"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Clams Casino

Published by: Sarah

  • Dec
  • 25

For the Casino Butter
1 Stick Butter, softened
¼ C Green Bell Pepper, chopped & patted dry with paper towels
1 T Pimento, chopped
1 T Shallot, chopped
2 T Parsley, chopped
1 T Lemon Juice
Salt & White Pepper to taste

Combine all ingredients.
Place on plastic wrap & roll into a log.
Refrigerate until firm (about 30-40 minutes).

For the Clams
6# Little Neck Clams
Center Cut Hickory Bacon, cut into small pieces
Seasoned Bread Crumbs

Preheat oven to 350 degrees.
Shuck the clams & loosen the meat from the shell.
Place on a baking sheet.
Slice the butter into thin rounds.
Place a pat of butter onto each clam & sprinkle with bread crumbs.
Top with a small piece of bacon.
Bake for 12 minutes.
Serve immediately.


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