Clams Casino

Total Time:
2 hr 15 min
Prep:
1 hr
Inactive:
1 hr
Cook:
15 min

Yield:
6 to 8 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 4 tablespoons diced onion
  • 4 tablespoons diced red and green bell peppers
  • 2 tablespoons diced celery
  • 6 tablespoons butter
  • 2 tablespoons dry vermouth
  • 1 teaspoon hot sauce
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 cup bread crumbs
  • 36 littleneck clams, shucked, juice and shells reserved
  • 1 1/2 teaspoons chopped fresh parsley leaves
  • 4 slices bacon
Directions

Fry the onions, peppers, and celery in 1/2 tablespoon of the butter. Add vermouth and turn heat halfway down. Add the remaining butter and let melt. Add hot sauce, Worcestershire, and lemon juice. Add bread crumbs and 1/2 cup of reserved clam juice. Remove mixture from heat and cool.

Place the stuffing mixture in the shells on top of each clam and sprinkle with parsley. Top with 3/4 slice of bacon. In a medium-hot cast iron pan or griddle pan, place clams, bacon side down, and cook until browned and bacon is crispy. Flip over and cook an additional 1 to 2 minutes.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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    Recipe courtesy of Giada De Laurentiis