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Clams Casino
Makes 6 Servings
*24 littleneck or cherrystone clams, scrubbed
*4 strips bacon
*4 tablespoons butter, softened
*1 shallot, minced
*1/4 cup red bell pepper, finely diced
*2 teaspoons fresh lemon juice
*2 tablespoons fresh parsley, chopped
*Pinch cayenne pepper
*1/2 cup crushed cracker crumbs, such as Ritz (additional as needed)
*Lemon wedges for garnish
1Steam clams in a single layer over high heat until shells open. Discard any clams that do not open. When shells have cooled, remove the top shell and discard. Use a knife to loosen the clam in the bottom shell.
2Cook bacon in a skillet until mostly cooked but not crisp. Drain on paper towels. Chop into pieces and set aside.
3Melt butter in a small skillet, add shallot and red pepper and saute until tender. Add lemon juice, parsley and cayenne pepper and stir to combine. Add crushed cracker crumbs and mix until thoroughly combined. Add additional crumbs if needed to thicken consistency.
4Preheat oven to 500F degrees. Place rock salt on a baking sheet and set clams in the salt to hold them.
5Spoon about a teaspoon of the mixture on top of each clam and top with bacon. Bake 3-4 minutes or until bubbly and bacon has crisped. Serve with lemon wedges.
  • This recipe is part of a 'Poker Night' themed menu.