Clams Casino, from www.PremierSystems.Com/recipes
Google: Bruce Moffitt


Here is a great appetizer to start a seafood dinner. Two dozen average clams will serve 4 people sparingly, or two people rather lavishly. Clams Casino is a natural to accompany a good, dry Champagne.

To begin with, shuck your clams, leaving them on the half shell. Put clams on a bed of rock salt in a flat pan or pans big enough to hold them without crowding. Mix together:

  • 4 Tbl. softened butter
  • 2 tsp. anchovy paste
  • Put about 1/2 tsp. of this mixture under each of the clams.

  • 4 strips bacon
  • Cut bacon into 24 pieces. Partially cook in a frying pan, drain and reserve.

  • 1/4 cup parsely, finely chopped
  • 1/4 cup green pepper, minched
  • 1/4 cup pimento, minched
  • Mix together and sprinkle evenly over the clams. Season clams with a dash of:

  • Tabasco Sauce
  • Put a piece of bacon on each clam and heat in a 450 degree oven until bacon is crisp and clams sizzle around the edges. Serve with a garnish of lemon or lime slices and more Tabasco Sauce.

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