Casino Style Stuffed Clams

In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Regardless, this recipe is delicious and loaded with Portuguese flair. What is a Portuguese Stuffed Quahog? A Portuguese Stuffed Quahog is a blend of Portuguese rolls (Papo Secos), Chourico (hot or mild), parsley, bell pepper, crushed red peppers, chopped quahog, and Portuguese all seasoning spice. About this page: Price of CASINO STYLE STUFFED CLAMS, UPC: 21 The foods price calculator performs conversions between prices for different weights and volumes. Selecting a unit of weight or volume from a single drop-down list, allows to indicate a price per entered quantity of the selected unit. Set the clams on a rimmed sheet pan. In a medium bowl, combine the panko, scallions, grated cheese, pickled cherry peppers, parsley, and salt, and toss with a fork. Drizzle with 2 tablespoons oil, and toss again to make a moist stuffing. Press some stuffing over each clam, dividing evenly and leaving a couple tablespoons filling in the bowl. Although many variations appear across the country, the essential ingredients in clams casino are bacon and a buttery breadcrumb topping that crisps under the broiler. While these clams may look fancy, they are incredibly easy to make. Not only that, they can be prepared in advance of cooking, and then popped under the broiler just before serving.

By Andrew Zimmern

This is one of my favorite clam recipes, the more Spanish version of clams casino. I think of it as the most likely progenitor of that steak house and country club classic. I never heard of this as a Spanish dish until I started reading Penelope Casas’s books when I got out of college. Anyone looking for some lusty, good old-school Spanish food should read her books. When poaching the clams I use a half bottle of a light, crisp white wine with some diced celery, carrot and onion. I bring it to a boil before loading in the cleaned and scrubbed clams. Pluck them out as soon as they open or you risk toughening the little beauties. Strain the broth and use it for soups and stews; it’s fantastically oceanic and sweet-salty.

Spanish-Style Baked Stuffed Clams

Cached

Ingredients

Clams

• 1 cup dry white wine
• 1 celery rib, chopped
• 1/2 small onion, chopped
• 1 small carrot, chopped
• 24 cherrystone clams, scrubbed

Stuffing

Asian Clams Casino Recipe - Food Network

• Two 1-inch-thick slices of white bread, crusts removed and bread cubed
• 1/2 cup minced bacon
• 1/4 cup olive oil
• 1/3 cup minced onion
• 1/3 cup minced red bell pepper
• 1/3 cup minced celery
• 2 tablespoons minced garlic
• 1 tablespoon fresh thyme leaves, chopped
• 2 teaspoons smoked paprika
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, melted
• 2 tablespoons minced flat-leaf parsley

Instructions

Prepare the Clams

In a large saucepan, combine the wine, celery, onion and carrot and bring to a boil. Add the clams, cover and steam over high heat until the clams open, 5 to 7 minutes; transfer the clams to a baking sheet to cool. Strain the liquid and reserve for another use.

Working over a bowl to catch the juices, remove and discard the top shells of the clams. Arrange the clams on a baking sheet. Strain the clam juice through a cheesecloth-lined sieve and reserve 3 tablespoons.

Make the Stuffing

Preheat the oven to 350°. Pulse the bread in a food processor until coarse bread crumbs form. Spread the bread crumbs on a baking sheet and toast until lightly golden and crisp, about 5 minutes. Transfer the bread crumbs to a medium bowl.

Increase the oven temperature to 500°. In a large nonstick skillet, cook the bacon, stirring occasionally, until golden and crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Pour off the bacon fat from the skillet and add the olive oil, onion, red pepper, celery, garlic and thyme; cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes. Add the paprika and bacon and cook until fragrant, about 1 minute. Stir in the reserved 3 tablespoons of clam juice and cook until absorbed, about 2 minutes. Add the vegetable mixture to the bread crumbs and mix well; stir in the lemon juice, butter and parsley.

Top each clam with a heaping tablespoon of the stuffing, gently pressing to help it adhere. Bake the clams until they are golden and crisp on top, about 10 minutes.

Rhode Island 'Stuffies' Stuffed Clams Recipe - Yankee Magazine

Originally published in Andrew Zimmern’s Kitchen adventures on foodandwine.com.
Photograph by Stephanie Meyer.

Casino Style Stuffed Clams Recipes

Casino Style Stuffed Clams On The Grill

Ingredients

• For the Clams:
• 2 tablespoons olive oil
• 1 small red onion, coarsely chopped
• 5 garlic cloves, crushed
• 1 cup dry white wine
• 16 littleneck or cherrystone clams (each about 3 inches wide), scrubbed
• Seaweed, for serving (optional)
• For the Herbed Breadcrumb Stuffing:
• 2 tablespoons extra-virgin olive oil
• 1/2 medium white onion, minced
• 2 garlic cloves, minced
• 1/2 cup almond flour (or finely ground blanched almonds)
• 1 cup fine fresh breadcrumbs
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon finely chopped rosemary
• 4 tablespoons unsalted butter, softened
• Coarse salt and freshly ground pepper
• 4 to 6 tablespoons clam broth (reserved from steaming clams)

Directions

1. For the Stuffed Clams: Heat olive oil in a pot over medium high. Cook onion until softened but not browned, stirring occasionally, about 5 minutes. Add garlic, and saute, stirring, just until fragrant, about 1 minute.
2. Add wine, and bring to a simmer. Add clams, and stir to combine. Cover and steam until clams have opened, 5 to 7 minutes. Remove from heat. Use a slotted spoon to transfer clams to a rimmed baking sheet to cool, discarding any that do not open. Strain clam broth through a fine sieve, and reserve for making stuffing.
3. When clams are cool enough to handle, remove all meat, and reserve. Remove half of each clam shell, and discard. Arrange the remaining halves on a rimmed baking sheet. Cut each clam into ½-inch pieces; return pieces to shell. (Clams can be prepared to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
4. Preheat oven to 350° F. Dividing evenly, press stuffing into clam shells, smoothing with the back of a spoon. Bake until tops are golden, 25 to 30 minutes. Nestle clams on seaweed, if desired, and serve immediately.
5. For the Herbed Breadcrumb Stuffing: Heat olive oil in a saute pan. Cook onion and garlic until translucent, stirring frequently, about 5 minutes. Remove from heat and let cool completely.
6. Stir together onion mixture, almond flour, breadcrumbs, herbs and butter in a bowl; season with salt and pepper. Stir in just enough clam broth to moisten stuffing.