That means no clam knife, no accidental cuts, and no trips to the hospital for stitches. It had been a long since I’d indulged in Clams Casino or even thought about them. The buttery breadcrumb mixture loaded with bacon, bell peppers, and onions takes this Classic Jersey Shore appetizer to another level of deliciousness. By this time, the clams will have cooled enough that you can finish preparing them. Start by pulling the two shells of each clam apart, and throw away one of them.
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- The dish was purportedly created in the early 20th century by a chef at the Narragansett Pier Casino in Rhode Island, hence the name.
- There is enough bacon to amp up the savory factor but not so much that it overwhelms the flavor of the clams themselves.
- The game plan here is to make a compound bacon-clam butter.
- When removed from the freezer, you’ll find the clams are opened slightly (this is the only time open clams are safe to eat).
- A lot of folks just slap a shard of bacon on top as an afterthought and somehow think they’ve done a good job.
Nutrition Facts (per serving)
The much simpler version of Oreganata contains bread crumbs and seasonings. The upscale Clams Casino adds bacon, peppers, and onions, creating a symphony of flavors. To purge clams, submerge them in a large container of salted cold water and let stand for 30 minutes. If there is no sand in the bottom of the container, they’re ready to scrub and use.
Sautéed Peppers, Mushrooms and Onions
Do this as many times as necessary until they stop spitting out sand. The classic version of Clams Casino includes clams on the half shell topped with bacon, garlic, bell pepper, and breadcrumbs. Our version is pretty much the same with a couple of variations – we use shallots in place of garlic, and sweet bell pepper instead of green pepper. Both of these ingredients impart milder flavors that won’t overpower the clams. That’s not the end of the bacon, though, because I also want bacon flavor in the clams themselves.
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That’s because a lot of clams have sand hidden within, and the only winspirit casino thing worse than sandy bread crumbs on your clams is actual sand in them. To purge clams, I submerge them in salted water for 30 minutes. If the bottom of the container is clear of sand after those 30 minutes, go ahead and cook ‘em. If there’s sand on the bottom, lift the clams out, drain and rinse the container, then fill it up again with fresh salted water and drop the clams back in.
Baked Summer Tomatoes
Now, like I said, most recipes tell you to shuck the clams, then bake them with the other ingredients more or less haphazardly spooned on top. The game plan here is to make a compound bacon-clam butter. That may sound fancy and difficult, but it actually makes this recipe easier. No shucking, no harvesting clam liquor, and no need to make this recipe from start to finish right before serving. The easiest clams casino recipe using only 5 ingredients and one sheet pan. The perfect elegant appetizer to serve at a party or a quick light meal for a busy weeknight.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything winspirit you need to make the dish. This one uses quahogs, but you could use cherrystones if you prefer, doubling the number. Seriously you won’t believe how easy this recipe is. You’ll find many versions of Clams Casino on the Internet, each claiming to be the best. During my years as a restaurant chef at the Jersey Shore, this was the most popular appetizer we had on the menu.
Easy, Ultimate Clams Casino Recipe
I prefer cherrystone (large clams) or little neck (smaller than cherrystone). I typically ask my fish dude which is best that day and go www.cbc.ca with what he suggests. Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- While there are many styles of stuffed clams, Clams Casino always includes bacon, breadcrumbs, and clams, with a variety of other ingredients like bell pepper and herbs as additional flavorings.
- Unless they are intended for Clams on a half-shell, I have a secret method to make life much easier.
- Abra practices functional nutrition in New York City with a clinical focus on eating disorders, digestive imbalances and women’s health.
The easier you make it to slurp the clam off entirely into your mouth, the more clams you will be able to eat. Pour the mixture into a bowl and place it in the refrigerator. Let the mixture chill for at least an hour, stirring every 15 minutes so everything is equally distributed throughout the butter. If you love shellfish appetizers, make sure to try our Jersey Shore Baked Deviled Clams and Oysters Rockefeller recipes. Marketing AuthorisationI hereby consent to my personal data being processed for marketing purposes as per the Privacy Policy.