Clams Casino Recipe
a
quahog clam 'stuffies'

Here in New England, we have access to the 'clam on steroids' that is known as the Rhode Island Quahog. If you can find Quahogs, they are a dramatic and fun base for this appetizer, but this can also be made with littlenecks or manila clams, depending on what's available in your area.

Sparkling wine is an excellent accompaniment with this appetizer, and makes a lively and festive start to any meal. Italian Prosecco offers a tremendous value for sparkling wine, particularly compared to many Champagnes. Our 'Splurge' - Nino Franco Rustico - is still a steal at $20, and our 'Steal' - Zardetto - is even more so.

Wine Pairing

"Splurge"
NV Nino Franco Rustico Prosecco, Friuli-Venezia, Giulia
Generously bubbly. Fresh and slightly sweet aroma, with a yeasty, rich hint on the palate. ($20)

"Steal"
NV Zardetto Prosecco, Veneto
Zesty, light and fruit-forward, this wine is breezy and simple. Very refreshing! ($13.99)

Clams Casino Ingredients

8 Quahog clams, in the shell (or 16 small clams)
4 strips of bacon
2 cups Italian breadcrumbs
1 cup fresh grated parmesan cheese
1/2 vidalia onion
1/2 cup olive oil
2 tbsp fresh italian flat-leaf parsley
1 lemon

Clams Casino Cooking Instructions

1.) Pre-heat oven to 400 degrees. Roughly chop the bacon, onion and parsley. Clean Quahog shells.

2.) Place Quahogs, still in shells, in oven and cook for five minutes or until shells open. Discard any clams with shells that don't open. Let cool.

3.) Remove clams from shells and dice into strips. Reserve clams and shells separately.

4.) Heat a skillet over medium-high heat, add diced bacon and cook until browned and crispy - about 10 minutes. Remove from heat and drain on paper towels to remove excess grease.

5.) Drain all but 1 tbsp of bacon fat from skillet. Add onions and cook until transluscent - about 3 minutes.

6.) In a medium-sized mixing bowl, combine diced clams, onions, bacon, breadcrumbs, juice from 1/2 lemon and 1 tbsp parsley. Spoon mixture into empty clam shells and sprinkle generously with parmesan.

7.) Heat in oven for 10 minutes or until tops are nicely browned. Sprinkle with remaining parsley and serve with wedges of lemon as garnish.


Next Recipe: Crab Cakes with Spicy Aioli