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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Monday, November 30, 2009

Clams Casino


Ditch the old-school Clams Casino recipe that’s usually covered with a soggy, tasteless breading. Why would I want to hide my precious clam under baked breading?

If there’s anything that’s going cover the clams — it’s gonna be BACON!


Clams Casino recipe over at Steamy Kitchen on TLC!

35 Responses to “Clams Casino”

  1. OH I love clams casino. Here in Pittsburgh it’s more of a summer dish, but I could totally go for some now. Actually, in Pittsburgh it’s RARELY even a dish since we don’t get the best clams!

  2. Gaby — 11/30/09 @ 5:02 pm

    omg I love clams… but have never had Clams Casino – I’ll have to make some or keep my eyes out for them when we go out to eat! (p.s. I had never tried clams until 6 months ago at culinary school – yikes – I am way behind!) Hope you had a fabulous thanksgiving!

  3. the domestic mama — 11/30/09 @ 5:57 pm

    Once more… I am drooling over the bacon! This looks great~ a must for a holiday party…. now I want to have one just so I can make this… or maybe no party and I will eat them all myself! CHOMP.

  4. love. it! I never understood the greasy breading either- bacon is much more my style. Those pieces look beautifully crisped to boot!

  5. Peter — 11/30/09 @ 7:54 pm

    Crispy bacon or thin slices of Chorizo would work for me. As for breading…don’t knock it until you make your own coarse bread crumbs…to mop-up that juicy combo of clam liqueur and pork…BOING!!!

  6. Dani — 11/30/09 @ 9:41 pm

    I haven’t tried Clams Casino, but I’m heading over to TLC for your recipe right now! This looks divine!

  7. chef gui — 11/30/09 @ 9:52 pm

    the sexiest clams casino i’ve seen in a looooong time.

  8. Murasaki Shikibu — 12/1/09 @ 5:03 am

    What a great idea. I always had issues with that soggy tasteless breading and hence just steam fried my clams in garlic & white wine. Bacon sounds like it an actual enhancement to the clam!

  9. OMG! I want one (or two…) ;-)

  10. I haven’t tried adding bacon to clams, but this sounds terrific!

  11. Linda — 12/1/09 @ 2:06 pm

    Love your site!! Yep you finally made it easy to print out the recipes, with a print box!! Thank You, Linda in Seattle.

  12. Angie — 12/1/09 @ 3:26 pm

    These look so good, I’ll have to try, I am on the lookout for a good fish guy or gal nearby, the local popular one is not up to my standards. When I was a kid we went to a a couple of seafood markets that the owners had their own boats, and the wife or family ran the shop. Everything was always perfectly clean, even if it was extremely old, and the fish eyes were always crystal clear. I just haven’t been able to find that anymore, maybe I’m looking in the wrong places. You’d think so close to the coast east and west, there would be something here in the middle of Orlando? Anyone have suggestions?

  13. This looks like the work of a food genius :). Thanks for making my tummy rumble over here- I must try these now!

  14. J2Kfm — 12/2/09 @ 10:20 am

    can the flavors really go together?!
    I like clams, in all shapes n sizes. for we have so many types of them here in Malaysia.
    but BACONS?!! that’s new.

    Bacon goes with everything. and I mean EVERYTHING!! :-) ~jaden

  15. cookeaze — 12/2/09 @ 10:06 am

    Nice one and iam aware of clams but never heared of Clams Casino. These look fabulous and can’t wait to try these.

  16. Winnie — 12/2/09 @ 1:18 pm

    This looks really REALLY good Jaden! I’ve never had Clams Casino but you’ve just convinced me that I need to try it…and soon…and of course with bacon!

    ps. I got my Lowel Ego Lights and I am LOVING them…such a difference…thanks again for that recommendation!

  17. Lynn — 12/2/09 @ 7:30 pm

    Everything’s better with bacon! These look like they’d disappear in a flash.

  18. Chris — 12/2/09 @ 10:06 pm

    Dang, your Clam’s Casino have hit the jackpot!

  19. nottyevil — 12/3/09 @ 2:32 pm

    lovely little appetizers!

  20. marion — 12/3/09 @ 4:58 pm

    This must be one of the most mouthwatering photos I’ve seen here :op

    I gave your cookbook to one of my dear cooking friends, she cooked the Chiken Adobo and she lOOOOOOOOOOOOOOOved it !!!! (and she is a very very good asian cooker)

  21. okra — 12/3/09 @ 9:47 pm

    Clams Casino actually originated nearby at the old Narragansett Casino (in southern Rhode Island) in 1917. We’d make dozens upon dozens at the restaurant during the sumertime. We flavored butter with shallots, colored peppers, etc, a light shake of course breadcrumbs, and a good slide of partial cooked bacon, before arranging them on a bed of rocksalt, into a screaming oven!
    I served them to the whole family on Thanksgiving.

  22. hmm wow.. its so yummy…Temting too…You have a great post…

  23. tastymealsathome — 12/8/09 @ 1:06 am

    omg CBS!!

  24. debbie — 12/8/09 @ 2:40 am

    I love love love your pic w/the boys! toooo cute!
    …the pic of the clams w/bacon makes my mouth water!

  25. Marisa — 12/10/09 @ 11:20 am

    Mmmmm those clams look seriously scrumptious!

  26. Great post.Keep posting..

  27. randy alvarez — 12/13/09 @ 6:14 pm

    enjoyed the clam article.however,an easy way to open bi-valves,other than oysters is
    to ice them.scallops mussels,etc. are the same way.the clams will open about a quarter of an inch,and the membrane stays intact,saving the great tasting juices.in fact,this is
    the best way to serve to serve cherrystone and little neck clams raw.make a sauce of ketcup,horseradish,lemon juice,worsteshire,black pepper and tabasco.i used to make
    this by the gallon at my grandparents bar,the sport center lounge and oyster bar as
    a teenager.how hot or spicy is by your tasste.i’m 57 yrs.old now!enjoy!

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