Clams Casino II

Clams Casino II

DNEWMAN213

"Little clams are topped with bacon and a flavorful butter mixture! Yum! Serve over a bed of rock salt with lemon juice, cocktail sauce or hot sauce!"
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Ingredients

50 m servings 142 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small bowl, mix together butter, pimento peppers, shallots, ground black pepper and seasoning salt. Form the mixture into a ball shape, and securely wrap with plastic wrap. Place in the freezer approximately 30 minutes, until firm but not solid.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until browned but still tender. Drain and cut each slice into 8 pieces. Bring a medium pot of lightly salted water to a boil. Add clams and cook for 15 to 20 seconds or until open; drain and rinse.
  3. Preheat the broiler.
  4. Arrange clams on a medium baking sheet. Top each with 1 piece of bacon. Distribute equal portions of the butter mixture onto each clam atop the bacon.
  5. Checking often to avoid burning, broil the clams 2 to 3 minutes, until the butter mixture has melted and bacon is crisp.

Reviews

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This was excellent. I cut corners by using chopped clams in a 6.5 oz can. This made about 14 clams. (I saved the shells from the restaurant, cleaned and boiled them so I could do it this way). ...

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