WEEKDAYS 1e|12c|p

Clinton Kelly's Clams Casino

clams casino clinton kelly
One of Clinton and his sister Jodi's favorite dishes!
skill level
Easy
time
1-30min
servings
16 hors d'oeuvres
cost
$
Contributed by :
This New England classic is one of Clinton and his sister Jodi's favorites!
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ingredients
  • 2 pounds Littleneck Clams (washed)
  • 6 slices Bacon (minced)
  • 2 Shallots (minced)
  • 2 sprigs Thyme
  • 1/2 Red Fresno Chile (minced)
  • 4 tablespoons Butter
  • Salt and Pepper
  • 1/2 Bottle Beer
  • 1/2 cup Water
  • Juice of 1 Lemon
  • 1 cup Breadcrumbs
  • 1 clove Garlic (minced)
  • 2 tablespoons Parsley (finely chopped)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 pounds Littleneck Clams (washed)
    1/2 Bottle Beer
    1/2 cup Water
    Juice of 1 Lemon
    Steam the clams in beer, water, and lemon juice. When clams open, remove clams and reserve the shells. Chop the clams and set aside.
  • 2
    6 slices Bacon (minced)
    2 Shallots (minced)
    2 sprigs Thyme
    1/2 Red Fresno Chile (minced)
    Salt and Pepper
    Cook the bacon until crispy, remove from pan, and set aside (finely chop once cooled). In same pan, saute shallots in the bacon fat with thyme and chile. Season with salt and pepper. Once softened, toss with the chopped clams and stuff into the reserved shells.
  • 3
    4 tablespoons Butter
    1 cup Breadcrumbs
    1 clove Garlic (minced)
    2 tablespoons Parsley (finely chopped)
    Heat another pan with butter. Toast the breadcrumbs with the parsley and garlic. Once breadcrumbs are golden and toasted, top each of the clams with the breadcrumb mixture.
  • 4
      
    Preheat broiler. Broil the clams until breadcrumbs crisp, about 2 to 3 minutes. Serve with lemon wedges.
 
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