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!




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5 comments:

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

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

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  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.

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

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

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