Clams are ready once the bacon starts to curl. Spoon mixture on top of halved clams and top with a piece of bacon (about the size of a quarter, just big enough to cover the top of the mixture).

(If more liquid is needed, add more melted butter and wine if too wet, add more Ritz cracker crumbs it’s not an exact science.) The mixture should be moist enough to bind together, but not too wet. Pour garlic butter and reserved clam liquor into mixing bowl with above ingredients. Prepare the cracker crumbs, bell peppers, red onion, parsley, black pepper, red pepper flakes, and combine in a bowl. Add wine and clams, cover, and cook until clams begin to open. Stir in shallots, garlic, and red pepper flakes. For the clams: In a large sauté pan, cook 3 strips of diced bacon over medium heat until slighly browned and crisp. Let it sit about 10-15 minutes to cool and to let the flavors combine. Season with salt and pepper transfer to a bowl to cool. Once butter is melted, add a dash of Worcestershire sauce, a splash of white wine, brown mustard, and lemon juice. Make garlic butter by melting the stick of butter in a small sauce pan and add the finely minced garlic. (Be sure to separate abductor mussels from shell for easy eating later.) Lay them out in a casserole dish or baking sheet.

Split clams in half, leaving ½ a clam inside each shell. 18 littleneck clams (will make 36 clams casino)ġ-sleeve Ritz Crackers (crushed into crumbs of various sizes)īell peppers: ½ each of a yellow bell, an orange bell and a red bell diced (nearly minced)ġ small bunch of chopped, fresh parsley (about 3 tablespoons when cut)īacon (the better the quality of the bacon, the better the clams casino)

Old ebbits clams casino recipe