Ameijoas Casino Recipe
Half Shell Clams Stuffed w/ Crab Meat Topped w/ Bacon
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Ingredients
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Shellfish
Crab Meat Filling
Topping
Method
Preparing the Clams
- 1
Clean the Clams
Rinse the half shell clams under cold water to remove any sand or debris. Scrub the shells with a brush if needed.
- 2
Steam the Clams
Place the cleaned clams in a large pot with a little water. Cover and steam for about 5 minutes, or until the clams have opened. Discard any that do not open.
- 3
Remove from Shells
Carefully remove the clam meat from the shells and chop it into small pieces. Set the empty shells aside for filling.
Making the Crab Meat Filling
- 4
Mix Ingredients
In a mixing bowl, combine the chopped clam meat, crab meat, breadcrumbs, minced garlic, chopped parsley, lemon juice, melted butter, salt, and black pepper. Mix well until all ingredients are evenly combined.
Assembling and Baking
- 5
Fill the Clams
Spoon the crab meat filling into each of the cleaned clam shells, packing it in slightly.
- 6
Add Toppings
Sprinkle the crumbled bacon and grated Parmesan cheese generously on top of each stuffed clam.
- 7
Bake the Clams
Preheat the oven to 180°C (350°F). Place the stuffed clams on a baking sheet and bake for about 15-20 minutes, or until the topping is golden brown and the filling is heated through.
Serving
- 8
Serve Hot
Remove the clams from the oven and let them cool slightly. Serve hot as an appetizer or main dish, garnished with additional parsley if desired.
