Clams Casino

Recipe courtesy Sandra Lee, 2008

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Elegant Entertaining

Rated: 4 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Cook Time:
7 min
Level:
Easy
Yield:
6 servings

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Times:

Prep: 8 min
Inactive Prep: --
Cook: 7 min
Total:: 15 min

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Ingredients

1 sticks unsalted butter,
1 tablespoon citrus herb seasoning
1 tablespoon garlic, crushed
1 tablespoon lemon juice
1 small shallot, minced
8 slices precooked bacon, cut in 2-inch long pieces
1 cup dried Italian seasoned bread crumbs
2 tablespoons grated Parmesan
24 large clams, opened
2 to 3 cups sea or kosher salt, for serving

Directions

Preheat oven to 450 degrees F.

In a small pot combine butter, citrus herb seasoning, garlic, lemon juice, and shallot. Heat over a low flame until butter is melted. Set aside.

In a large bowl combine bread crumbs, Parmesan and melted butter mixture. Mix well to combine.

Place open clams on a baking sheet. Place a slice of bacon on top of each clam. Top with 1 tablespoon of the bread crumb mixture. Bake for 7 minutes.

To serve, place about 2 to 3 cups of course sea or kosher salt onto a large platter. Arrange the clams on the salt, lightly pressing them so that they are nestled in.

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Comments & Reviews

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Darina Ewing, NJ 05-23-2009
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Don't Blame Sandra
Rated: 5 stars out of 5

To the chef who criticized Sandra because they thought she didn't mention that you should purchase your clams already opened... - well guess what - she DID say this...both in thr printed recipe itself, AND on air when she demonstrated it!! So you can't blame her that you are totally unobservant and can't read. Sandra gives us lots of great recipes, and she's always extremely clear and specific in her directions.Read more
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Steven Sykesville, MD 12-07-2008
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EASY...if you are experienced with clams
Rated: 3 stars out of 5

This is a tasty and yes, easy recipe. BUT what it fails to mention is that unless your familiar with opening live clams you... should probably buy the clams already opened from your fishmonger. Fresh live clams are not easy to open. Actually if you aren't skilled in the process you can very easily end up badly injured from either the knife or the sharp shell should it crack or shatter. The recipe is pretty much written with the assumption that you bought your clams already opened or will know how to do it easily. So...its a bit misleading that its "easy and quick". She left the hard part out without a mention. On the other hand this is the first Sandra Lee recipe I've tried that actually turned out like it was supposed to. For recipes that are supposed to be so simple a lot of them I've tried have been pretty lame. Read more