Sunday, May 10, 2009

Clams Casino

Clams Casino. Fresh clams on the half-shell, stuffed with diced peppers and onion, bacon, bread crumbs, and appropriate seasonings. Bake and - voila - enjoy a feast!

Last night my husband, Bill, prepared the Clams Casino pictured below using cherrystone clams from the Chesapeake Bay. Absolutely delicious with crusty bread and a glass of white wine.

I don't know the details of his recipe but I do know this: If someone offers to make you a dish of Clams Casino, accept immediately!

Posted by Picasa


  1. You should figure a way to get it from your hubby so we can use it too! They look wonderful

  2. I'll check with the chef and see if he will reveal his recipe!

  3. No onion;that was garic and scallion.Also you never want them to dry out, so open your clams over a bowl so you can add back any (strained) clam juice(with your secret ingrediants(i.e., celery salt and a bit of Tobasco and lemon juice) after you've baked them, and before you give them a light broil touch at the end.And as my Norwegian lawyer says, always make them look good because your spouse may share them with 5 BILLION PEOPLE.

  4. Where are the pictures of the chefs? I hear they're a very photogenic couple!

  5. Ah, H.R., because it's all about the food!