Beckys Clams Casino Food

CLAMS CASINO

Steps:

• Soak the clams in cold water to purge any sand, about 20 minutes. Then scrub them clean to remove any dirt or barnacles from the outer shells and then drain.
• Add the white wine and cleaned clams to a large saucepan. Cover and heat over medium. After a few minutes, check to see if any of the clams have opened. Once they start opening, remove the opened clams to a large bowl to cool. Cover the pot and wait another minute or so before checking to see if any more clams have opened. Discard any clams that don't open after 5 minutes. Once all the clams have been removed, turn the heat down to low and let the white wine and clam juice mixture reduce until there is about 1/3 cup of liquid left.
• In the meantime, heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to render its fat and slightly browns, about 2 minutes. Next, add the shallots and bell pepper. Cook, stirring, until slightly softened, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Use a small fine-mesh sieve to strain the 1/3 cup of white wine-clam juice mixture into the skillet. Stir to combine and cook until the mixture is slightly reduced and cohesive, about 2 minutes. Turn off the heat and let cool slightly.
• Line a rimmed baking sheet with foil and preheat the oven to broil.
• Mix the panko, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Set aside.
• Carefully remove the top shell from each clam and use a spoon to loosen the meat from the bottom shell. Place the meat back into the bottom shell and then onto the prepared baking sheet.
• Divide the bacon mixture evenly among the clams, using a spoon to pack the mixture tightly into the shell. Top each of the clams with about 1 teaspoon of the panko mixture.
• Transfer the clams to the broiler and cook until the breadcrumbs are just golden brown, 30 seconds to a 1 minute. Keep an eye on them as the browning can happen quite quickly.
• Remove the clams from the oven and use tongs to transfer them to a serving plate. Garnish with chopped chives. Serve immediately.

LYNN'S KILLER CLAMS CASINO

Steps:

• Have vendor that sells clams open them for you.
• Cook bacon until almost crisp (can sauté or bake). Set aside when done.
• Pour enough olive oil in bottom of pan to sauté (I'm somewhat generous with the olive oil). Be sure not to overwhelm the onion and pepper mixture. You don't want it to oily.
• 1 onion chopped pretty well.
• Sauté onion and chopped red pepper. (I use red pepper because it is sweeter taste than green).
• Sauté till onions are almost caramelized.
• Pour Worcestershire sauce on mixture.
• Taste mixture to see if it needs more Worcestershire sauce (we like it tangy).
• Spoon mixture over each clam.
• Crumble almost done bacon.
• Put under broiler for a minute.
• Don't burn bacon.
• Walla this is just the best thing EVER!

CLAMS CASINO

Steps:

• Preheat oven to 400 degrees F.
• Cook bacon crisp in a saute pan.
• Saute shallots, garlic, peppers in saute pan with bacon on medium head for 2-3 minutes.
• Add parsley, lemon juice, butter and bread crumbs; combine seasonings.
• Cool bread crumb mixture.
• Open clams (some say to discard tops, we used them to loosen the meat and open the other clams) Loosen meat from lower shell, leave clam in shell.
• Place clams on sheet pan top with 1 TBSP crumb mixture.
• Bake 5-8 minutes.
• Sprinkle rock salt on a servering dish and serve with lemons.

CLAMS CASINO VENUS DE MILO

Steps:

• Sautee the bacon over a medium fire until it begins to brown.
• Add the garlic and the vegetables and sauté until the vegetables begin to wilt.
• Remove from the fire.
• In a double boiler melt the butter.
• Skim the clear butter off of the top with a ladle and place in a measuring cup discarding the milky portion that remains.
• Crush 1-1½ sleeves of Ritz Crackers and measure off 2 cups.
• Combine ½ cup of drawn butter with 2 cups of Ritz Crackers.
• Adjust the seasoning if needed.
• Combine the Ritz Cracker and butter mixture with the vegetable mixture.
• To make Clams Casino: Wash and open little neck clams being careful to retain as much of the juices as you can. This is accomplished by not tipping the clams. Stuff the clams with casino topping and place a small square of raw bacon on top. Broil in a 375° F oven until the crumbs are brown and the bacon is crispy. Serve with cocktail sauce.

CLAMS CASINO

Steps:

• Open the clams, reserving the best 2 dozen shells.
• Spread a layer of rock salt in the bottom of a pie pan and push shells into it.
• Fry the bacon till all the fat is rendered (do not fry crisp), then place it on paper towel and press out any remaining fat.
• Chop into fine pieces.
• Mix the butter with the bacon, shallots, green pepper, pimento, Tabasco, Worcestershire sauce.
• Put 1 clam in each shell that you have reserved and top with a dollop of the butter mixture.
• Broil under hot broiler for 5-10 minutes or until butter is sizzling and the bacon pieces are crisp.

CLASSIC CLAMS CASINO

Steps:

• Cook the bacon in skillet until crisp.
• Drain excess fat, roughly chop, and set aside.
• Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.
• Arrange the clams in your largest skillet in a single layer.
• Please feel free to steam the clams in batches if they don't all fit in your pan.
• Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.
• Remember, the clams will be finished under the broiler, so don't let them go too long in the pan after they begin to open!
• Once the clams are cool enough to handle, twist off the top shell and discard.
• Slide a sharp knife under each clam to loosen it from the bottom shell.
• Line baking sheets or broiler pans with a crumpled large piece of foil - this allows you to press the shells into the foil so they are less likely to tip over.
• Spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.
• Arrange clams on baking sheet.
• The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.
• When ready to serve, preheat broiler.
• Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
• Serve warm.

CLAMS CASINO

Steps:

• In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
• Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
• Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
• In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
• Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

BECKY'S CLAMS CASINO

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.