Clams Casino is a clam “on the half shell” dish with breadcrumbs and bacon. It originated in Narragansett, Rhode Island. Incorporating the vegetables gives it a very fresh taste and makes this a real summer dish. This is a great hors d’oeuvres or an excellent first course. As a first course I would serve five per person, leaving one for you to sample in the kitchen.
Makes 16 stuffed Clams
2 Tablespoon Oil
2 cloves Garlic, Sliced thin
¼ Cup White Wine
1 bunch parsley
1 each green and red peppers large
½ each red onions
¾ cup bread crumbs
1 Tablespoon Lemon Juice
¼ cup extra virgin olive oil
Salt and Pepper to taste
2 slices of bacon cut into 8 pieces each
Heat the oil in a large skillet. Add the garlic and sweat until translucent. Add the Clams and White Wine. Cover the pan, and shake occasionally until the clams open. Remove from the heat and pick the meat out of the shells. Split and save the shells. Reserve the juice.
Rough cut the pepper and onion. Put the Parsley, green and red pepper, onion and bread crumbs into a food processor. Pulse until the ingredients are blended well but not mush. Add the lemon juice, extra virgin olive oil, half the reserved juice, salt and pepper and pulse to just combine. Chop the clam meat and fold into this mixture.
Spoon the mixture into 16 clam shells. Top each stuffed shell with 1 piece of Bacon. Bake in a 400° oven for 15 minutes. Remove from the oven and add about ½ of a teaspoon of the reserved juice top the top of each clam. Let cool for about 5 minutes before serving.