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Recipes Appetizers Starters Seafood
Recipes Appetizers Starters Seafood
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| Servings: | 24 |
| Author Notes: | Clams Casino was invented in the early part of the 20th century at the Casino at Narragansett Pier in Rhode Island. The combination of sweet and salty clams and crisp bacon is irresistible. Cherrystone, Mahogany, and Manila clams are 2 to 3 inches across -- just right for this dish. |
| Ingredients: |
6 slices bacon, cooked crisp and crumbled
24 small hard shelled clams 1/4 cup butter, softened 2 tablespoons minced onion 2 tablespoons minced green pepper 2 tablespoons minced fresh parsley 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce |
| Instructions: |
1. Shuck the clams by prying each open with a knife. Cut the clam from the shell. Slit the skin of the clam's siphon (neck) and pull off and discard the tough skin. Scrub the bottom shells and discard the tops. 2. Place a clam in each bottom shell and place the shells on a baking sheet. 3. Combine the butter, onion, bell pepper, parsley, lemon juice, and Worcestershire sauce in a small bowl and mix well. 4. Preheat the broiler. 5. Spoon about 1 teaspoon of the butter mixture into each clam. Sprinkle the crumbled bacon on top. 6. Broil for 3 minutes, until the butter is bubbling. Serve hot. |
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