“Stuffies” are another a popular stuffed clam dish but they’re usually made with larger clams where the clam meat is removed and chopped before being mixed with other ingredients. Clams Casino is typically made with smaller clams, like littleneck clams, and the clam stays whole with toppings added on top. To finish the clams, just pop them in a winspirit casino 450°F oven until the butter is fully melted and heated through. Then load some more of those toasted bacon bread crumbs on top, this time with a bunch of fresh parsley mixed in.
- In the rare event that a clam absolutely refuses to open even after prolonged cooking, try sliding a knife between the shells.
- Abra practices functional nutrition in New York City with a clinical focus on eating disorders, digestive imbalances and women’s health.
- Clams Casino is typically made with smaller clams, like littleneck clams, and the clam stays whole with toppings added on top.
- Do this as many times as necessary until they stop spitting out sand.
Abra practices functional nutrition in New York City with a clinical focus on eating disorders, digestive imbalances and women’s health. Abra is the publisher of the popular food blog, Abra’s Kitchen, a celebration of wholesome food, and has appeared in dozens of publications as a recipe developer, and wellness authority. Abra speaks and teaches on the topics of functional nutrition and mindful eating throughout the country. I have never tried, but I’ve seen frozen clams used in a lot of other recipes so I am sure you can try.
Clams Casino uses littleneck clams, specifically the species Mercenaria mercenaria. These are not to be confused with the Pacific littleneck clam (Leukoma staminea), though both varieties work perfectly well for this dish. Clams casino was likely northeasttimes.com just one of a host of baked on-the-half-shell seafood dishes, including oysters Rockefeller, that were popular around the turn of the 20th Century. That the dish is still widely known and available, especially in New England, is a testament to its timeless deliciousness (and to bacon). Clams casino would also make a great starter for main dishes like baked stuffed cod or shrimp, scallops with pasta, or Louisiana-style shrimp.
Recipes
The perfect elegant appetizer to serve at a party or a quick light meal for a busy weeknight. Second, there’s a bit of folk wisdom out there that claims you shouldn’t eat a clam that refuses to open during cooking. A clam that’s closed tight is a live clam fighting a respectable—but futile—battle.
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The buttery breadcrumb mixture loaded with bacon, bell peppers, and onions takes this Classic Jersey Shore appetizer to another level of deliciousness. By this time, the clams will have cooled enough that you can finish preparing them. Start by pulling the two shells of each clam apart, and throw away one of them. Make sure no little bits of shell around the hinge come off and get into the clam. Next, free each clam from the half-shell it’s still attached to. Then settle it right back into its shell and set it down on a rimmed baking sheet.
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Place the clams in the freezer for at least an hour or overnight. When removed from the freezer, you’ll find the clams are opened slightly (this is the only time open clams are safe to eat). That means no clam knife, no accidental cuts, and no trips to the hospital for stitches. It had been a long since I’d indulged in Clams Casino or even thought about them.
Sautéed Peppers, Mushrooms and Onions
The much simpler version of Oreganata contains bread crumbs and seasonings. The upscale Clams Casino adds bacon, peppers, and onions, creating a symphony of flavors. To purge clams, submerge them in a large container of salted cold water and let stand for 30 minutes. If there is no sand in the bottom of the container, they’re ready to scrub and use. If there is sand, drain and rinse the container, fill it with fresh salted water, and return the clams for 30 more minutes. Continue this process until the water is clear and free of sand.
Use the knife to make sure the clam is loose from the bottom of the shell as well. Don’t throw away the clam juice; leave it in the bottom shells. Of course, if you’re a purist, feel free to use a clam win spirit knife.
You may have heard the old saw that if a clam is still closed after cooking, then the clam is dead or spoiled—but the opposite is actually true. A closed clam is very much alive because it indicates that the clam is using its adductor muscle (the part you eat) to keep the shell shut. The origin of clams casino, like many beloved classic dishes, is a murky one. It is often attributed to Julius Keller of the Narragansett Pier Casino in 1917, but “Soft clams a la Casino” was on the menu at the Central Park Casino as early as 1900. Clams Casino is an iconic seafood appetizer that’s been served at seafood restaurants throughout New England for decades. The dish was purportedly created in the early 20th century by a chef at the Narragansett Pier Casino in Rhode Island, hence the name.
Place them in a baking dish with 118 ml (½ cup) water. Bake until the clams open — about 15 minutes, depending on size. When they are cool enough to handle, separate the shells and remove the meat, reserving the shells. This recipe can be fully made ahead up until right before baking! Top the cooked clams with the compound butter, cover, and refrigerate, saving your breadcrumbs for topping right before baking. This is a really great option for a quick cook/clean up to serve at a party.