Reviewed: Oct. 16, 2009

to clean fresh clams. cover in cool water and add salt. drain and rinse every fifteen minutes, about four times to clean out the sand. good to go.

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stephen

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Reviewed: Aug. 24, 2009

This was very good will use it again

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Jeanie Benn

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Reviewed: Apr. 28, 2009

More breading than I like and as has been stated, this is a recipe for stuffed clams, not clams Casino. Never-the-less, made with less breading, it is really good. Also, regarding when to discard clams: After a few minutes, you remove the clams that have opened and continue to roast the ones that have not until they do. You discard clams when they will not CLOSE prior to roasting. Sometimes they will open a bit at the seafood market. They open because they are trying to bury themselves, but sometimes they die when this happens. If you tap the shell and the muscle does not close it, the clam is dead and should be discarded to avoid poisoning. Clams that do not open after two or three minutes of roasting are usually larger and are just not done as quickly as the others.

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MADISON360

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Reviewed: Apr. 28, 2009

I have made this twice and perfected it to my family's tastes. I changed two things. Rather than chop the clams and mix them in, I simply loosened them from their shell and put the filling on top of them. I also cut the amount of bread crumbs down to about 1/3 cup. That said the flavors and spice mixture of this recipe are perfection! Thanks for the great recipe!

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Jackie

Cooking Level: Intermediate

Home Town: Corry, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 25, 2009

This was good, but way too much bread crumbs. Next time I will reduce the bread crumbs by about half. I also left the clams whole and topped with bread crumb mixture as a true Clams Casino should be.

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kimz11

Cooking Level: Expert

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Reviewed: Oct. 16, 2008

this is an awesome recipe...and easy...had alot of filling left over next time i would 1/2 filling ingredients....followed exactly family gobbled them up

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1FRITZY

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Living In: Chesterton, Indiana, USA

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Reviewed: Aug. 5, 2008

Yum yum yum! Pretty tedious to prepare, but well worth the effort. My clams didn't open at 350, so I turned the oven to 450, and they all opened after about 6 minutes. I was worried about overcooking them, so I only put them back in the second time for 5 minutes. They came out perfect, not at all chewy.

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Sarah Lizzy

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: New York, New York, USA

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Reviewed: Jun. 11, 2008

Very tasty recipe. I harvested a bunch of hardshell clams from the local waters, and decided to give it a run. Though making it was a mess, and a touch time consuming (get someone else to help!), The result was very much worth it. I will make a point of making these again. :)

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SakhalinChef

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2008

A terrific recipe. Although I left the clams whole & used less bread crumbs. The taste was superb. All the flavors you expect from Clams Casino. My problem was too chewy clams. I cooked them too long before opening them so after baking them with the toppings they turned out too well done. Ah! Next time!

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Jacktheknife

Cooking Level: Beginning

Living In: West Deptford, New Jersey, USA

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Reviewed: Mar. 11, 2008

This was really good. My clams were a little stubborn though, they didn't want to open up! I liked it alot. Thanks for sharing

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Runvs

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Mar. 3, 2008

These did turn out very good but were a little grainy. I will try to tweek it up next time. Maybe not use bread crumbs but something else. And also add a little more liquid.

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Jangel1569

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Reviewed: Feb. 20, 2008

I served this to 4 other people and they all loved it!

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Nancy F

Cooking Level: Intermediate

Home Town: Milford, Delaware, USA

Living In: Newark, Delaware, USA

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Reviewed: Feb. 5, 2008

Very good! I steamed the clams to get them to fully open. It's easier to get the meat out. I would definitely make this again!

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anniecate

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Feb. 16, 2007

This was very good. I halved the recipe. I used turkey bacon, mixture of red,yellow, and green peppers, and less breadcrumbs. Everything else as directed and it was really very good. I bought 2 dozen little neck clams and mixture was just right... Dripped lemon juice on just before cooking and just just after... Great Valentines Day Treat!

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IronChefWannaBe

Cooking Level: Intermediate

Home Town: Avon, Connecticut, USA

Living In: Manhattan, New York, USA

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Reviewed: Jan. 2, 2007

Very good. A half of a recipe was perfect for 18 Little Neck clams. I did not remove the clams. They sure didn't last long...

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Jan. 8, 2006

Very tasty and fairly easy to make, too! Next time I will only use 3/4 cup bread crumbs, but overall, this is a DELICIOUS recipe for clams casino. We baked our clams in muffin cups, which reserved the juice and made the clams all the more tasty!

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KXR173

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Living In: Charlestown, Massachusetts, USA

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Reviewed: Oct. 25, 2005

This is a recipe, as others said, for stuffed clams. I used 24 small clams, put them in their shell whole, then topped with the mixture to make it more like clams casino. I only used about 1/2 cup of breadcrumbs, as someone suggested, and it turned out to be the perfect amount of topping for my clams. Also, it took about 10 minutes for my clams to open in the oven. Very tasty though...my boyfriend gobbled them all up by the end of the night.

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Nikki

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Newark, New Jersey, USA

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Reviewed: Jun. 1, 2004

Be warned, use the larger clams (as directed). My seafood market only had fresh littleneck clams, so we used those. Tasty, but more bready than clammy. I did use the the noted amount of oil/butter, and they were a little dry. I bet if we could have found larger clams, the recipe would have been less dry, as there would have been more natural juices. I'll try it again when I can find the larger fellas! Either way, I recommend serving it with some hot sauce on the side!

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FAITHFUL96

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Reviewed: May 8, 2004

Alot of stuff to do at the same time, but well worth it. I listened to other cooks who have made this, and left the clams in the shell, but decreased the breadcrumbs (by 1/2c.) The consistency was just perfect. Also, I used green and red peppers. Can't go wrong if you love clams!

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JADENIKITA

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Reviewed: Jan. 9, 2004

absolutely easy and delicious!

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DELHI1398

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