Clams Casino is a classic appetizer for those special holiday parties, or any other time you want to impress your guests. Visit http://foodwishes.com to get the ingredients and more info, and watch over 300 free video recipes. Thanks and enjoy!
when I used to be a buffet runner at a seafood restaurant ran by a Greek family…the clams casino looked just like this and it was delish thanks for the recipe because I never knew their secret recipes and they were excellent cooks!!!
for a better clams casino, or at least i think, just take the clams, cut in half and split between both sides of shell if big enough, and put bacon, cheese, and parsley on top. thats it. broil it until cheese browns and melts and its done. clams cook and bacon cooks there. its great. so simple and easy too.
This narration is so much better! Please go back to this style!! I can’t listen to your new videos. So. Many. Pauses. Mid sentence going up in pitch and then down again, all throughout the video, makes it so unlistenable. Which is a shame because the recipes and foods look terrific!
CHEF JOHN! I love you like a way older brother but I am sorry this is just wrong!!! You are making a stuffie/steamer hybrid there. Trust me, I have been quahogging since I was probably 4 years old and was a commercial bullraker before going in the military. Please redo this video! Take a raw quahog, open her up and scoop all the insides to one half of the shell, keep as much liquid as possible, run your clam knife under the muscles to separate. Top with mozzeralla, then bacon and put in a 350 oven and then broil till the bacon is done. I wouldn't hate on adding some garlic or parsley or even the ol shaka shaka but thats it! 🙂
Chef John , I love your shows but I must take exception to your clams casino. You should not steam the clams open but rather open them raw and bake them to cook and then broil if necessary.
27 Comments
I don't eat clams, but this gets even my mouth watering.
jackpot !
An awesome producer AND a nice meal
Where did you get your heatproof spoon like plate?
Do you really need butter to cook your bacon? Seriously?
New Years Eve is soon to follow! Thanks
Where do you buy Rock Salt.? Is it the same stuff that you throw on your Drive way to melt Ice & Snow with.? Toxic No.?
Thanks for the recipe
Thanks for the recipe, it helps allot to see the videos that way i know how to make it at school (^w^)
Not sure if you get a chance to respond but why steam them open instead of shucking them raw?
when I used to be a buffet runner at a seafood restaurant ran by a Greek family…the clams casino looked just like this and it was delish thanks for the recipe because I never knew their secret recipes and they were excellent cooks!!!
for a better clams casino, or at least i think, just take the clams, cut in half and split between both sides of shell if big enough, and put bacon, cheese, and parsley on top. thats it. broil it until cheese browns and melts and its done. clams cook and bacon cooks there. its great. so simple and easy too.
Anyone here from Cutthroat Kitchen?
fantastic!
No Cayenne?
LEMON !
I can't believe you left a pan with the fond still in it! I'm shocked.
This narration is so much better! Please go back to this style!! I can’t listen to your new videos. So. Many. Pauses. Mid sentence going up in pitch and then down again, all throughout the video, makes it so unlistenable. Which is a shame because the recipes and foods look terrific!
I don’t even like clams – but this looks kind of yummy!
I am an oysters wholesaler +91 8240812167
And saved
Does anyone know, was the bacon grease drained off prior to putting it the veggies in the bowl? I don't think he did but I can't tell.
it comes out way overcooked this way. dont do this
Replace breadcrumbs with Ritz Crackers more flavor. Yes, cheese is a no no. Think I'll make some tonight….
CHEF JOHN! I love you like a way older brother but I am sorry this is just wrong!!! You are making a stuffie/steamer hybrid there. Trust me, I have been quahogging since I was probably 4 years old and was a commercial bullraker before going in the military. Please redo this video! Take a raw quahog, open her up and scoop all the insides to one half of the shell, keep as much liquid as possible, run your clam knife under the muscles to separate. Top with mozzeralla, then bacon and put in a 350 oven and then broil till the bacon is done. I wouldn't hate on adding some garlic or parsley or even the ol shaka shaka but thats it! 🙂
That’s not how ya do it ! The clams with toppings go in Rae and you need lemon and wine
Chef John , I love your shows but I must take exception to your clams casino. You should not steam the clams open but rather open them raw and bake them to cook and then broil if necessary.