In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Shuck clams, reserving bottom shells; drain liquid (save for another use). Arrange clams in salt-lined pan. Combine the bread crumbs, 2 tablespoons parsley, oil, garlic, cayenne and pepper; spoon over clams. Bake 15-18 minutes or until clams are firm and bread crumb mixture is crisp and golden brown. Sprinkle with remaining parsley. Drain clams, reserving 2 tablespoons juice. In a large bowl, combine the clams and remaining ingredients; stir in the reserved clam juice. Grill the clams until the shells open. Cook the clams on the grill, without turning or flipping for 5 to 10 minutes. Remove the clams as soon as their shells pop open. Discard any clams that refuse to open, as these have likely gone bad and are not safe to eat. As the clams pop open, they will release clam juice. If you are using a gas grill, heat it on the medium setting. Step 2: Clean the clams. Scrub any sand from the shells of the clams before cooking. Step 3: Place the clams on the grill and remove the clams from the grill as they open. Clams can be placed directly on the grates to cook. Cover the grill and allow them to cook in the direct heat.

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• How To Make Clams Casino On The Grill Menu

This dish was created for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!

How To Make Clams Casino On The Grill

One of the dishes I’m known for is Clams Casino. I make them a few times a year and, as I serve them, people stand right at the tray until they’re completely g-o-n-e! There are never leftovers.

I was saying to my husband and sister just the other day that I think some people feel Clams Casino are dated… like it’s some 70s dish. But not me! And certainly not my husband. For 20 years, we’ve looked for them on menus, excited to try an order. All too often, however, we’re disappointed. The few times we hit gold, we ordered a second and even a third round.

A few years ago I discovered that when I use my grill to open clams I have an almost 100 percent success rate. Really! They all open, every time, except maybe one stubborn one. I don’t know if I’ve just been lucky with the quality of clams I’ve gotten my hands on or if it’s the grill… My money is on the grill!

Clams on the grill are great—no mess, no smell. I will never go back to another method! I was curious to know, however, how the grill would finish off my signature Clams Casino. Verdict: Perfection!

Step One: Make my Casino “Butter.”

Step Two: Open the clams.

Step Three: Prep the clams and fill them with the stuffing.

Step Four: Get the clams back on the grill to finish them off.

Step Five: Get your hands on as many of them as you can before they disappear!

I so hope you love these as much as we do! If the weather isn’t cooperating, you can also make these in your oven. But I really do swear by opening clams on a hot grill… It’s worth getting wet or cold for!

A big part of the attraction when it comes to these Grilled Clams Casino is the bacon. Whoever coined the phrase “bacon makes everything better” really knew what they were talking about!

You can add more peppers if you’d like, you could even replace the red peppers with jalapeños if you like things spicy.

Notes: You can make the Casino Butter in advance and chill overnight in the fridge or freeze for a month or more. You can also stuff your clams as directed and freeze them on a tray. Once frozen, bag them and keep frozen until ready to use. Simply allow them to thaw for 15 minutes or so before cooking. If you have extra Casino Butter left over, it’s great over pasta!

If you want a really crunchy top to the clams, sprinkle them with additional Panko before cooking and cook in the oven, finishing under the broiler.

Ingredients

• 24 Little Neck or Cherry Stone clams
• 12 Tablespoons butter
• 3 Tablespoons red or green pepper, chopped
• 3 Tablespoons Vidalia onion, chopped
• 2 Tablespoons white wine
• 10 slices bacon, cooked and crisp
• 1/2 cup Panko

Directions

• Make your Casino Butter by combining the butter, pepper, onion, wine, bacon and Panko. Season with a little black pepper and combine until fully incorporated. Cover and place in the fridge to chill.
• Gently rinse and scrub your clams with a soft brush or hands under cold water to get any sand or debris off of them.
• Preheat grill to high heat. Once hot, place your clams directly onto the grill and close it.
• After about 5 minutes, check the clams. They should be popping open. As they open, remove them one by one to a tray. (Cook time will vary by size of clam). If all clams are not opened, after you remove the ones that are, shut the grill and wait another 1-2 minutes.
• Once clams have cooled, separate the top shell from each. Rinse it off and dry it. Detach the clam meat from the bottom shell and place it into one of the top shells. Discard the bottom shell.
• Mound Casino Butter atop each clam half.
• Make sure grill is still hot then gently add clams by placing face up in between the grates. Cook for 6 minutes or until beginning to crisp. Serve immediately.

Clams Casino Dip

Recipes

• Dish Type

• Food Type

A classic favourite from old America, clams casino is a dish that consists of small clams topped with stuffing and baked until they are golden brown. Clams casino serves as a great hors d’oeuvre, whether you’re sitting down to a family dinner, or whetting the appetites of your guests at a party.

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Utensils: Baking tray, bowl, pot, knife, serving plates and spoon.

Ingredients:
Littleneck clams: 1 lbs
Salami, finely diced: 80g
Sun-dried tomatoes, finely diced: 80g
Breadcrumbs: 100g (1cup)
Butter, melted: 50g
Juice of lemon: 1 cup
White wine (for steaming): 100ml

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Instructions

How To Make Clams Casino On The Grill Pan

• Start by preparing the clams for use by washing them thoroughly. Next, you will need to open them. If you are adventurous, you may pry all your clams open with a clam knife – however, this generally tends to take a long time, and if you’re looking for a short and easy way out, simply steam the clams open. For steaming purposes, take a large pot, pour in the white wine, and slowly bring it up to a boil.
  Image courtesy: samcooks.com

• Next, toss your clams into a strainer, place this above the pot, and put a lid or cover on it. Allow the clams to steam, until they all open up – this should take roughly 8 minutes. You will need to monitor the heat carefully, to make sure the wine doesn’t all evaporate. If you lose a lot of it in steam, lower the flame, and add a bit of water to the pot.
  Image courtesy: howtofood.net

• 3

  While the clams are steaming away, combine the diced salami, diced sun-dried tomatoes, breadcrumbs, butter, and lemon juice in a bowl - your stuffing is now ready. Put this aside to use later.
  Image courtesy: dailypundit.com

• Check on your clams, and if they’ve all opened up, you know they’re done. Throw away the ones that do not open, and remove the top shells of all the clams.
  Image courtesy: whatscookingamerica.net

• 5

  Using a knife, separate the clams from their bottom shells so that they are easier to eat out of the shell later, and line them up on a baking tray. Next, use a spoon to place a small amount of the stuffing on each clam, and proceed to pack it all down.
  Image courtesy: aspicyperspective.com

• Slide the baking tray on to the middle rack of your oven, and broil them for around 3 to 5 minutes, or until the stuffing is browned. Take them out, and serve them with a wedge of lemon, on a bed of coarse sea salt or seaweed, to evoke a feeling of the ocean.
  Image courtesy: cloudfront4.bostinno.com

How To Make Clams Casino On The Grill Menu

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