Uncle Richard’s Clams Casino

Well, another Christmas has come and another Christmas has gone. I hope everyone had as great of a holiday as we did! And now that we’ve had a moment to breath after all of our Christmas festivities, I’m look forward to New Years. New Years Eve, to me, is more about relaxing and eating delicious things than it is getting all dolled up and going out. Sure, those days were fun, but I prefer a nice, quiet entrance into a the new year. With that in mind, I’m certainly not above getting a little decadent with my New Years Eve food. Why not send the old year out with a bang? And these Clams Casino that I’m going to tell you about today certainly fit the bill!

This Clams Casino is such a simple recipe to put together- it's actually best made in advance and frozen and it is SO delicious! A great appetizer for a crowd!

This is a recipe that my Uncle Richard would make each year around the holidays. Are they healthy? Not a chance. Are they delicious? Absolutely. And even better, they’re insanely easy to make and are even meant to be made ahead and frozen. Which makes these Clams Casino even more of a win. Because we all know about my penchant for simple, easy foods.

This Clams Casino is such a simple recipe to put together- it's actually best made in advance and frozen and it is SO delicious! A great appetizer for a crowd!

Now the original recipe had way more butter and less clams, but I’m not trying to give anyone a heart attack before we even start the new year! So I cut down the butter a bit and got a little excited when adding clams. What can I say. It’s a celebration! 

This Clams Casino is such a simple recipe to put together- it's actually best made in advance and frozen and it is SO delicious! A great appetizer for a crowd!

Now we typically serve these in the clam shells and then wash and save the clam shells for future batches of Clams Casino. Of course last year, my sister “accidentally” threw out the shells. So I picked up twenty five little neck clams and steamed them off with water and a bay leaf. Because come on guys, I don’t need the hassle of shucking clams and neither do you. Once they all opened up, it was super easy to remove the clams and separate the shell halves. And I had about a can’s worth of chopped clams to add to the mix.

This Clams Casino is such a simple recipe to put together- it's actually best made in advance and frozen and it is SO delicious! A great appetizer for a crowd!

I like to enjoy these little guys with a generous squeeze of lemon. This makes enough to fill around 50 clam halves and while it broils up just fine right after you mix it, this recipe is actually meant to be frozen and broiled directly from the freezer. Either way they taste good, but I like the texture a bit better when they’re been frozen (and the whole make-ahead aspect.

This Clams Casino is such a simple recipe to put together- it's actually best made in advance and frozen and it is SO delicious! A great appetizer for a crowd!

Uncle Richard’s Clams Casino

Source: Richard Scuteri

Ingredients:

  • 2 sticks of butter (the original recipe called for 4 but pump the breaks there, Paula Deen, 2 is plenty)
  • 1 jar of pimentos (the original recipe called for 2 but once again, 1 was plenty)
  • 2 onions, chopped
  • 4 stalks of celery, chopped
  • 1 1/2 cups of seasoned bread crumbs
  • 5 cans of clams, drained (the original recipe called for 4, but when it comes to clams, I say the more the merrier!)
  • 1/2 cup of Romano or Parmesan cheese

Melt your butter on the stove over medium heat.

While the butter melts, mix up your pimentos, onions and celery in a food processor until they are well combined (they should make a wet mixture).

Add you melted butter to the vegetable mixture and combine well with your clams and bread crumbs.

Spoon the mixture into your clam shells, and pat to smooth the tops.

If you’re broiling them right away: place them under the broiler for a good 10 minutes or until well browned on top and cooked through

If you’re freezing: Freeze them on a pan individually and once they’re frozen through transfer them to a ziplock back until you’re ready to broil. When you make them, Place them on a pan and broil for 10-15 minutes or until well browned on top.

Note: Keep an eye on them under the broiler, because every oven is different. You’ll want them to brown well but not burn. This recipe makes enough to fill 50 little neck clam shell halves.

Enjoy!

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12 Comments

  • Reply
    Alissia Haggard
    December 28, 2015 at 3:23 pm Your picture of the clams is gorgeous :) and makes me want to try this even though I don't like clams :) And I totally agree- might as well enjoy 2015 some more before all the "resolutions" kick in during 2016 :)
    • Reply
      Jessy
      December 29, 2015 at 2:15 pm Thank you- they are pretty tasty, although I'm one of those crazy people who lives for seafood, J won't touch them (more clams for me!!). Happy New Year!
  • Reply
    Shann Eva
    December 28, 2015 at 9:28 pm Wow. These sounds amazing! Perfect for NYE. We're not going out, but making a nice meal at home, so these would be the perfect addition. Thank you for the idea and recipe.
    • Reply
      Jessy
      December 31, 2015 at 10:44 am Thank you- we are also having a night in and I cannot wait to relax and eat good food!!
  • Reply
    Patty Haxton Anderson
    January 8, 2016 at 3:40 pm These look amazing. I love stuffed clams. Thank you for linking up at the LET'S GET REAL WEEKLY LINK PARTY #123. Pinning and tweeting.
    • Reply
      Jessy
      January 11, 2016 at 4:05 pm Thank you- me too!
  • Reply
    Betty
    January 9, 2016 at 11:55 pm Thank you for sharing at the Thursday Favorite Things blog hop Betty recently posted...A New Year's WreathMy Profile
    • Reply
      Jessy
      January 11, 2016 at 4:05 pm Thank you!
  • Reply
    Leona
    January 11, 2016 at 2:01 pm Where in the recipe do I add the clams?
    • Reply
      Jessy
      January 11, 2016 at 3:56 pm Hi Leona, it's when you add the vegetable mixture to the butter and breadcrumbs. I'm sorry for the confusion. Something happened to the post where the second half of the of the recipe disappeared one day and it looks like I had some typos when I reentered it- so than you for alerting me to that. It should be updated now. :)
  • Reply
    Debra @ Bowl Me Over
    January 14, 2016 at 6:59 pm Oh my these look delicious, I don't care if they are healthy or not - I just want one! What an amazing recipes to share, yum! Stopping by from Let's Get Real Link Party - congrats on your feature!
    • Reply
      Jessy
      January 15, 2016 at 10:46 am Thank you :)

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