Best 10 Beckys Clams Casino Recipes

CLAMS CASINO

Steps:

• Preheat broiler. Combine butter, scallion, parsley, lemon juice and salt in a food processor or blender. Blend until smooth, approximatly 1 minute.
• Shuck clams. Use a sturdy paring knife or clam knife to pry open the clam opposite its hinge. Once the knife is in, carefully move it along the top shell so you do not cut the meat in half. Once the clam is open, cut the meat off of the bottom shell, reserving as much of the juice as you can. Spoon about 1 teaspoon of butter mixture on top of each clam and top with 1 teaspoon of crumbled bacon. Broil until butter is bubbling, about 3 minutes.

CLAMS CASINO

Steps:

• Cook the bacon in a medium skillet over medium heat until crisp. Drain and chop fine. Set aside.
• In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Set aside.
• Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. (Do this in batches if needed.) Set aside. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.
• Crumple a large piece of aluminum foil and spread it out on a baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. 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.)
• Place a rack about 4 inches from the broiler element and preheat. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Serve warm.

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:

• 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.

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.

CALICO CLAMS CASINO

Steps:

• Drain clams, reserving 2 tablespoons juice. In a large bowl, combine the clams and remaining ingredients; stir in the reserved clam juice. Spoon into greased 6-oz. custard cups or clamshell dishes; place on baking sheets. , Bake at 350° for 10-15 minutes or until heated through and lightly browned.

CLAMS CASINO

Steps:

• Preheat oven to 450°. Spread salt into an oven-safe metal serving platter or a 15x10x1-in. baking pan. Shuck clams, reserving bottom shells; drain liquid (save for another use). Arrange clams in salt-lined pan., Combine the bread crumbs, 2 tablespoons parsley, oil, garlic, cayenne and pepper; spoon over clams., Bake 15-18 minutes or until clams are firm and bread crumb mixture is crisp and golden brown. Sprinkle with remaining parsley. 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.

LYNN'S KILLER CLAMS CASINO

Steps:

• Have vendor that sells clams open them for you.
• Cook bacon until almost crisp (can sauté or bake). Set aside when done.
• Pour enough olive oil in bottom of pan to sauté (I'm somewhat generous with the olive oil). Be sure not to overwhelm the onion and pepper mixture. You don't want it to oily.
• 1 onion chopped pretty well.
• Sauté onion and chopped red pepper. (I use red pepper because it is sweeter taste than green).
• Sauté till onions are almost caramelized.
• Pour Worcestershire sauce on mixture.
• Taste mixture to see if it needs more Worcestershire sauce (we like it tangy).
• Spoon mixture over each clam.
• Crumble almost done bacon.
• Put under broiler for a minute.
• Don't burn bacon.
• Walla this is just the best thing EVER!