Clams Casino Recipe
Stuffed hard shell clams with bacon, bell pepper in a cognac butter sauce.
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Ingredients
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Clams
Method
Preparation
- 1
Clean the Clams
In a large bowl, soak the hard shell clams in cold water for 30 minutes to remove any sand. Rinse them under cold running water to clean thoroughly.
- 2
- 3
Sauté Vegetables
In the same skillet, add the diced red bell pepper and minced garlic to the bacon fat. Sauté for 3-4 minutes until softened.
- 4
Prepare the Filling
In a mixing bowl, combine the sautéed mixture, chopped bacon, breadcrumbs, chopped parsley, salt, black pepper, and lemon juice. Mix well.
Assembly
- 5
Stuff the Clams
Preheat your oven to 375°F (190°C). Open the cleaned clams and discard the top shell. Spoon the filling mixture onto the clam meat in the bottom shell, pressing lightly to pack it in.
Cooking
- 6
Prepare Cognac Butter Sauce
In a small saucepan, melt the butter over low heat. Once melted, add the cognac and simmer for 2-3 minutes to let the flavors combine.
- 7
Bake the Clams
Arrange the stuffed clams on a baking sheet. Drizzle the cognac butter over each clam. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and crispy.
- 8
Serve
Remove from the oven and let cool slightly. Serve warm, garnished with additional fresh parsley if desired.