CLAMS CASINO

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Clams Casino image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h10m

Yield 4 appetizer servings

Number Of Ingredients 18

2 dozen littleneck clams (we used large ones whose shells were about 2-inches in diameter)
6 ounces andouille sausage
1 tablespoon vegetable oil
1 stick unsalted butter, at room temperature
2 tablespoons finely minced garlic
1 tablespoon minced parsley leaves, plus more for garnishing
1 teaspoon Essence, recipe follows
1/2 lemon, juiced
1/2 cup bread crumbs
2 slices thick-cut bacon, each cut into 12 pieces
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Put clams on a baking sheet and cover with plastic wrap; refrigerate until topping is prepared.
  • Put the andouille in a food processor and process until finely chopped. Heat the vegetable oil in a small saute pan and, when hot, add the sausage. Cook, stirring frequently, until browned and the fat is rendered. Transfer to a mixing bowl and allow to cool.
  • In a small bowl combine the butter with the garlic, parsley, the Essence, lemon juice and cooled andouille. Stir to blend thoroughly, then transfer to plastic wrap or waxed paper and roll into a tight cylinder about 1-inch in diameter. Refrigerate until firm.
  • Heat the broiler.
  • Remove the clams from the refrigerator and remove the plastic wrap. Top each clam with a pat of the garlic butter, then divide the bread crumbs evenly among the clams. Top each clam with 1 piece of the bacon and broil until the bacon is crispy and the clams are cooked through, about 5 to 6 minutes.
  • Remove from the oven. Arrange the clams on a platter and garnish with more parsley. Serve hot or warm.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

Janet Auma
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I was not a fan of this recipe. The clams were tough and the sauce was bland. I would not recommend this recipe.


surenmilan Darai
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These clams casino were delicious! The clams were cooked perfectly and the sauce was rich and flavorful. I will definitely be making them again.


Alamin Dali
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I have made this recipe several times and it is always a hit. The clams are always cooked perfectly and the sauce is delicious. I highly recommend this recipe.


sher ayala
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I was looking for a new clams casino recipe and this one did not disappoint. The clams were tender and the sauce was creamy and flavorful. I will definitely be adding this recipe to my regular rotation.


Crystal Jenkies
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This recipe was easy to follow and the clams casino turned out great! The sauce was rich and flavorful and the clams were cooked perfectly. I will definitely be making this again.


Sawera Shah
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I made these clams casino for my family and they loved them! The clams were perfectly cooked and the sauce was delicious. I will definitely be making them again.


Chris Boyd
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These clams casino were a disappointment. The clams were tough and the sauce was bland. I would not recommend this recipe.


XYT SAZZAD
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I was a little hesitant to try this recipe because I am not a big fan of clams, but I was pleasantly surprised. The clams were tender and the sauce was creamy and flavorful. I will definitely be making this again.


Nurat Makanjuola
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I have been making clams casino for years, and this recipe is the best I have ever tried. The clams were cooked perfectly and the sauce was flavorful and rich.


Evil* Hassan
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These clams casino were a hit at my party! They were easy to make and so delicious. I will definitely be making them again.


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