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Beckys Clams Casino

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Ingredients

Adjust Servings:
12 cherrystone clams
1/4 cup butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red pepper, chopped
1 garlic clove, minced
1 tablespoon lemon juice, fresh
1 tablespoon worcestershire sauce
1/8 teaspoon red pepper flakes
1/4 teaspoon black pepper, freshly ground
1/4 cup breadcrumbs, dried, unseasoned
4 slices bacon, cooked until crisp and crumbled
rock salt (or coarse sea salt)

Nutritional information

189.9
Calories
135 g
Calories From Fat
15.1 g
Total Fat
7.2 g
Saturated Fat
40.5 mg
Cholesterol
264.8 mg
Sodium
7.5 g
Carbs
0.8 g
Dietary Fiber
1.9 g
Sugars
6.5 g
Protein
88g
Serving Size

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Beckys Clams Casino

Features:
    Cuisine:

    These clams are fantastic. Followed the recipe exactly. I will be making these frequently. Made for the Bargain Basement Tag game.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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!, These clams are fantastic Followed the recipe exactly I will be making these frequently Made for the Bargain Basement Tag game , 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!


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    Steps

    1
    Done

    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.).

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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!).

    5
    Done

    Preheat Oven to 500 Degrees.

    6
    Done

    in a Large Skillet Over Medium Heat, Melt Butter. Add Onion, Celery, Red Pepper and Garlic to Skillet and Saut Until Tender.

    7
    Done

    Remove Skillet from Heat and Stir in Lemon Juice, Worcestershire Sauce, Red Pepper Flakes, Pepper and Crumbled Bacon.

    8
    Done

    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.

    9
    Done

    Spoon a Scant Amount of the Mixture Onto Each Clam.

    10
    Done

    Bake For 6-8 Minutes or Until Clams Are Just Cooked Through and Topping Is Golden.

    11
    Done

    Serve Immediately.

    Avatar Of Michael Mckenzie

    Michael McKenzie

    Grill master known for his perfectly cooked and tender meats with smoky flavors.

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