Saturday, December 19, 2009

Clams Casino – It's Not Gambling, if You Know You're Going to Win

Last month I saw a breathtakingly beautiful clams casino photo (lower right) by the one and only Jaden Hair from Steamy Kitchen.

They were so sexy
, so tantalizing, so enticing, I was literally salivating at the thought of slurping one down. It was pure food porn on the half shell.

Clams casino is one of my all-time favorite things to eat, and Jaden's post had me wondering why it had been so long since I'd made some. I decided a video recipe for this American classic was in order, especially since we’re in the heart of the holiday party season.

Not only is clams casino an easy recipe to prepare, it can be made ahead of time and popped into the broiler whenever you're ready.

The ethereal combination of butter, garlic, bacon, and clams is ridiculously delicious. Make a few trays of these, put some champagne on ice, and get ready to hear a whole lot of "what a great party!"

Thanks to Jaden for the idea, and for letting me post her luscious photo. You can check out her clams casino post here, and get another steamy take on this great appetizer. Enjoy!




Ingredients:
12 medium-sized (about 2 1/2-inches) littleneck clams
1 tablespoon unsalted butter
2 strips center-cut bacon, each sliced into 6 equal pieces
2 tablespoon finely diced red bell pepper
2 garlic cloves, finely minced
1/4 cup plain breadcrumbs
1 tablespoon finely grated Parmesan
freshly ground black pepper
pinch of salt
chopped flat leaf parsley
lemon wedges
rock salt as needed

26 comments:

missfoxxxxxxx said...

I knew it! I had seen the same beautiful picture that you did. I recently "discovered" Jaden from "Steamy Kitchen" because of one of your links. So, thank you twice!

Siew Eng said...

What purpose does the rock salt serve in this dish? Why is it necessary to put the clams on a bed of rock salt?

Christina said...

OMG!! This looks so good, to bad my boyfriend doesn't like seafood. Guess this gives me a good excuse to throw an appetizer based party.

Chris K. said...

Great googly-moogly! Who knew that bivalve mollusks could be so tumescence-inducing? I've gotta try this.

Anonymous said...

Hey Chef, the rock salt is just for presentation ,right?Can you use a oven boat for this too?

Chef John said...

the rock salt keeps the shells from sliding all over the place. also holds the heat and looks cool. thanks!

Tam said...

Chef John,

is there a problem with your site? The direct link (foodwishes.com) gives me a 404 error, so I had to open it with the blogspot link.

Chef John said...

maintenance, should be ok in a few hours

Lucia said...

Seems nice, but this kind of dish makes me think if you can still tast the clams. In my family, they tend to keep shellfish simple. I'm not a shellfish fan so I don't really know, so I was wondering what would be your verdict?

Chef John said...

sometimes I eat plain bread, which is good, and sometimes I eat bread with spicy salami on it, which is also good.

Anonymous said...

This is Kosher, right?

:)

Chefmd said...

Looks fantastic. I must try this soon. Thanks Chef!

SteamyKitchen said...

LOL - LOVE your bread comment! ;-)

Thanks for the shoutout!

Chef John said...

Thanks! I was trying to be deep. :-)

Lucia said...

Personally, I think it must be good, it has bacon. Bacon makes the world a better place.

Wendy B. said...

OH...ohhh..oooooooo, lordy! I have always scoffed at the concept of food porn...until today! Holy mazoly, I need a cigarette. Whew.
I am going to try these babies at my first opportunity, which may very well be tomorrow! Did I say Wow? Wow. (I am sneaking away to watch that video again....)

Kristoffer said...

Hi chef john. Are you in your bacon-periode?? just kidding. Love your site and videos. Keep on the good work.

Brian said...

This is an awsome reciepe !! They are delicious,how can you go wrong with clams and bacon envolved ! Love your site !

Wendy B. said...

Happy New Year, John! I made your Clams Casino for my NYE party and they were a smash hit! I couldn't find little necks so I used our local Quadra Island Manilas, which are much smaller but I solved the size issue by saving the largest shells and putting two clams in each. Worked like a charm! I feel sure that this recipe will become one of my favourites for seafood night. And we have LOTS of seafood nights here on Vancouver Island. Thanks, again!

Chef John said...

so glad! you're welcome!

Wendy B. said...

P.S. I posted a link to this recipe on my blog. Hope you don't mind.

wendycooking.blogspot.com

(Not that I have any readers but you never know!)

Ryan Fitz said...

John, I recently discovered your videos the other day, and have been gradually making my way through all of them. I've been making a recipe similar to this for years, one big difference though- I don't steam the clams. I shuck them open, cut them up and saute them lightly with the peppers/ garlic, (I put onion, herbs, and sometimes tomatoes in mine too..) I don't add the breadcrumbs to this- I put that mixture back in the shells then add the breadcrumbs on top, then the bacon on top of that. Not sure if what I just typed is still considered "clams casino," but I've been making it since I've been a kid growing up on the Jersey Shore, finding clams in the bay and shucking and eating them right there- raw. We'd walk around the block to the seafood market later that day and usually get a big sack (10-15 lbs or so?) of the littlenecks, go home and eat half raw and do the above to the rest... but I'm rambling here. Back on topic- thanks a lot for what you do! Your new fan,
-Ryan

Ryan Fitz said...

John, I recently discovered your videos the other day, and have been gradually making my way through all of them. I've been making a recipe similar to this for years, one big difference though- I don't steam the clams. I shuck them open, cut them up and saute them lightly with the peppers/ garlic, (I put onion, herbs, and sometimes tomatoes in mine too..) I don't add the breadcrumbs to this- I put that mixture back in the shells then add the breadcrumbs on top, then the bacon on top of that. Not sure if what I just typed is still considered "clams casino," but I've been making it since I've been a kid growing up on the Jersey Shore, finding clams in the bay and shucking and eating them right there- raw. We'd walk around the block to the seafood market later that day and usually get a big sack (10-15 lbs or so?) of the littlenecks, go home and eat half raw and do the above to the rest... but I'm rambling here. Back on topic- thanks a lot for what you do! Your new fan,
-Ryan

Razors Edge said...

In that quantity I only have rock salt that I use on the driveway. Can I use that instead?

Chef John said...

rock salt is rock salt, as long as it's pure.

Chris said...

Looks so yummy! Please tell me what the pan or dish you used to broil them is called?