Clams Casino

Clams Casino

Clams Casino

Yield: 4 servings

  • 24 ea. Top Neck Clams, cleaned and chilled
  • 1/2 lb. Butter, room temperature
  • 6 slices Bacon
  • 2 oz. Onion, small dice
  • 1 oz. Red Pepper, small dice
  • 1 oz. Green Pepper, small dice
  • 1 ea. Scallion, sliced thin
  • 2 cloves Garlic, minced
  • 2 T Fresh Lemon Juice
  • 1 T Worcestershire Sauce
  • 2 T Parsley, chopped fine
  • Tabasco, to taste
  1. Cook bacon in a saut pan until it begins to brown. Remove from pan and cut into 24 pieces.
  2. In the pan with the bacon fat add the onion, peppers and garlic. Cook until almost tender. Remove from heat and cool.
  3. Place butter in a mixing bowl. Add cooked ingredients (except bacon) and the scallion, lemon juice, Worcestershire sauce, Tabasco and parsley. Mix well. Chill slightly.
  4. Open the clams: remove the top shell and leave the meat on the bottom shell. Cut the mussels and hold the meat to the shell. Leave the clam in the shell.
  5. Place clams on a sheet tray. Top each with one teaspoon of the butter mixture and a piece of bacon. Bake in a 400-degree oven for approximately 10 minutes or until all of the butter has melted, the clams have cooked and the bacon has crisped.
    Serve immediately.
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