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Clams Casino
1/2 C breadcrumbs
4 TBS butter, softened
2 red bell peppers, chopped fine
2 TBS fresh parsley, chopped fine
1 TBS green onions, chopped fine
1/2 tsp. cayenne pepper
24 cherrystone or littleneck clams
6 slices bacon, cooked crisp & then crumbled
In a bowl, combine "Casino" ingredients: breadcrumbs, softened butter, red bell pepper, parsley, green onions and cayenne pepper. Mix well. Shuck the clams. Note: Leave loosened clam meat in one half of shells; discard other half of shells. Place clams in a baking dish; cover each clam with approximately one teaspoon of the "Casino" mixture. Broil four to six inches from the heat for about three minutes, or until browned. Garnish with crumbled bacon; serve at once. Recipe makes about four servings.
Culinary Trivia: "Clams Casino" was originally developed at the Little Casino in Narragansett, Rhode Island in 1917. According to Wikipedia, Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d'hôtel Julius Keller. Word and popularity of the dish has since spread across the United States, including New Orleans, where oysters are substituted for clams. [Data Source: Wikipedia].
*Clams Casino image: SheriW via Flickr (2009). Used under the Creative Commons Attribution 2.0 Generic license.
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