Best 4 Billmans Clam Casserole Recipes
Indulge in a delectable journey of classic New England flavors with Billman's Clam Casserole, a timeless dish that has captivated taste buds for generations. This iconic casserole blends the briny essence of tender clams, the creamy richness of a velvety sauce, and the comforting warmth of buttery bread crumbs. As you embark on this culinary adventure, discover the secrets behind this cherished recipe, along with variations that cater to diverse preferences and dietary restrictions. Whether you're a seafood enthusiast seeking an authentic New England experience or a home cook looking for a comforting and flavorful dish, Billman's Clam Casserole offers a delightful experience that promises to leave you craving more.
Here are our top 4 tried and tested recipes!
SHIRLEY'S BAKED CLAM CASSEROLE
This is a great basic recipe to cook any of your favorite seafoods... I love using the lobster, langastanos, shrimp and haddock the BEST! Being from New England, my mom loved her seafood, and we had this YUMMY dish quite often growning up, with all these variations! You can easily double or triple the recipe.
Provided by Lindas Busy Kitchen
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Crush crackers.
- Mix clams or other seafood and crackers together.
- Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
- Divide the seafood mixture between the casserole dishes.
- Add melted butter over the top of each casserole dish.
- Squirt desired amount of lemon juice over top.
- of all.
- Sprinkle with desired amount of salt and pepper.
- Bake for 25 minutes at 325.
Nutrition Facts : Calories 809.5, Fat 59.7, SaturatedFat 10.2, Cholesterol 61.7, Sodium 1057.1, Carbohydrate 40.2, Fiber 1, Sugar 4.4, Protein 27.9
AUNT PHYLLIS' CLAM CASSEROLE
Aunt Phyllis gave me this recipe and said it is alway a hit when she makes it. I have to get her involved in this website!
Provided by Oolala
Categories Onions
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute first 4 ingredients in a large skillet, simmering for a few minutes.
- Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
- Place in a casserole dish and sprinkle with Parmesan cheese.
- Bake at 325 degrees F. for 20-30 minutes.
BILLMAN'S CLAM CASSEROLE
This is like baked stuffed clams without the shells - my mom used to make something like this growing up and I loved it. Serve with a little pasta with butter garlic on the side or like I used have as a kid, with french fries to dip!
Provided by bferris19
Categories Main Dish Clams
Time 1h30m
Yield 4
Number Of Ingredients 16
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon of the bacon grease in the skillet. Crumble the bacon and set aside.
- Preheat an oven to 375 degrees F (190 degrees C). Grease a casserole or pie dish with butter.
- Heat the reserved bacon grease and olive oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with oregano, salt, garlic powder, pepper, and bay leaves. Stir in the garlic, and cook until the garlic has softened, about 5 minutes more. Add the clams and the crumbled bacon; cook and stir until the clams are warmed through, 5 to 7 minutes. Pour in about 3/4 of the reserved clam juice, lemon juice, and hot pepper sauce. Increase heat to medium-high, and simmer for 3 to 5 minutes. Slowly stir in the bread crumbs until the mixture resembles coarse oatmeal. If it becomes dry, add some of the remaining reserved clam juice. Stir in half of the Parmesan cheese, then pour the clam mixture into the prepared casserole dish. Sprinkle the remaining Parmesan cheese on top.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C), and continue baking until the edges are crisp, 5 to 10 minutes. Allow casserole to cool for at least 15 minutes. Serve with lemon wedges and parsley sprinkled on top.
Nutrition Facts : Calories 622.7 calories, Carbohydrate 36.6 g, Cholesterol 142.4 mg, Fat 25.5 g, Fiber 3.2 g, Protein 59.1 g, SaturatedFat 5.6 g, Sodium 1735.5 mg, Sugar 3.7 g
BECKY'S CLAMS CASINO
My stepfather-in-law made Clams Casino as an hors d'oeuvre for Thanksgiving 2007. I liked his version so much that I had to make something similar for my annual 2007 Christmas hors d'oeuvres party for my friends. He used bread crumbs in his topping, which is non-traditional in Clams Casino, but gives the dish a toasted texture and flavor. I took my best guess at his recipe, doubled it in order to serve 12 and added a few extra flavors for zing. It was a success with the seafood lovers at the party--especially my husband!
Provided by MarthaStewartWanabe
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Under cold running water, rinse clams and scrub with a soft-bristled brush to remove as much sand as possible. (Note: Clams should be tightly closed or snap shut when touched or placed under cold water. If any are already open and do not close after manipulation, discard those particular clams immediately to prevent food poisoning.).
- In an oven-proof shallow dish (pie plate works best), pour in rock salt. Cover bottom of dish evenly with rock salt until 1/4-inch thick.
- Steam clams until shells begin to open. Carefully remove each clam from steamer and set aside, reserving as much of the juice as possible in the bottom half of each shell.
- Allow clams to cool until manageable to handle; then carefully break off top half of shell. With a knife, gently separate meat from where it is attached to shell. Then nestle the half of the shell with clam and juice into rock salt, arranging in the best way possible to fit into the baking dish. (Note: This helps keep clam upright and saves juice from spilling out. Plus it makes for a nice presentation!).
- Preheat oven to 500 degrees.
- In a large skillet over medium heat, melt butter. Add onion, celery, red pepper and garlic to skillet and sauté until tender.
- Remove skillet from heat and stir in lemon juice, Worcestershire sauce, red pepper flakes, pepper and crumbled bacon.
- Sprinkle bread crumbs a little at a time into skillet, stirring into mixture until moisture is absorbed. Use a little less or more of the bread crumbs until desired consistency is met.
- Spoon a scant amount of the mixture onto each clam.
- Bake for 6-8 minutes or until clams are just cooked through and topping is golden.
- Serve immediately.
Nutrition Facts : Calories 189.9, Fat 15.1, SaturatedFat 7.2, Cholesterol 40.5, Sodium 264.8, Carbohydrate 7.5, Fiber 0.8, Sugar 1.9, Protein 6.5
Tips:
- Use fresh clams whenever possible. Fresh clams will give your casserole the best flavor.
- If you're using canned clams, rinse them well before using. This will help to remove any excess salt or grit.
- Be careful not to overcook the clams. Overcooked clams will become tough and chewy.
- Add a variety of vegetables to your casserole. This will help to add flavor and texture.
- Use a good quality cheese. The cheese will help to bind the casserole together and give it a rich flavor.
- Serve the casserole immediately. Clam casserole is best when served hot and fresh.
Conclusion:
Billman's clam casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The casserole is made with fresh clams, vegetables, cheese, and a creamy sauce. It is baked until golden brown and bubbly. Clam casserole is a hearty and satisfying dish that is sure to please everyone at the table.
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