Johns Clams Casino Recipes

Steps:

• Drain clams, reserving 2 tablespoons juice. In a large bowl, combine the clams and remaining ingredients; stir in the reserved clam juice. Spoon into greased 6-oz. custard cups or clamshell dishes; place on baking sheets. , Bake at 350° for 10-15 minutes or until heated through and lightly browned.

Steps:

• For the stuffing: Over medium heat, melt butter in a heavy bottom skillet until it starts to foam. Add bacon, shallots, and garlic and cook until bacon is cooked and vegetables are translucent, about 6 minutes. Pour in vermouth and stir, scraping bottom of skillet. Reduce heat to low. Add breadcrumbs, Parmesan and parsley. Cook until mixture comes together, approximately 5 to 6 minutes. Remove from heat and set aside.
• For the clams: Preheat broiler. Place clams on a sheet tray and place them on the middle rack in the oven. Broil until all of the clams have opened, 6 to 8 minutes. Remove from oven, discard top shells and release clam meats from bottom shells. Add clam "liquor" (juices) to the stuffing.
• Spoon about 1 teaspoon stuffing into each clam shell, covering the clam meats. Place clams back in the oven on the middle rack and broil until stuffing is golden brown, approximately 2 to 3 minutes. Garnish with fresh lemon juice and serve.

Steps:

• Arrange a rack in center of oven; preheat to 500°F. Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5-7 minutes. Transfer bacon to paper towels, reserving fat in skillet. Let cool, then break into 1/2" pieces.
• Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add vinegar and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.
• Toss panko with oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6-8 minutes.

Steps:

• 1. Partially steam clams just to get them to open (about 2 mins). Carefully shuck clams (remove top shell)
• 2. Heat a medium skillet over medium heat. Coat pan with cooking spray.
• 3. Add bacon to pan, cooking until bacon begins to brown, stirring occasionally.
• 4. Add wine. Cook until liquid evaporates (about 30 seconds), scraping to loosen browned bits.
• 5. Add bell pepper, shallots & garlic to pan. Cook 4 mins or until tender. Place mixture in a medium bowl.
• 6. Add breadcrumbs, cheese, parsley & black pepper to bacon mixture. Stir until blended.
• 7. Cover a baking sheet with foil.
• 8. Take a very sharp knife and make 2 small slits across each clam. Drizzle with a little clam juice to keep them from drying out.
• 9. Place each clam in shell on the foil. ** TIP: To keep them from moving & tipping, simply take a small bowl of sea salt and add a tiny bit of water to just moisten the salt & make it clumpy. Place a small mound on the foil & place a shell on the salt mound. It will stay put better.
• 10. Top each clam with an equal amount of the bacon mixture.
• 11. Broil until tops are browned and clams are done. Serve with lemon wedges if desired.

Steps:

• In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
• Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
• Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
• In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
• Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

Steps:

• In a large saucepan, add the bacon and cook over medium-high heat until the bacon begins to brown, a couple of minutes. Add the garlic, shallots and ginger and cook, stirring occasionally, until the shallots have softened, about 5 minutes.
• Use a slotted spoon to transfer half of the bacon mixture to a medium bowl. Add the breadcrumbs and Parmesan to this same bowl. Stir to combine and set aside to use as topping later.
• Add the stock and wine to the saute pan with the remaining bacon mixture to deglaze, scraping up any cooked bits stuck to the bottom. Add the clams, then cover and cook until the clams begin to open, about 10 minutes. Push the clams to one side and add the ramen noodles, then cook, stirring occasionally, until tender, about 3 minutes.
• Turn the broiler on.
• Pour the saucepan components into a 14-inch cast-iron pan and sprinkle the breadcrumb mixture over the top. Broil until the breadcrumbs are golden brown, about 5 minutes. Serve sprinkled with basil and red pepper flakes, if desired.

Steps:

• Preheat oven to 450°. Spread salt into an oven-safe metal serving platter or a 15x10x1-in. baking pan. 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. Serve immediately.