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Drain and chop fine. Do this in batches if needed. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.
Cheese, bacon and clams — now that is entertaining at its best. Outdoor gatherings are my thing! I also love how you served these over split-peas, a great alternative to rock salt and definitely more colorful!
Clams Casino are wonderful. I really like the name and the dish. Is there a pescatarian substitute that you could recommend?
I loved your description of a spring dinner…! My first time with your clams casino.. How much is a plane ticket to your place??!!
This should be in a magazine. Your photographs are just stunning! I want a spring garden party now…with these clams!
Thank you for sharing this loveliness tonight. I hope that tomorrow is full of happy moments, joyful conversation and plates of satisfying food!
These came out so lovely—they look great on top of those split peas! What a great snack for an outdoor or indoor party!
The idea of cold seafood is kinda disconcerting for me I know, I can never eat oysters or even shrimp cocktail so I was onboard as soon as you mentioned that these are served piping hot!
What beautiful photos and the flavors in this dish sound wonderful. Sommer, you have such beautiful photography and so many delicious recipes we simply have to pass the One Lovely Blog Award on to you!
Thanks for all you share with us all! They looks soo delicious! Last time I made Clam it was a disaster: Love the photos…they look incredible!
My whole family loves seafood and clams are one of our favorites. Clams casino make for such an elegant appetizer that is always well received.
Yours look mouthwatering delicious. Love your trick with the lentils! Oh yum, ive never had clams before, I would love to try these ones that youve made, I might have to think about getting some!
Your description of a get together in the backyard sounds like an invitation… when should I be there? I love the idea of outdoor food gatherings too.
Love the second picture from top. Oh gosh, those look delicious, and your photos are beautiful! I wish I had a platter of those for dinner tonight instead of a bowl of oatmeal!
My mom use to make clams casino. Oh my, my my! Gorgeous clams and the name is just fabulous dahling! I love dropping clams in Italian tomato sauces.
Sommer-This is one of my favorite party foods! Your clams looks fabulous! Love the bacon mixture.. I love your description of an early spring evening with an appetizers on the deck kind of dinner party.
My husband loves clams casino and I would be very popular in my household if I made and served your recipe at a party, thanks for sharing it;-.
Beautiful tables-cape… have not had clams casino in ages.. Sommer, your clams look delicious…you really got my mouth watering…love the idea of topping it will all the yummie stuff.
Hope you have a wonderful week ahead: This clams dish looks absolutely delicious. What a delightful outdoor get together! I am gazing at the frosty rain here in KC today and wishing I could be there enjoying these instead.
Believe me, I could have finished at least half of the serving plate…looks so tasty and pretty. There is something so special about the combination of flavors that makes it impossible to eat just one or two.
I do have a little trick for you, place the clams in the freezer for an hour or so and they will open just a little bit by themselves, making shucking them unnecessary!
I love love love the steaming tip! So much better than fighting with a closed clam. And I adore clams casino… they somehow feel very retro, probably because my grandmother served them.
Mind you, I am surrounded by snow — but oh that looks good. I never shuck the clams either — I always scrub and steam. Great photos, beautiful presentation and delicious recipe, as usual!
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Drain and chop fine. Do this in batches if needed. When cool enough to handle, remove the top shells and discard.
Slide a knife under each clam to loosen it in the shell. The creases in the foil help keep the clams from tipping over. Evenly space the clams on the prepared baking sheet.
The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving. Grill the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes.
Rule the Kitchen with More Recipe Faves. Fried clams and oysters. Mussels, clams and prawns in spicy broth. Happy Monday to all! I adore clams, and this recipe has my mouth watering: I love the flavors here.
I love the outdoor pictures and the platter, but not more than the tips on opening the clams without shucking and the recipe itself.
What a beautiful presentation on the lentils — the colors just pop! Whoa, Sommer these are so cute and fancy looking!
My husband would LOVE them. I have to make these for him…. I would have never dreamed I could make something like that but you make it look so easy.
Let me help you make meal time memorable, and life a little spicy! All images, recipes, and original text content are copyright protected.
Do not copy or publish A Spicy Perspective content without prior consent. An irresistible Clams Casino recipe, not to be missed! Fresh clams topped with crispy bacon and herbs, then toasted with breadcrumbs.
Calories 36 Calories from Fat Ingredients US Customary - Metric. Instructions Preheat the oven to degrees F.
Open the clams and twist off the top shell. Lay the bottom with the clam on a baking sheet. Repeat with the rest.
Heat a large skillet over medium. Add the chopped bacon and cook until brown. Add the red pepper, shallot, garlic and rosemary.
Once the breadcrumbs are toasted, squeeze the lemon juice over the top and taste for salt and pepper. Scoop the bacon mixture on top of the clams, distributing evenly.
Sprinkle a little Parmesan cheese over the tops. Bake for approximately minutes—until the tops are crisp.
Pumpkin Spice Latte Overnight Oatmeal. Leave a Reply Cancel reply Your email address will not be published. Hyosun Ro — posted December 31, at Kulsum at JourneyKitchen — posted March 28, at Maris In Good Taste — posted March 28, at 8: Sad to say the extent of my cooking with clams comes from a can: Sprinkled With Flour — posted March 12, at 7: When you get a chance, stop by and pick up a couple of awards at my blog: A Canadian Foodie — posted March 12, at 3: Beautiful photos, presentation and yummy recipe!!!
Food — posted March 11, at 1: Stevie — posted March 10, at 7: Magic of Spice — posted March 10, at 5: Chris and Amy — posted March 10, at 1: Great idea to steam them first.
These clams look lovely and make us long for spring!!! Cristina, from Buenos Aires to Paris — posted March 10, at 1: Monet — posted March 9, at Marisa — posted March 9, at Lisa Tarte du Jour — posted March 9, at 5: Lawyer Loves Lunch — posted March 9, at 3: Rosa — posted March 9, at Trish — posted March 9, at 9: Cheryl and Adam pictureperfectmeals.
Kankana — posted March 9, at 1: Valerie — posted March 8, at 6: A little bit of everything — posted March 8, at 6: Susi — posted March 8, at 4: Lot-O-Choc — posted March 8, at 3: Steve HPD — posted March 8, at Love love love the lentils on the serving plate.
What a great idea. Kristen — posted March 8, at I imagine your guests never leave hungry! What a great dish to serve.
Geni — posted March 8, at Eileen — posted March 8, at 7: Lindsay Eat, Knit, Grow — posted March 8, at 7: Lora cakeduchess — posted March 7, at 8: Pachecopatty — posted March 7, at 7: These are beautiful photos.
My hubs loves Clams Casino. Thank you for the inspiration. Juliana — posted March 7, at 6: Georgia The Comfort of Cooking — posted March 7, at 4: Megan — posted March 7, at 3: Cherine — posted March 7, at 2: Chef Dennis — posted March 7, at 1: Claudia — posted March 7, at 1: Liz — posted March 7, at I sure wish my family would eat clams…this dish looks amazing!
Sprinkled With Flour — posted March 7, at Adriana — posted March 7, at Fresh and Foodie — posted March 7, at Roxan — posted March 7, at 9: Tricia Saving room for dessert — posted March 7, at 9: Wow, does that look wonderful.
Belinda zomppa — posted March 7, at 8: Terese — posted March 7, at 7: Welcome to A Spicy Perspective.