Mystic Seaport Clams Casino
"I found this in the "Mystic Seaport All Seasons Cookbook" and it seems a bit different than the other recipes on here. You can also assemble this a few hours ahead of time and refrigerate until you're ready to broil."
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
1 dozen
ingredients
- 1 1⁄2 tablespoons butter
- 1 Spanish onion, finely diced
- 1 green pepper, finely diced
- 2 garlic cloves, finely minced
- 1 dozen littleneck clams, opened with top half of shell discarded
- 3 slices swiss cheese
- 4 slices bacon
- lemon wedge
directions
- Heat butter in skillet over medium heat; add onion, pepper and garlic and saute until soft, about 6 minutes.
- Cover each clam on its shell with about a tablespoon of the onion mixture.
- Slice each piece of cheese into 4 squares (you will have 12 individual squares when done). Place a square of cheese on top of the onion mixture.
- Slice each piece of bacon into 3 pieces (you will have 12 individual slices of bacon). Place a slice of bacon on top of each piece of cheese.
- At this point the clams may be covered and refrigerated for several hours.
- Broil until bacon is crisp, watching closely so that bacon does not burn. It can take anywhere from 4-6 minutes, depending on your oven.
- Serve with lemon wedges.
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RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!
