Clam Daddy’s Casino

Ingredients:

  • 25 clams in shell (Clam Daddy’s topnecks)

  • 1/4 cup butter

  • 2 (medium size) finely chopped shallots

  • 1/2 TBSP plus 1/2 tsp. of Old Bay seasoning (separated)

  • 1/4 cup each red, orange or yellow and green pepper – finely chopped, (about one half pepper each, substitute any of your favorite peppers)

  • 2 TBSP fresh flat leaf parsley finely chopped

  • 1/2 lb. of bacon

  • Cajun seasoning optional

  • Fresh lemon

Directions:

  • Cook bacon until halfway done, remove from sauté pan, when cooled cut into 1 inch strips

  • In same pan, melt butter; add chopped shallots and the 1/2 tsp. Old Bay, sauté for 2 minutes

  • Add chopped peppers, the remaining 1/2 TBSP Old Bay,

  • Cook until heated through, about three to five minutes just to soften vegetables slightly, remove from heat, set aside and cool at room temperature

Meanwhile, shuck clams open. (Tip: put the clams in a bowl in the freezer for a few minutes to make them easier to open, but careful not to freeze them.) Discard top half of shell, detach clams completely from shell. (If you are still having trouble shucking the clams open, you can put them in your preheated oven in a shallow baking pan for a couple of minutes until they open slightly, you do not want to cook them. Remove them as soon as you can get a space to insert a clam knife and then shuck open.) Arrange the clams on a shallow baking pan. When mixture is completely cooled, add chopped parsley and the cheese if using. Mix well. Top each clam with mixture and piece of bacon. Sprinkle each clam with Cajun seasoning for an added pop of flavor. Bake in a pre-heated oven at 475° for 10 to 15 minutes, until bacon is crisp. Squeeze some fresh lemon juice if desired. Serve and Enjoy! Variations are endless.

Clam Daddy’s Steamed Clams

  • 50 Clam Daddy Littleneck Clams

  • 3 tbsp. olive oil

  • 6 – 8 garlic cloves, minced

  • 1 tsp. crushed red pepper flakes (optional, more or less depending on taste)

  • 1-1/2 cups dry white wine

  • 2 tbsp. butter

  • 1⁄4 cup chopped fresh parsley (or 2 tbsp. dry)

Cooking Instructions:

Rinse the clams well. Heat the olive oil over medium high heat in a large pot. Add the garlic and crushed red pepper flakes if using. Cook for about one minute, until the garlic is fragrant and tender but not browned. Add the white wine and simmer until the wine has reduced to about half of its original volume. Add the clams, cover the pot, and cook until the clams start to open, about 5 to 7 minutes, give them a stir so they have room to open. Add the butter and parsley and continue to cook until all the clams open, about 3 more minutes, be careful not to overcook them. Transfer the clams and broth to a large bowl and serve. Pass the Italian bread and enjoy! (May also be served over pasta!)

Clams and Linguini

Clams on the Half Shell

Clam Chowder