i need a recipe for clams casino?

Answer 1

INGREDIENTS:
24 small clams in shell
1/4 cup butter, softened
1/4 cup chopped green onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 tablespoon lemon juice
4 slices bacon, cooked until crisp and crumbled
PREPARATION:
Open clams; remove clams from shell. Wash shells; place each clam in deep half of shell. Discard remaining clam shell halves. Sprinkle clams with a little salt. Blend butter, chopped green onion, chopped bell pepper, chopped celery, lemon juice, and crumbled bacon. Top each clam with a scant tablespoon of the butter and vegetable mixture. Arrange the clams casino shells on a bed or rock salt in a shallow baking pan. Bake at 425° for 10 to 12 minutes. Clams casino recipe serves 8 as appetizer.

Answer 2

CLAMS CASINO

1/2 c. butter, softened
1/2 oz. diced green pepper
1/2 oz. diced red pepper or pimento
1/2 oz. diced onion
2-3 drops Tabasco sauce
1/4 tsp. Worcestershire sauce
3 slices bacon
6 Cherrystone clams

Steam clams for 3 or 4 minutes or until shells open. Take one shell off to leave a clam on a half shell. Set aside. Place butter, green peppers, pimento and onion in a mixing bowl and blend thoroughly by hand until all ingredients are smoothly blended together.
Mix in Tabasco and Worcestershire sauce. Slice bacon in half and set aside. Spoon butter mixture on top of the clams and place half a slice of bacon on top. Bake for about 7-8 minutes or until heated through and bacon is crisp at 350 degrees.

Serves 6.

Note: after 8 minutes, if bacon is not crisp, broil for about 1/2 minute to 1 minute.

Answer 3

Paul Silva’s Clams Casino

Makes enough stuffing for approx. 24 clams

Ingredients:

6 slices bacon, chopped fine
1/2 cup chopped onion
1 clove garlic, minced
2 tbsp. olive oil
1/2 cup finely diced red bell pepper
1/2 tsp. chopped oregano
1/2 tsp. chopped thyme
2 tsp. red wine vinegar
2 tbsp. finely grated Parmigiano Regianno
24 cherrystone clams, shucked and clams kept in bottom half of shells

Coarse salt, for filling the pan and platter

Preparation:

Cook the bacon over medium heat until it browns and just starts to crisp. Transfer with slotted spoon to drain on paper towel.

Add the olive oil to the bacon fat and add the onion, garlic, red bell pepper and oregano. Season with salt and pepper.

Sauté over medium heat until the vegetables have softened. Add the red wine vinegar and remove from heat. Add the bacon pieces.

Cool the mixture completely.

Using the coarse salt to balance the shells, arrange the clams on a baking sheet. Divide the bacon-pepper mixture on the clams. Top with the Parmigianno cheese.

Bake the clams in a pre-heated 400F oven for 15 minutes, or until the cheese has melted and the clams cooked through.

Arrange the clams on a platter filled with more coarse salt. Serve immediately.