Clams Casino
Makes 40 pieces This classic appetizer is always a crowd pleaser, and we love it with a little extra crispy bacon on top.

Ingredients

4 oz bacon, diced, plus more for garnish, if you like (see note) 1/2 cup diced onions 1/3 cup minced green bell pepper 1/3 cup minced red bell pepper 8…

CIA FOODIES


Clams Casino

Makes 40 pieces This classic appetizer is always a crowd pleaser, and we love it with a little extra crispy bacon on top.

Ingredients

  • 4 oz bacon, diced, plus more for garnish, if you like (see note)
  • 1/2 cup diced onions
  • 1/3 cup minced green bell pepper
  • 1/3 cup minced red bell pepper
  • 8 oz (2 sticks) unsalted butter, room temperature
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon Worcestershire sauce
  • 40 littleneck or cherrystone clams

Directions

  1. In a small sauté pan over low to medium heat, render the diced bacon over low to medium heat until crisp. Add the onion and peppers, and sauté until tender, about 5 minutes. Remove from the heat and set aside to cool.
  2. Place the butter in a medium mixing bowl. Season with salt, pepper, and Worcestershire. Add the bacon mixture and blend until evenly mixed.
  3. Scrub the clams and discard any that are open. Remove the top shells from the clams and loosen the meat from the bottom shells. Top each clam with about 1 tablespoon of the butter mixture and bacon for garnish, if using. Broil the clams until browned on top, about 5 minutes.
Note: Top the clams with extra bacon if you like. Julienne 10 slices and sprinkle on top of the clams before broiling. Remove from the oven when the bacon is crisp.

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