Recipe courtesy of Christopher Roberts
Clams Casino
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 254
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 52
- Sodium
- 620
- Total: 2 hr 15 min
- Prep: 1 hr
- Inactive: 1 hr
- Cook: 15 min
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.