Remove carefully from the baking dish. Re-stuff clams with the mix that fell out if necessary. Serve clams on a serving dish or on a bed of rock salt with lemons and parsley as a garnish.

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 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.

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.

BECKY'S CLAMS CASINO

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.

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.

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