John Mitovitch And Thom Serrani's Clams Casino

By Craig Claiborne and Pierre Franey

Published February 22, 1986

Total Time
30 minutes
Rating
4(9)
Comments
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Featured in: FOOD; THE DINING PULSE RATE

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Ingredients

Yield:Twenty-four baked clams

  • 24 littleneck clams on the half shell, loosened

  • 2 tablespoons butter at room temperature

  • 5 dashes Tabasco sauce

  • 3 scallions, trimmed and chopped

  • 1 tablespoon finely minced garlic

  • 1 tablespoon finely chopped shallots

  • ½ teaspoon cayenne pepper

  • 2 tablespoons lemon juice

  • 1 tablespoon finely diced red peppers

  • 1 tablespoon finely diced green peppers

  • 1 tablespoon Dijon-style mustard

  • 2 ounces Cognac

  • Salt to taste, if desired

  • Freshly ground pepper to taste

  • 4 slices bacon

  • ½ cup cracker crumbs

  • ½ cup melted butter

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 24 milligrams cholesterol; 105 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 168 milligrams sodium; 4 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 425 degrees.

  2. Step 2

    Arrange the clams, shell side down, on a rack or baking dish.

  3. Step 3

    Combine the two tablespoons soft butter with the Tabasco sauce, scallions, garlic, shallots, cayenne pepper, lemon juice, red and green peppers, mustard, Cognac, salt and pepper. Sprinkle an equal portion of the mixture on top of each clam.

  4. Step 4

    Put the bacon in a saucepan and add water to cover. Bring to the boil and drain. Pat dry. Cut the bacon into small rectangles and cover each clam with a portion of it. Sprinkle with cracker crumbs and pour the melted butter over all. Place in the oven and bake 20 minutes.

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Ratings

4 out of 5
9 user ratings
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Comments

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Dave, CLAMS

This recipe is dated. Way too spicy and clams casino shouldn't have any crackers or bread crumbs.

Rault

I was worried this would be a "non-traditional" version, but it was excellent! A few tweaks I'd recommend: cut the cayenne in half (spicy is yummy for this New Orleans boy, but didn't feel authentic to Clams Casino), and cut the Dijon in half. I reduced a little and it was still a little mustard-forward. Also, boiling the bacon was fine, but ended up withe bacon being a little floppy. I'd do this again with frying the bacon, stopping at half-cooked. Will definitely make this again!

Rault

oh also: several other recipes noted steaming the clams ahead of time. That made them open and WAY faster to get them under the broiler. No one has time to shuck clams.

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