Stuffed Clams- Easy Baked Clams for Anyone
Stuffed Clams
Our stuffed and baked clams, easy for anyone, start with an acceptable high quality canned whole baby clam that I have been using for years. You can easily decide to use fresh little neck calms. I have used the canned clams as it it much more time saving. The quality is not much of a
difference, and you do not have to stuff so many. It is much easier. I have been making steamed clams for many years, and although,
I enjoy fresh steamed clams, I find it so much easier to use this canned product.
Our recipe:
For the clams:
20 oz- or 2 canned whole baby clams. You can substitute fresh littlenecks, it would be about 3 lbs.
1/2 cup- chopped shallots
1 cup- chopped fresh yellow onion
1 cup- fine diced celery
1 cup- sherry cooking wine (or white wine)
1/2 stick- butter
3 each- garlic cloves chopped
as needed- chopped parsley
Method:
sauté the onions, celery and shallots until the celery is soft.
Add the clams and cook until warmed.
Add sherry wine and cook until the wine has reduced and alcohol cooked out.
Season with salt and pepper.
Add breadcrumb mixture (recipe below) stir and remove from the heat and let cool.
Bake at 350 for 12-15 minutes.
Broil on high just to brown the cheese.
Breadcrumb recipe:
We prefer to use our favorite croutons for this recipe, they hold liquid very well and maintain their crunchy texture. You can use regular
breadcrumbs or use panko breading depending on what you have on hand.
Ingredients:
2 each- bags croutons
1 TBSP- lemon zest
1 tsp- garlic powder
1/3 cup- grated parmesan cheese
1/3 cup- grated Romano cheese
1 TBSP- Old Bay seasoning
2 ea- eggs, beaten
As needed- salt and pepper
Method:
Combine all of the dry ingredients and add to the clams at proper time. (see above)
Add eggs and mix to come together
We used large clam shells that were re-purposed from previously purchased stuffed clams, but you can use the littleneck shells if you
make fresh.
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Clams Casino Pizza Recipe
Everybody loves pizza, but if you ever had a clams casino pizza, this is the recipe. Clams Casino is an awesome appetite, but blended this with the American white pizza, and just made magic. The Bald Chef shows you step by step how to make the white sauce, for this clam pizza. If your seafood lover, you love clams casino, you'll love this California best white pizza with bacon, white lemon sauce, red peppers, clams, parsley, and of course garlic butter. What makes clams casino such an awesome recipe, makes this pizza absolutely a stand out recipe.
Banks' Famous Clams Casino | Chef David Banks
Joining us in The Chef's Kitchen today is Chef Banks and we will be making Banks' Famous Clams Casino.
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Make this AMAZING Baked Clams Casino Recipe for your next dinner party!
The BEST recipe for Baked Clams Casino is right here. Chopped clams are tossed with a buttery stuffing and topped with a sliver of bacon before being baked to perfection. This recipe is amazing for Christmas time, New Year's Eve, and anytime you want to impress your guests!
*************************FULL RECIPE INSTRUCTIONS**********************
INGREDIENTS
24 littleneck or cherrystone clams
4 slices thick cut bacon, cut into 1/4 inch pieces
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
2 cloves garlic, minced
1 tbsp italian seasoning
1 cup panko bread crumbs
3 tbsp freshly grated parmesan cheese
1 tbsp lemon zest
1 tbsp chopped fresh parsley
2 tbsp olive oil
INSTRUCTIONS
Preheat oven to 350 degrees. Wash the clams and rinse to remove any sand. Arrange the clams on a baking sheet and roast in the oven until opened, approximately 4-5 minutes. Discard any unopened clams.
Remove the clams from the shells. Roughly chop the clams and set aside.
In a large skillet over medium heat, cook the bacon until almost crisp. Remove the bacon from the skillet with a slotted spoon and set aside. Add the onion and bell pepper to the pan. Cook until softened, approximately 3 minutes. Stir in the garlic and cook for an additional minute. Sprinkle with the Italian seasoning.
Turn off the heat. Add the bread crumbs, cheese, lemon zest, parsley and clams to the pan tossing to combine thoroughly. Season with salt and pepper, to taste.
Fill the clam shell halves with a tablespoon of stuffing and arrange on a baking sheet stuffing side up. Top each clam shell with a piece of bacon. Drizzle with olive oil.
Bake the clams casino at 450 degrees for 5 minutes or until golden brown and crispy. Sprinkle with additional parmesan cheese and chopped parsley, if desired prior to serving.
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00:00 Introduction
00:34 Prepping the Clams
01:36 Making the Filling
05:28 Stuffing the Clams
07:13 Baking Instructions
07:52 Taste Test- Thanks for Watching!
Clams Casino (Casinò di vongole) ~ Panamei Feast of the Seven Fishes Holiday Tradition
Our first dish of Panamei Seafood’s #FeastofTheSevenFishes is here!
Served as an appetizer or main course, Clams Casino (Casinò di vongole) is a must-have dish for any celebration. We invited Chef Norma Berrios from @Ensalpicadas to delight us by adding her Latin flare to this delicious Classic.
Recipe by Chef Norma Berrios
ensalpicadas.com
Ingredients
3lb Panamei Clams
6 slices of bacon
1 cup Panko
1 teaspoon dried oregano
2 tablespoons fresh Parmesan, grated
1 large shallot, finely chopped
5 large garlic cloves, finely chopped
1 stick of butter
1/3 cup dry white wine
1/3 cup clam juice
Salt to taste
Chopped parsley and lemon wedges to serve
Instructions
1. Cut the bacon into small pieces and fry them in a skillet over medium high heat, stirring constantly.
2. When the bacon has released most of the fat and begins to brown, add the Panko, and mix well; continue cooking until it’s crispy. Remove from the skillet and reserve.
3. Preheat oven to 450˚ F.
4. Rinse the clams and open them. Discard any that are not at least slightly open.
5. Carefully remove a portion of the shells, so that the clam remains in one half only. Reserve.
6) In a skillet over medium high heat, melt the butter and add the shallot. Sauté for one minute and add the garlic, cook for more 30 seconds, mixing well.
7. Add the clams and stir in the wine and the clam juice to the pan, mix and season with salt to taste.
8. Continue cooking until most of the liquid evaporates.
9. While the clams are cooking in their sauce, add the oregano and Parmesan to the panko mixture with the bacon. Mix well.
10) Transfer the clams to a baking sheet and pour the sauce over each clam and top with the Panko mixture.
11) Bake 5 minutes.
12) Transfer the clams to a serving dish, sprinkle with chopped parsley and serve with lemon wedges.
Clams Casino Dip - Super Bowl Special! - Clam Dip Recipe
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