How to Make Baked Clams | An Italian Christmas Dish
If you grew up in an Italian Neighborhood, you know how important the Seven Fishes are on Christmas Even. So here's how to make my favorite of the seven... Baked Clams!
Servings: 4-5
Ingredients:
Clam Stuffing:
18 Little Neck claims on the half shell (see notes below)
1 cup Italian bread crumbs
1 tsp. garlic powder
2 cloves garlic, minced
2 tbsp. chopped fresh parsley
1/2 lemon, juiced
Salt & pepper to taste
3/4 - 1 cup olive oil (see notes below)
Sauce:
1/4 cup olive oil
1/4 stick butter
1 clove garlic, minced
Splash of white wine (see notes below)
Dash of fresh parsley, chopped
Sauce:
We like to make the sauce ahead of stuffing the clams, as we feel we don’t have enough time to make it while the clams are under the broiler. We find it easier to make the sauce ahead of time and re-heat when we’re ready to serve.
In a small sauce pan, coat with olive oil. Over medium heat, brown garlic. Add butter, white wine (we like something crisp like a Sauvignon Blanc), lemon juice, and parsley. Let all ingredients cook down for a few minutes and set aside.
Clams:
Always get your clams from a quality fish market or counter. We prefer the Little Necks because of their small size. We also ask the fish market to open them for us - so much nicer when they give them to you on the half shell. They might tell you the clams shouldn’t be opened ahead of time, but they typically put them on ice, and as long as you’re making them that day, they will be fine. Just bring them home and put them in the fridge immediately, and pull them out when you’re ready to stuff them. We also like to leave the clams whole in the shell - some people like to take the clam meat and chop it up within the stuffing mixture, but we prefer to put the stuffing right on top of the whole clam meat.
In a large mixing bowl, add all of your stuffing ingredients. For the olive oil - you want your mixture to have the texture of wet sand. You want it moist and pliable so you can easily stuff your clams and the stuffing stays in place, but you don’t want it drenched. Add a little olive oil at a time and mix everything together. Keep adding oil until you get it to this consistency. Make sure everything is thoroughly mixed. Now you’re ready to stuff your clams!
Using a tablespoon, spoon mixture onto each clam shell, slightly overstuffing them. Mixture should be mounded on top of the clam. Place each clam onto a baking sheet or a baking dish. Once all clams are stuffed and in your baking dish/sheet, pour about 1/4 cup water into the bottom of the sheet/dish and add a drizzle of olive oil. Do not pour over the top of the clams, just enough to cover the bottom of the baking sheet/dish.
Put clams uncovered under the broiler on medium. Make sure to watch them so they don’t burn (should only be golden brown on top). This should take no longer than 5 minutes.
While your clams are in the broiler, turn the heat back onto your sauce on the stove top to get it hot. Once you pull the clams out of the oven, spread a generous layer of the sauce onto a medium/large serving dish, and place each clam on top of the sauce.
When serving, provide a large spoon so people can spoon the sauce over the top of the clams, and serve with some toasted bread if you like - the sauce is great for dipping! You don’t want to pour any of the sauce over the clams before serving, as this will make them soggy.
Notes:
We love these as an appetizer, or side dish around the holidays.
Music Credit:
Jesu, Joy of Man's Desiring by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
Clams Casino: An Irresistible Appetizer
Clams Casino: An Irresistible Appetizer
Discover the versatility of the Yoder Smokers Wood Fired Oven as Chef Tom showcases the innovative use as a steamer. Delight your palate with a culinary journey reminiscent of Rhode Island in each bite as he presents the timeless Clams Casino. Originating in the early 1900s, this dish continues to garner acclaim. Featuring a delectable combination of clams, red peppers, breadcrumbs, Cattleman's Grill Italiano seasoning, and a decadent layer of bacon, the preparation is elevated by cooking it in the Wood Fired Oven on the Yoder Smokers YS640S. Perfect for familial gatherings and hosting friends, consider adding this exquisite dish to your repertoire for an unforgettable addition to your New Year celebrations.
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00:00 Introduction
00:18 Purging The Clams
01:02 Knife Work For Steaming
01:59 Insight On Steaming Clams
02:13 Grill Setup
02:24 Steaming The Clams
02:35 Knife Work For FIlling
04:29 Sautée The Filling
05:49 Build The Filling
07:07 Prep The Pan For Cooking
07:20 Filling The Clams
07:47 Adding Bacon
08:06 Baking In Wood Fired Oven
08:20 Get A Taste!
08:54 Like & Subscribe!
(Sort of) Clams Casino | SAM THE COOKING GUY
Clams Casino is an old school recipe of clams on the halfshell with bacon & breadcrumbs. But because the Chocolate Clams (in color only, not taste) that we got from Catalina Offshore were so damn big - I felt the need to chop them up a bit. But the end result is something I'll make again & again - and you should too.
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Clams Casino
Create an impressive and elegant single serve appetizer spread with Chef Billy Parisi's fresh Clams Casino. Stuffed with an easy panko bacon mixture, this bite-size meal starter will leave your taste buds swimming!
Clams Casino
Serves 6-9
Ingredients
• 4 strips of bacon, diced
• 1 shallot, peeled and small diced
• 2 garlic cloves, finely minced
• ¼ cup of white wine
• ¼ cup of shredded parmesan cheese
• 2 Tbsp. of chopped fresh parsley
• 1 cup of panko breadcrumbs
• 12-18 fresh clams, shucked
• Salt and pepper, to taste
Instructions
1. Preheat the oven to 350°F.
2. Add the bacon to a large sauté pan over medium-high heat and cook until it is crisp and browned. Remove the cooked bacon and set aside.
3. Add the shallot and garlic to the pan and cook for 1-2 minutes.
4. Deglaze with the wine and cook until the liquid is almost gone.
5. Add the cooked bacon, cheese, parsley, breadcrumbs, salt and pepper and stir until combined.
6. Place the shucked clams on a sheet tray and evenly spoon the breadcrumb mixture over each clam.
7. Bake at 350°F for 15 to 20 minutes or until the clams are cooked and the breadcrumb mixture has browned. Serve.
Recipe Clams Casino
Recipe - Clams Casino
INGREDIENTS:
●2 dozen littleneck clams (we used large ones whose shells were about 2-inches in diameter)
●6 ounces andouille sausage
●1 tablespoon vegetable oil
●1 stick unsalted butter , at room temperature
●2 tablespoons finely minced garlic
●1 tablespoon minced parsley leaves , plus more for garnishing
●1 teaspoon Essence, recipe follows
●1/2 lemon, juiced
●1/2 cup bread crumbs
●2 slices thick-cut bacon, each cut into 12 pieces
●2 1/2 tablespoons paprika
●2 tablespoons salt
●2 tablespoons garlic powder
●1 tablespoon black pepper
●1 tablespoon onion powder
●1 tablespoon cayenne pepper
●1 tablespoon dried oregano
●1 tablespoon dried thyme
Clams Casino (Casinò di vongole) ~ Panamei Feast of the Seven Fishes Holiday Tradition
Our first dish of Panamei Seafood’s #FeastofTheSevenFishes is here!
Served as an appetizer or main course, Clams Casino (Casinò di vongole) is a must-have dish for any celebration. We invited Chef Norma Berrios from @Ensalpicadas to delight us by adding her Latin flare to this delicious Classic.
Recipe by Chef Norma Berrios
ensalpicadas.com
Ingredients
3lb Panamei Clams
6 slices of bacon
1 cup Panko
1 teaspoon dried oregano
2 tablespoons fresh Parmesan, grated
1 large shallot, finely chopped
5 large garlic cloves, finely chopped
1 stick of butter
1/3 cup dry white wine
1/3 cup clam juice
Salt to taste
Chopped parsley and lemon wedges to serve
Instructions
1. Cut the bacon into small pieces and fry them in a skillet over medium high heat, stirring constantly.
2. When the bacon has released most of the fat and begins to brown, add the Panko, and mix well; continue cooking until it’s crispy. Remove from the skillet and reserve.
3. Preheat oven to 450˚ F.
4. Rinse the clams and open them. Discard any that are not at least slightly open.
5. Carefully remove a portion of the shells, so that the clam remains in one half only. Reserve.
6) In a skillet over medium high heat, melt the butter and add the shallot. Sauté for one minute and add the garlic, cook for more 30 seconds, mixing well.
7. Add the clams and stir in the wine and the clam juice to the pan, mix and season with salt to taste.
8. Continue cooking until most of the liquid evaporates.
9. While the clams are cooking in their sauce, add the oregano and Parmesan to the panko mixture with the bacon. Mix well.
10) Transfer the clams to a baking sheet and pour the sauce over each clam and top with the Panko mixture.
11) Bake 5 minutes.
12) Transfer the clams to a serving dish, sprinkle with chopped parsley and serve with lemon wedges.