In a large skillet, on medium heat add half of your diced bacon (3 ounces), cook and stir until the fat has rendered on the bacon. This helps to remove any remaining dirt left on your clam s. Once you have purged your clams you now want to scrub the shells lightly with a hard bristle brush. You are now able to include the clams in your recipe. Purge the clams and then give them one last rinse under cold running water. Once the clams have expelled any sand or debris, which will be visible in the water, change the water and repeat the soaking process. The clams should soak for 30 to 60 minutes in a large bowl of cold, salted water (use 1/4 cup of salt per gallon of water). I have provided instructions below on how to purge your clams.įirst, you need to clean the clams with cold running water to get rid of any sand or dirt. This is a very important step before you begin to incorporate clams into any dish. Purge and clean your clams: Cleaning clams before cooking is referred to as purging. Its widespread popularity can be attributed in part to both its mouthwatering flavor and versatility, since it can be prepared in a variety of ways to suit diverse palates. It is often served as an appetizer or side dish. The dish is distinguished by its crunchy, cheesy coating and the deep, savory flavor of the clams. Fresh clams are packed with a mixture of breadcrumbs, butter, and seasonings and baked or grilled. Place under the preheated broiler about 6 inches from the heat and broil until the bread crumbs are golden brown, 3 to 4 minutes.Prep Time: 40 minutes Cook Time: 40 minutes Serves: 10 – 12Ĭlams Casino is a classic dish that originated on the East Coast. Sprinkle each with an equal portion of the bacon, followed by the bread crumbs. Spoon about a teaspoon of the lemon-herb butter on top of each clam. Nestle the clams into the foil so that they will stay flat and anchored. Line a large baking pan with loosely crumpled aluminum foil. Shuck the clams and place them on the half shell. Process until blended, then scrape from the bowl into a clean container.

6 tablespoons julienned crisp bacon (about 6 slices)Ĭombine the butter, garlic, parsley, thyme, lemon juice, and salt and pepper to taste in the bowl of a food processor fitted with the metal blade.

2 dozen littleneck clams, well scrubbed.Sea salt and freshly ground black pepper.1½ tablespoons minced fresh flat-leaf parsley.Perfect for serving on the deck with a glass of white wine or around the holidays with martinis. This recipe never goes out of fashion it is just too, too good. 'Clams Casino!' is one of my favorite Michaelisms, something I yell when I feel like I'm living the high life.

Recipe for stuffed clams casino