Clams Casino, from A Collection of Fine Free Recipes by Bruce Moffitt, Chef and Restaurant Owner
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Clams Casino


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CLAMS CASINO

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.

    For the fresh clams worthy of this fine dish, Click here to see what the folks at Gorton's Seafood have in the way of clams on their docks at Gloucester, Maine. They ice them down and FedEx them direct to your door.





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