It’s the height of summer, the perfect time for beach parties and clam bakes. One of my favorite recipes of all time is from my mother, with a few moderations from me: Clams Casino. Until now, it was my secret recipe, but I will share it with you, because good things should be shared, especially food.  It is by far better than any Clams Casino I have had in any restaurant, where they toss bacon on a clam and call it Casino. Not so. Here is how they should be done:

First, the ingredients:

Fresh clams - Buy the clams fresh from your local seafood market; I prefer steamers or little necks if they are not too small. The clams should be small to medium sized. I usually estimate about eight clams per person, with enough left over for those who want more.

Fresh bread crumbs (not boxed)

Bacon sliced into thin, two-inch strips (about a half-inch wide)

American cheese sliced into thin, two-inch strips (about a half-inch wide)

Green onions

Parmesan cheese

Steam the clams just until the shells start to open. Shuck the clams in the sink and separate the shells, setting them aside.  Make sure to save the liquid from the clams in the bowl with the clams. Add the bread crumbs to the clams until the mixture is soupy but stays in the shells without spilling out.  Add several tablespoons of parmesan cheese.

Spoon a generous amount of mixture into each shell. After the shells are stuffed, place the cheese strips in crosses on the clam and do likewise with the bacon over the cheese. 

Sprinkle with green onion for garnish. If you like white onions, place some strips over the clams.

Bake in the oven at four hundred degrees until the bacon is nice and crispy. The clams can also be broiled, but you must keep an eye on them, as they cook very quickly.

When they are done, remove from the oven and allow them to cool for a moment.

Enjoy with a white wine such as Smoking Loon.

Posted by Wendy.