Incredibly Awesome Clams Casino

Name: Incredibly Awesome Clams Casino
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 24 half shells, 4 serving(s)
Ingredients: 2 dozen top neck clams (bigger than little neck, smaller than cherry stone); 2/3 cup sea salt; 1 tablespoon olive oil; 1/2 cup fresh parsley, finely chopped; 1/2 onion, finely chopped; 1/2 green pepper, finely chopped; 4 garlic cloves, finely chopped; 1/2 cup cracker crumb (I use butter crackers or saltines, but trying others could be interesting); 1/8 teaspoon thyme; 1/8 teaspoon marjoram; 1/8 teaspoon pepper; 1/8 teaspoon sage; 1/4 lb bacon, chopped in small squares

Submitted by rsnelling42

"Simply put, the most delicious clams casino I've ever had. Even people who don't like clams love these! Preparing the clams is a little time consuming. But this is when they expel the sand that they contain inside. If you skip this step you will wind up with a gritty appetizer. These can be prepared in advance and kept in refrigerator until baking."

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Ready In:: 1hr 45mins
Ingredients:: 13
Yields:: 24 half shells
Serves:: 4

ingredients

2 dozen top neck clams (bigger than little neck, smaller than cherry stone)
²⁄₃ cup sea salt
1 tablespoon olive oil
¹⁄₂ cup fresh parsley, finely chopped
¹⁄₂ onion, finely chopped
¹⁄₂ green pepper, finely chopped
4 garlic cloves, finely chopped
¹⁄₂ cup cracker crumb (I use butter crackers or saltines, but trying others could be interesting)
¹⁄₈ teaspoon thyme
¹⁄₈ teaspoon marjoram
¹⁄₈ teaspoon pepper
¹⁄₈ teaspoon sage
¹⁄₄ lb bacon, chopped in small squares

directions

Rinse and scrub clams with a soft-bristled brush in cold water. Any clams that are open and do not snap shut should be discarded to prevent food poisoning.
Soak the clams in a mix of 1 gallon water with 1/3 cup of sea salt for 15 minutes.
Drain, rinse and scrub the clams again.
Soak the clams in a fresh mix of 1 gallon water with 1/3 cup of sea salt for 15 more minutes.
Drain, rinse and scrub the clams again.
Steam clams in pot with 1" of water using a glass lid. When the clams pop open, remove from pot and allow to cool. Reserve the water (called 'clam juice') from the bottom of the pan.
When clams cool, remove from shells and mince.
Heat the olive oil in a large saute pan. Saute parsley, onion, green pepper and garlic 5-10 min until soft but not brown. Remove from heat.
Combine spices and cracker crumbs, add to saute pan.
Add enough clam juice to moisten. Add minced clams.
Pick the best 24 half-shells and fill with clam mixture. Top with bacon pieces. Place on baking sheet.
Bake at 400 for 15 minutes. Then brown under the broiler for 2 minutes. Serve on a bed of lettuce with lemon wedges.