This version of clams casino offers a seasonedmixture of sweet peppers, onion, cheese and bacon baked “onthe halfshell”.
Recipe: Clams Casino
4 slices of lean bacon, chopped fine
In a heavy skillet cook the bacon overmedium heat, stirring, until it begins to brown but is not crisp,transfer with a slotted spoon to paper towels to drain; discarddrippings.
In the skillet, cook onion and garlicin oil over medium-low heat until softened, add bell peppersand oregano, and cook mixture, stirring, until bell peppers arecrisp-tender.
Transfer mixture to a small bowl and stirin the bacon, Worcestershire and desired cheese; salt and blackpepper to taste.
Arrange the clams in the reserved shellsin a jelly-roll pan filled with some of the coarse salt (to balancethe shells), divide the bell pepper mixture among them, and bakethe clams in a preheated 400°F (205°C). oven for 12 to15 minutes, or until they are just cooked through.
To serve, arrange the clams on a platterfilled with more of the coarse salt.
1/2 cup chopped onion
1 large garlic clove, minced
1 tablespoon olive oil
1/2 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
1/4 teaspoon dried oregano, crumbled
1 teaspoon Worcestershire sauce
1 tablespoon Monterey Jack or freshly grated Parmesan
12 medium (2 1/2-inch) hard-shelled clams, shucked and the bottomshells reservedSalt and pepper to taste
Coarse salt for filling the pan and platter
Makes 12 baked clams.
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