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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Clams Casino Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Good Things Come in Small Packages Overall User Rating:  |
Appetizer HIT
11/29/2007 at 01:05pm
User: Carrie from Nassau, NY User Rating:
I've made this twice now and everyone loves it. I brought it to Thanksgiving dinner this year and people could not stop talking about it!So easy to make and really authentic Italian tasting.
the best
11/25/2005 at 12:12pm
User: MARLENE from wethersfield, CT User Rating:
These are absolutely the best clams ever! Look no more ... De-lish!!!
Absolutely the BEST!
11/03/2006 at 03:40am
User: William from Glastonbury, CT User Rating:
Take the thyme to collect the best quality ingredients you can. This recipe is the poster child for "You get out what you put in." I liked it best when i added a little fontina to bind it a little and I sprayed the shells inside with Pam.
This wasn't my favorite
10/10/2006 at 03:03pm
User: Ellen from Bethel, CT User Rating:
Perhaps I am spoild by all the Italian Resturants in NY. But this wasn't my favorite version of Clams Casino. Friends I tried it out on seemed to like it. But something was missing. Seemed dry to me.
Stupid Question
09/28/2005 at 07:03pm
User: Anonymous User Rating:
Do you cook the clams first or shuck them live? On the show it looked like they may have already been cooked.
clams casino with a plus
08/29/2005 at 06:04pm
User: Anonymous User Rating:
The tastiest clams casino with an Italian touch I have ever had.
EXCELLENT!!!
08/19/2006 at 02:26pm
User: LISA from MONTOURSVILLE, PA User Rating:
They were a big hit.
Excellent and easy
07/31/2006 at 09:15pm
User: Anonymous User Rating:
As long as you have good quality clams, you can't go wrong with this recipe. I couldn't get enough of them. Make sure you don't overcook the clams though.
casino
07/30/2007 at 12:42pm
User: erik from shelter island, NY User Rating:
they were amazing
YUMMY!
07/20/2007 at 11:58am
User: Ines from Hicksville, NY User Rating:
LOved it!. I love everything Guiada and this one was just as expected! I had no clue how to cook, then while on maternity leave last summer I started watching the food network and trying some things. I became the envy of my fiends and although I do have some Emeril, Rachael & Paula dishes.... Guiada is the one that made me me a good cook. Thank you!
Clams Casino - Giada De Laurentiis
05/31/2007 at 11:00am
User: Anonymous User Rating:
Excellent! I made these for friends who grew up on seafood at the Jersey Shore, and was told they were the BEST clams casino they had ever tasted!
Left me wanting MORE
05/18/2007 at 02:06am
User: Rafael from huntington beach, CA User Rating:
WOW!!! Beautiful presentation and the taste does more than deliver too! Blown Away! Can't wait for more :)
Perfect
05/07/2007 at 06:42pm
User: Marianne from Clark, NJ User Rating:
Delicious. Wouldn't change a thing.
pretty good
04/05/2006 at 12:39pm
User: Christina from Brooklawn, NJ User Rating:
these were decent...the only thing i did differently was add a tiny bit of sour cream to the finished dish...made them taste fabulous!!...oh and this recipe makes quite a few clams casinos...so be forewarned!
Easy & Deelish
03/23/2006 at 12:25pm
User: Annie from Irvine, CA User Rating:
I steamed the clams first, chopped them & added them to mixture. Also drizzled olive oil over them before baking. I made it ahead of time, refrigerated the mixture, filled the clam shells just before cooking and they came out great. Served them x-mas eve as an appetizer and got rave reviews.
Excellent
03/12/2008 at 01:27pm
User: Anonymous User Rating:
I made this dish as an appetizer along with many of your recipes, and everyone loved it. I made 30 clams casino and they were gone. I made 4 others appetizers and there were only 6 people total. Thanks again for the tasteful and fullfilling dishes. My guests also thank you.
Needs a little something extra
01/25/2006 at 09:13am
User: JOANNE from Shirley, NY User Rating:
With all the rave reviews, I was probably expecting too much. These were good, and I loved the festive appearance that the peppers gave it(I used some yellow, orange, and red)... the 500 degree setting worked well cooking the clams through just enough, BUT I think a little shredded mozzerella (or other melting cheese) on top would have given it the boost it seemed to need--rather than just adding more parmesan on top.
very good
01/18/2006 at 04:59pm
User: COLLIER from Kill Devil Hills, NC User Rating:
To answer the previous question. Any shellfish will become tough if overcooked, so you should not cook these first. Make sure you buy the freshest clams possible. If any are open, tap them. If they close up they are still alive and okay to use, if they don't, discard them. If you are nervous or unsure about how to shuck the clams, you can put them in the freezer until they open slightly (approx. 20-30 min.). This makes shucking them easier. Discard any that do not open after being in the freezer.
wonderful
01/17/2007 at 04:53pm
User: latonya from frisco, TX User Rating:
Great recipe, but take note that on the show she also lined the baking sheet with rock salt over the foil to keep the shells level and she also drizzled the clams with a little olive oil b4 putting them in the oven to keep them moist.
Clams casino
01/13/2007 at 04:08pm
User: Donna from Voorhees, NJ User Rating:
Perfect for a quick appetizer or snack for friends and family. Most items were on hand...
Clams Casino
01/02/2006 at 10:56pm
User: Anonymous User Rating:
Excellent! Not "bready" (from breadcrumbs) like so many other baked clam recipes. I steam the clams so they open and I know they're cooked. I chop them and mix them with the pancetta - red pepper mixture. I got rave reviews serving them as an appetizer.