Clams Casino

     This was one of the first dishes I learned how to make on a professional level.  We made it by the thousands.  Essentially, clams casino is chopped clams mixed with stuffing and baked on the half shell.  You can really do it with oysters, scallops, or mussels.  It's just called stuffed (insert bivalve here) All nit pickery aside, it's a really easy recipe to put together.  You can bake, grill, or smoke them.  This is an awesome recipe for a party. Make a bunch and keep them warm in a chafing pan on a bed of pie weights.  Just try to make in no more than double recipe.  If you wish to produce this recipe on a commercial scale, email me for required modifications to my wallet for scaling.

Clams Casino

2 Dozen Fresh Clams 

1/2 C. Minced Onion

1/2 C. Minced Red Bell Pepper

1/4 C. Chopped Parsley

1/4 Crisp Fine Chopped Bacon

4 Cloves Garlic Crushed

1/4 C. Grated Romano Cheese

1 1/2 C. Bread Crumbs or Stuffing

1 T. Butter

2 oz. Dry White Wine

Clean cook and shell the clams. 

Separate and reserve the shells.

Chop the clams finely enough to evenly distribute through the ingredients and set aside.

In a skillet, sweat the peppers, garlic, and onions with the butter.

Deglaze the pan with the wine and remove from the heat.

Add the clams, bacon, bread crumbs, parsley and cheese.

Stir just enough to combine.

Spoon into the clam shells and place on a baking sheet.

Bake at 400 degrees for 10 - 15 minutes.

Cook to an internal temp of  160 degrees at least.