Johns Clams Casino Recipes

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CLAMS CASINO



Clams Casino image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 ounces sliced pancetta or bacon, finely chopped
1 cup finely diced red bell pepper
1/3 cup chopped shallots
2 large garlic cloves, minced
1/4 teaspoon dried oregano
1/3 cup dry white wine
4 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
  • Preheat the oven to 500 degrees F.
  • Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
  • Arrange the clams on the platter and serve.

JOHN MITOVITCH AND THOM SERRANI'S CLAMS CASINO



John Mitovitch And Thom Serrani's Clams Casino image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, appetizer

Time 30m

Yield Twenty-four baked clams

Number Of Ingredients 17

24 littleneck clams on the half shell, loosened
2 tablespoons butter at room temperature
5 dashes Tabasco sauce
3 scallions, trimmed and chopped
1 tablespoon finely minced garlic
1 tablespoon finely chopped shallots
1/2 teaspoon cayenne pepper
2 tablespoons lemon juice
1 tablespoon finely diced red peppers
1 tablespoon finely diced green peppers
1 tablespoon Dijon-style mustard
2 ounces Cognac
Salt to taste, if desired
Freshly ground pepper to taste
4 slices bacon
1/2 cup cracker crumbs
1/2 cup melted butter

Steps:

  • Preheat the oven to 425 degrees.
  • Arrange the clams, shell side down, on a rack or baking dish.
  • Combine the two tablespoons soft butter with the Tabasco sauce, scallions, garlic, shallots, cayenne pepper, lemon juice, red and green peppers, mustard, Cognac, salt and pepper. Sprinkle an equal portion of the mixture on top of each clam.
  • Put the bacon in a saucepan and add water to cover. Bring to the boil and drain. Pat dry. Cut the bacon into small rectangles and cover each clam with a portion of it. Sprinkle with cracker crumbs and pour the melted butter over all. Place in the oven and bake 20 minutes.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 164 milligrams, Sugar 0 grams, TransFat 0 grams

CLAMS CASINO



Clams Casino image

Provided by Valerie Bertinelli

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

24 to 26 littleneck clams
1/2 cup dry white wine
3 slices center-cut bacon, cut into 1/4-inch dice
1/2 cup finely diced shallot (2 to 3 shallots)
1/4 cup finely diced red bell pepper (from 1 pepper)
3 cloves garlic, finely grated
1/2 cup panko breadcrumbs
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh chives, for garnish

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



Clams Casino image

Baked, stuffed clams - the best you have ever eaten!

Provided by Tina

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h5m

Yield 4

Number Of Ingredients 13

24 large clams
2 tablespoons olive oil
1 tablespoon butter
½ cup minced onion
¼ cup chopped green bell pepper
2 cloves garlic, minced
1 cup dried bread crumbs
4 slices bacon
½ teaspoon dried oregano
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley
¼ teaspoon paprika
2 tablespoons olive oil

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.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 23.6 g, Cholesterol 29.1 mg, Fat 22.7 g, Fiber 2 g, Protein 12 g, SaturatedFat 5.7 g, Sodium 482.6 mg, Sugar 3.2 g

CHEF JOHN'S CLAMS CASINO DIP



Chef John's Clams Casino Dip image

This clam dip appetizer contains the same basic ingredient list as traditional clams casino, and while it really tastes nothing like its hot namesake, I think any fan of the clam dip will be very happy with it.

Provided by Chef John

Categories     Cheese Dips and Spreads

Time 30m

Yield 8

Number Of Ingredients 15

8 slices bacon, chopped
1 jalapeno pepper, seeded and minced
⅓ cup finely diced red pepper
⅓ cup finely diced celery
2 cloves minced garlic
¼ cup chopped green onions, white and pale green parts only
1 (6.5 ounce) can minced clams, drained with juice reserved
1 (6.5 ounce) can minced clams, drained
1 pound cream cheese
½ lemon
freshly ground black pepper to taste
hot sauce to taste
1 tablespoon chopped bacon for garnish
½ tablespoon chopped green onion for garnish
1 box buttery crackers

Steps:

  • Cook and stir bacon with butter in a skillet over medium heat until crisp. Drain bacon fat, set bacon aside, and place skillet back onto medium heat. Add jalapeno, red pepper, diced celery, garlic, and green onions; cook and stir until vegetables start to soften, about 3 minutes.
  • Pour in reserved clam juice and cook until most of the liquid has evaporated. Transfer vegetable mixture to plate to cool.
  • Open second can of clams and drain juice, combine with reserved clams, cream cheese, bacon, cooled vegetables, juice from lemon, and freshly ground black pepper and hot sauce to taste. Transfer to serving bowl and garnish with chopped bacon and green onion. Serve with crackers.

Nutrition Facts : Calories 549 calories, Carbohydrate 22.4 g, Cholesterol 113 mg, Fat 41.4 g, Fiber 1.2 g, Protein 21.7 g, SaturatedFat 18.4 g, Sodium 745.5 mg, Sugar 2.2 g

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