30 Sep Clams Casino 01
Posted at 12:56h
in Appetizers, Bar Food, Brunch, Dinner, French (Haute’), Hors d’oeuvres, Late Night, Lunch, Seafood, Starters
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 |
| 2 servings (6 clams each) | 30 minutes |
| Cook Time |
| 5-10 minutes |
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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.
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Ingredients
- 18 each Clams, small to medium (Calling for 18 clams since rarely are all alive and usable when you get them home.)
- 4 cups Water (Clam Broth, White Wine, or Chicken Stock, or some combination thereof is even beter.)
- 1-1/2 tsp. Sea Salt
- 1/2 cup Rock Salt (For Presentation)
- 1/2 each Lemon, Fresh (Cut into 2 wedges)
- 4 sprigs Parsley, Fresh 3 Minced, 1 reserved for garnish
- 1/2 each Bell Peppers, Green, minced
- 1/2 each Bell Peppers, Red, minced
- 1/4 each Onion, Vidalia, minced
- 1 clove Garlic, Fresh, minced
- 1/2 oz. White Wine (to sprinkle over clams)
- 1 tbsp. Tabasco Sauce (one dash each per clam)
- 4 tbsps. Bread Crumbs, Italian (a coating for each clam)
- 4 pieces Bacon, raw (1/4 piece for each clam)
- 1 pinch White Pepper
Servings: servings (6 clams each)
Units:
Instructions
- 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.
- Cover the clams and cook on high heat till they all open.
- Drain the clams and set aside to cool.
- 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.
- Mix well and set aside.
- Break of the unoccupied clam shell, and then loosen the clam and center in the other shell, and place on a baking sheet.
- Sprinkle some White Wine over the clams.
- Hit each clam with a dash of Tabasco Sauce.
- Put about a Tablespoon of the Pepper and Onion mixture on each clam.
- Coat each clam with some of the Bread Crumbs.
- Cut the Bacon strips in to 4 pieces each, and place one piece on each clam.
- Bake the Clams at 450 degrees F till the bacon is crispy (Finish under the grill if necessary.)
- 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.
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