How Long To Cook Clams Casino

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Clams Casino Recipe With Bacon

HowRecipe for clams casino

How Long To Cook Frozen Clams Casino

Grilled Clams Casino BBQ Bob Style
Prep Time: 20 min
Ready In: 35 min
Perfect for those summer seafood cook outs, try BBQ Bob's Clams Casino on the Monolith Grill today!
  • 3 dozen Cherrystone clams (2-3” shells)
  • 1½ C Panko breadcrumbs
  • 1 stick of butter
  • 1 large finely chopped shallot
  • 1 finely chopped poblano pepper
  • 1 finely chopped jalapeno pepper
  • 1 tsp. red pepper flakes
  • ½ C. chopped parsley
  • 12-14 pcs. finely chopped prosciutto
  • 1 C. white wine
  • 2 lemons cut into wedges
  1. Set charcoal grill to 300°F over direct heat
  2. In a skillet, melt ½ stick of butter over med-high heat
  3. Add panko breadcrumbs and sauté until browned. Transfer to a bowl to cool
  4. In a large pot, cover and steam clams for approximately 10-12 minutes or until shells have opened
  5. Using tongs, transfer each clam to a bowl. Pry off the top shell of each clam and remove the clam from the bottom shell (only discard the top shell)
  6. Finely chop each clam and set aside
  7. In a skillet, melt ½ stick of butter over med-high heat
  8. Add shallots, prosciutto, red pepper flakes, poblanos, and jalapenos. Sauté for 4-5 minutes
  9. Add white wine and reduce over medium heat for a few minutes
  10. Remove the skillet from the heat and stir in panko and parsley. Let cool for 10 minutes.
  11. Spoon and tightly pack the mixture onto each clam shell
  12. Place the clams on the grill for approx. 20 minutes or until golden brown and cooked through (140°F – 150°F)
  13. Squeeze fresh lemon over the clams and serve immediately with ice cold beers!
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How To Cook Clams In A Pot

Add the drained clams and divide the mixture into individual baking dishes, well greased. Sprinkle with dry bread crumbs and dot with butter or margarine. Bake at 350 degrees for 30 minutes. Clams are at their freshest when newly harvested. The more time from harvest, the more clams will die off. It is best to cook the clams the day you get them. Fill a Dutch oven or a heavy pot with a tight-fitting lid with 2 to 3 inches of water. Bring to a rapid boil over high heat. Add clams, cover the pot, and cook until the shells open, about 5 minutes. Immediately drain the clams to prevent overcooking. The baked clams were always the first to go so you got all you can while you can. I could remember vacationing on the north shore of Long Island one summer and right in the bay in front of us were a seabed of clams, ripe for the picking. We spent the morning digging for the clams and by late afternoon we were eating baked clams by the dozen. Medium chop peppers, onions, and parsley and add to cooking bacon. Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes. Put aside to cool. To open clams,place in large baking pan (s) 1 to 2' deep. Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.