Clams Casino

I don’t know why that name excites me so. Perhaps it’s the “Casino” that does it, although I’m not a gambler and you’ll never spot me at a casino. In any event, the name just rings excitement to me, and it reminds me of classic, old school Hollywood glamor.This is one of my favorite Sea Food dishes that I cook often.

There are three principle varieties of clams–soft-shelled, hard-shelled, and razor clams from the Pacific. The so-called soft-shelled clams are oval and come from northern New England. The hard-shelled clams are round and come in small littlenecks, medium cherrystones, and large quahogs or chowder clams. Small clams are eaten raw, steamed or on the half-shell; quahogs are good minced and in soups.

These were so very tasty. The Clams along with it’s tantalizing toppings just slid off of the shells

Cast & Crew;

  • about one dozen littleneck clams
  • 5 slices of bacon, cooked and chopped fine
  • andouille sausage
  • 2 garlic cloves finely chopped
  • 1/2 cup bread crumbs – seasoned with cracked black pepper, garlic powder, onion powder, paprika and oregano, and Old Bay
  • Parmesan cheese
  • garlic butter–Recipe; 3 cloves garlic, finely chopped, 1 stick butter, 2 tbsp fresh lemon juice, 2 tbsp chopped fresh parsley, salt and freshly ground black pepper to taste. In a mortar, with a pestle, mash the garlic into a paste. Beat the garlic into the butter, then add the lemon juice and parsley. Season well with salt and pepper. Form the mixture into a cylinder, wrap in waxed paper, and chill until ready to use.

Wash the clams under running water, using a small kitchen brush.To open the clams, insert a knife between the shells near the muscle and cut through the muscle, twisting the knife a little to pry the shells apart. Hold the clams in a towel as you do this. Drain the juice and loosen each clam form its shell by gently running the knife under the clam meat.

Just before adding the garlic butter and chopped bacon

Preheat the broiler.

Cook the sausage on medium heat, giving it a good fine chop as you do so. Add the garlic and continue cooking until the garlic is softened and well incorporated. Place this mixture into a mixing bowl and add the seasoned bread crumbs and 1/4 of the chopped bacon.

Place the clams on a baking sheet, top with the sausage/breadcrumb mixture, and place a dollop of garlic butter on each and top with the chopped bacon. Place under the broiler about 4 inches from the heat and broil for about 4 to 6 minutes—keep a watchful eye as you do so.

Remove from the oven and add a sprinkle of Parmesan cheese, serve ‘right directly.’

This will be one of my “Super Bowl” Sunday dishes.

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