Recipe courtesy of Rick Moonen

Clams Casino

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
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2/3 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/2 cup chopped shallots

1 tablespoon chopped garlic

1 cup butter

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper and a pinch of cayenne pepper

1/2 cup chopped parsley

2 tablespoons lemon juice

1/4 cup bread crumbs

5 strips of double cut bacon, partially cooked

24 topneck clams on the half shell, arranged on a bed of rock salt


  1. Saute the peppers, shallots and garlic in a medium saute pan briefly in 2 tablespoons of the butter to soften slightly (1 minute maximum). Season this mixture with salt, cayenne and fresh pepper and remove to a plate to cool off. Blend the butter, the cooled off vegetables, parsley and lemon juice in a bowl. Dab a generous amount of this butter mix on each clam, sprinkle with fresh bread crumbs and top with a small piece of bacon. Run under the broiler to heat the clams and brown the bacon. You could also bake the clams in a 425 degree oven for 5 minutes to obtain the same result.