Clams Casino


  • 24 Maryland Littleneck clams in shell
  • 1 tablespoon lemon juice
  • 1/4 teaspoon white pepper
  • 6 slices bacon
  • 1/8 teaspoon seafood seasoning
  • 1/4 cup onion, minced
  • 1/3 cup green pepper, minced
  • 1 teaspoon paprika
  • 3 tablespoons chives, chopped
  • 3 tablespoons grated for garnish Parmesan cheese
  • Rock salt, lemon slices and parsley


Preheat oven to 400°F. Shuck clams, reserving liquid. Remove clams and cut into 3 pieces. Place back on one side of shell. Sauté bacon until slightly crisp. Drain and crumble. In a small bowl, mix together bacon and remaining ingredients. Place about 1 teaspoon of mixture on each clam. Spread a layer of rock salt 1/2 inch deep on a baking sheet. Mold clams into rock salt and bake for about 10 minutes. Garnish and serve hot.

S. Di Paula Seafood, Inc. - Littleneck and Topneck Clams
Littleneck and Topneck Clams