Better Than Dad's Clam Casino Recipe #148033
I've been trying to copy my Dad's version of Clam Casino to no avail (even when I have him on the phone) So I gave it up and made up my own; guess what? They're BETTER!
by Norelllaura1
30 min | 15 min prep
SERVES 15
- 30 quahogs (chowder clams)
- 3 large elephant garlic cloves, minced
- 1 large vidalia onion, minced
- 1 red pepper, diced
- 1 orange bell pepper, diced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/4 cup extra virgin olive oil
- 1 1/2 cups cheese, I buy a bag of Italian five cheeses already shredded (parmesan, mozzarella, asagio, provolone)
- breadcrumbs
- Saute the first six ingredients in olive oil until softened but not browned.
- Steam clams in batches and remove as they JUST BEGIN TO OPEN. Allow to cool and reserve clam broth.
- Remove clams from shells and save half of each shell.
- Process clams with a little broth in a food processor until a little chunky.
- Combine clams with first six ingredients and add 1 cup of mixed cheeses, mix well.
- Add breadcrumbs, mixing completely until it holds together like a stuffing; if it seems a little dry add more clam broth.
- Fill clam shells with this mixture and bake at 350 degrees until golden brown.
- Serve immediately and enjoy!
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5 stars