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How To Make Clams Casino On The Grill

4/13/2022
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Appetizers

Steven Raichlen

“The Hermit chopped some ramps and venison bacon and poured a little oil into a cast iron skillet. The scent of sizzling wild garlic filled the kitchen. While the ramps and bacon browned, he took a stale loaf of bread and grated it on an old-fashioned box grater. He added the crumbs and some crumbled dried herbs and browned them with the ramps and bacon … Next, the Hermit produced a wire basket filled with seaweed and Cape Pogue Bay littlenecks … He handed Claire a bowl and an old butter knife. He showed her how to tuck a littleneck into her palm, hinge towards the base of her thumb, then gently pull the blade between the shells with her fingers. She worked over the bowl to catch the juices, and after a few tries, got the hang of it… The shucked clams went on a shallow bed of salt in a large battered metal pie pan. The Hermit had Claire spoon some crumb mixture in each clamshell and place a curl of venison bacon on top. He placed the clams in the oven just long enough to brown the topping. Soon Claire was eating the Chappaquiddick version of clams casino, washed down with a fresh bottle of sarsaparilla.”

How To Make Clams Casino A classic favourite from old America, clams casino is a dish that consists of small clams topped with stuffing and baked until they are golden brown. Clams casino serves as a great hors d’oeuvre, whether you’re sitting down to a family dinner, or whetting the appetites of your guests at a party. Mound Casino Butter atop each clam half. Make sure grill is still hot then gently add clams by placing face up in between the grates. Cook for 6 minutes or until beginning to crisp. Wood fired cooking on a charcoal grill is fun with clams! You have tasted steamers, top neck clams, clams casino now try wood-fired clams casino! These wood roasted clams casino in our grilled clams casino recipe is a must try anytime you grill! This two-zone cooking method is easy with a foil-covered brick! The Bald Chef shows you how to make the classic, and best Clams Casino appetizer recipe. For more Instructions on the recipe for Clams Casino see the compl.

–From Chapter 16, “Not What I Expected” in Steven Raichlen’s novel The Hermit of Chappaquiddick

Recipes from The Hermit of Chappaquiddick


How To Make Clams Casino On The Grill

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Clams Casino from The Hermit Of Chappaquiddick

Recipe Notes

  • Yield: Makes 24 clams, enough to serve 4 to 6 as an appetizer or 2 as a light main course

Ingredients

Grill
  • 6 strips smokehouse bacon
  • 4 ramps or large scallions
  • 1 clove garlic, minced (optional)
  • 2 tablespoons extra virgin olive oil, plus oil for drizzling
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon finely grated lemon zest
  • Freshly ground black pepper
  • 1-1/2 cups toasted bread crumbs (preferably homemade)
  • 24 fresh littleneck clams
  • Coarse salt for baking the clams

Recipe Steps

Make the stuffing: Cut 3 strips of bacon crosswise into thin slivers. Cut each of the remaining 3 strips of bacon crosswise into 8 pieces and set aside. Trim the ramps by cutting off the furry roots and dark green leaves. Finely chop. If using scallions, trim off the root end and thinly slice crosswise. Mince the garlic if using.

Step 2: Heat the olive oil in a large skillet. Add the slivered bacon, ramps (or scallions and garlic), oregano, basil, lemon zest, and plenty of black pepper. Cook over medium-high heat until the mixture is browned, 3 to 5 minutes, stirring with a wooden spoon. Stir in the bread crumbs and cook until lightly browned, 2 minutes more. Set the stuffing aside.

How To Make Clams Casino On The Grill

Step 3: Scrub the clams, discarding any with gapped shells that fail to close when tapped. Shuck the clams, working over a bowl catch the juices. Discard the top shells and loosen the clams from the bottom shell with your shucking knife. Arrange the clams on the half shell in pie pans or a baking sheet filled with a 1/4-inch layer of coarse salt (this holds the clam shells upright).

Step 4: Strain the clam juices into the stuffing mixture and stir to mix. Spoon the stuffing into the shells over the clam meat. Top each with a piece of bacon. The clams can be prepared several hours ahead to this stage, covered and refrigerated.

Step 5: Preheat the oven to 450 degrees. Bake the clams until the bacon pieces and crumb mixture are sizzling and browned, 6 to 10 minutes. Serve the Chappaquiddick Clams Casino at once with sarsaparilla or dry white wine.

Recipe Tips

How To Make Clams Casino On The Grill Foil

How

Ramps are a member of the allium family—a sort of wild green onion with a white bulbous base tapering to spindly green leaves. The flavor suggests garlic, green onion, and leek. In season in the spring, ramps are available at specialty grocers and via mail order (one good sources is www.earthy.com). If unavailable, you can approximate the flavor by combining scallions and garlic. The Hermit uses homemade venison bacon; you’ll get great results with a true smokehouse bacon like Nueske’s.

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The Hermit of Chappaquiddick

From New York Times bestselling author Steven Raichlen comes a surprising story of love, loss, redemption, and, of course, really good food.

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How To Make 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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