John Mitovitch And Thom Serrani's Clams Casino

By Craig Claiborne and Pierre Franey

Total Time
30 minutes
Rating
4(9)
Comments
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Ingredients

Yield:Twenty-four baked clams
  • 24littleneck clams on the half shell, loosened
  • 2tablespoons butter at room temperature
  • 5dashes Tabasco sauce
  • 3scallions, trimmed and chopped
  • 1tablespoon finely minced garlic
  • 1tablespoon finely chopped shallots
  • ½teaspoon cayenne pepper
  • 2tablespoons lemon juice
  • 1tablespoon finely diced red peppers
  • 1tablespoon finely diced green peppers
  • 1tablespoon Dijon-style mustard
  • 2ounces Cognac
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 4slices bacon
  • ½cup cracker crumbs
  • ½cup melted butter
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

105 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 168 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 425 degrees.

  2. Step 2

    Arrange the clams, shell side down, on a rack or baking dish.

  3. Step 3

    Combine the two tablespoons soft butter with the Tabasco sauce, scallions, garlic, shallots, cayenne pepper, lemon juice, red and green peppers, mustard, Cognac, salt and pepper. Sprinkle an equal portion of the mixture on top of each clam.

  4. Step 4

    Put the bacon in a saucepan and add water to cover. Bring to the boil and drain. Pat dry. Cut the bacon into small rectangles and cover each clam with a portion of it. Sprinkle with cracker crumbs and pour the melted butter over all. Place in the oven and bake 20 minutes.

Ratings

4 out of 5
9 user ratings
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Comments

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Dave, CLAMS

This recipe is dated. Way too spicy and clams casino shouldn't have any crackers or bread crumbs.

Rault

I was worried this would be a "non-traditional" version, but it was excellent! A few tweaks I'd recommend: cut the cayenne in half (spicy is yummy for this New Orleans boy, but didn't feel authentic to Clams Casino), and cut the Dijon in half. I reduced a little and it was still a little mustard-forward. Also, boiling the bacon was fine, but ended up withe bacon being a little floppy. I'd do this again with frying the bacon, stopping at half-cooked. Will definitely make this again!

Rault

oh also: several other recipes noted steaming the clams ahead of time. That made them open and WAY faster to get them under the broiler. No one has time to shuck clams.

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