Clams Oysters Casino Recipes

CLAMS & OYSTERS CASINO

Steps:

• Tear bread slices into pieces and place in the bowl of a food processor. Pulse until coarse crumbs form (you should have about 2 cups).
• Preheat broiler with rack 6 to 7 inches below heating element. Arrange shellfish in a single layer on a rimmed baking sheet. Broil just until shells begin to open, 4 to 6 minutes.
• When cool enough to handle, remove top shells, taking care not to get any shell in meat, and discard. Tip out any oyster and clam liquor still in shells onto baking sheet. Loosen meat from shells with an oyster knife; transfer (still in shells) to another parchment-lined rimmed baking sheet. Strain shellfish liquor from first sheet through a fine-mesh sieve into a measuring cup. Fill shells with liquor (you may not need it all).
• Melt butter in a large skillet over medium. Add garlic and bell pepper; saute until fragrant, about 1 minute. Add vermouth; boil until mostly evaporated. Add breadcrumbs and oregano; cook, stirring occasionally, until breadcrumbs turn golden and crisp in places, about 3 minutes. Remove from heat. Stir in parsley and cheese; season with pepper. Divide breadcrumb mixture evenly among shellfish, then top evenly with pancetta.
• Broil just until crisp and golden brown on top, 2 to 4 minutes. Serve warm on a platter lined with rock salt.

CLAMS CASINO

Steps:

• 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.

CLAMS CASINO

Steps:

• Soak the clams in cold water to purge any sand, about 20 minutes. Then scrub them clean to remove any dirt or barnacles from the outer shells and then drain.
• Add the white wine and cleaned clams to a large saucepan. Cover and heat over medium. After a few minutes, check to see if any of the clams have opened. Once they start opening, remove the opened clams to a large bowl to cool. Cover the pot and wait another minute or so before checking to see if any more clams have opened. Discard any clams that don't open after 5 minutes. Once all the clams have been removed, turn the heat down to low and let the white wine and clam juice mixture reduce until there is about 1/3 cup of liquid left.
• In the meantime, heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to render its fat and slightly browns, about 2 minutes. Next, add the shallots and bell pepper. Cook, stirring, until slightly softened, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Use a small fine-mesh sieve to strain the 1/3 cup of white wine-clam juice mixture into the skillet. Stir to combine and cook until the mixture is slightly reduced and cohesive, about 2 minutes. Turn off the heat and let cool slightly.
• Line a rimmed baking sheet with foil and preheat the oven to broil.
• Mix the panko, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Set aside.
• Carefully remove the top shell from each clam and use a spoon to loosen the meat from the bottom shell. Place the meat back into the bottom shell and then onto the prepared baking sheet.
• Divide the bacon mixture evenly among the clams, using a spoon to pack the mixture tightly into the shell. Top each of the clams with about 1 teaspoon of the panko mixture.
• Transfer the clams to the broiler and cook until the breadcrumbs are just golden brown, 30 seconds to a 1 minute. Keep an eye on them as the browning can happen quite quickly.
• Remove the clams from the oven and use tongs to transfer them to a serving plate. Garnish with chopped chives. Serve immediately.

CLAMS CASINO

Steps:

• Preheat oven to 450 degrees F.
• Shuck the clams, leaving each clam in the half-shell and reserving the juices. Strain the juices through a cheesecloth into a bowl.
• Place the clams on a rimmed baking sheet in one even layer. Top each clam with a pepper square, then with a bacon or pancetta square, and with a dab of butter, using all 3 tablespoons evenly. Sprinkle the chopped parsley on top. Pour the reserved shucking juices into a measuring cup, and add enough white wine to make 2 cups combined liquid. Pour the liquid into the bottom of the baking sheet.
• Bake the clams, uncovered, until the bacon or pancetta is crispy and the clams are cooked all the way through, about 25 minutes. Serve on a platter, drizzled with baking juices.

CLAMS CASINO

Steps:

• In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet. In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the orégano, and cook the mixture, stirring, until the bell peppers are crisp-tender. Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.
• Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400°F. oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.

CLAMS CASINO

Steps:

• In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
• Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
• Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
• In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
• Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

CLAMS CASINO

Steps:

• Cut each bacon strip into 4 pieces and lightly fry in a pan over medium heat. (You don't want the bacon to become crispy since it is going to go into the broiler later.) Remove and set aside half-cooked bacon.
• Chop the peppers and the onion into a medium dice. Chop the jalapeño finely, discarding seeds. It's a good idea to wash your hands afterward.
• Add the peppers, the onion and the jalapeño to the softened butter.
• Add the Worcestershire sauce and lemon juice to taste.
• Add a generous pinch of the vegetable mixture to each of the opened clams on its half shell. Place a piece of the cooked bacon on top of the mixture on each clam.
• Place the clams under the broiler and let cook until the vegetables begin to wilt and the bacon is almost crisp, around 3 minutes. Serve immediately.

CLASSIC CLAMS CASINO

Steps:

• Cook the bacon in skillet until crisp.
• Drain excess fat, roughly chop, and set aside.
• Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.
• Arrange the clams in your largest skillet in a single layer.
• Please feel free to steam the clams in batches if they don't all fit in your pan.
• Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.
• Remember, the clams will be finished under the broiler, so don't let them go too long in the pan after they begin to open!
• Once the clams are cool enough to handle, twist off the top shell and discard.
• Slide a sharp knife under each clam to loosen it from the bottom shell.
• Line baking sheets or broiler pans with a crumpled large piece of foil - this allows you to press the shells into the foil so they are less likely to tip over.
• Spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.
• Arrange clams on baking sheet.
• The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.
• When ready to serve, preheat broiler.
• Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
• Serve warm.

CLAMS CASINO

Steps:

• Open the clams, reserving the best 2 dozen shells.
• Spread a layer of rock salt in the bottom of a pie pan and push shells into it.
• Fry the bacon till all the fat is rendered (do not fry crisp), then place it on paper towel and press out any remaining fat.
• Chop into fine pieces.
• Mix the butter with the bacon, shallots, green pepper, pimento, Tabasco, Worcestershire sauce.
• Put 1 clam in each shell that you have reserved and top with a dollop of the butter mixture.
• Broil under hot broiler for 5-10 minutes or until butter is sizzling and the bacon pieces are crisp.