Clams Casino
George Anderson, Swan’s Island
Recipe courtesy of the Swan’s Island Cooks
The most important part of this recipe is to buy your clams fresh. On most islands this shouldn’t be a problem. Here on Swan’s Island you can buy from George Anderson or Kevin Staples (Appy’s Place). How much you ask? Restaurants usually measure 1 lb of clams as an appetizer, 2 lbs is a meal.
Stuffing
In a frying pan of olive oil and bacon grease, saute:
1 onion
1 clove garlic
Mushrooms (if you are very confident at recognizing chanterelles go and pick your own here on the island in late summer and early fall)
Red bell pepper (chopped fine)
Kale (chopped fine)
Add five strips of bacon chopped fine, parmesan, bread crumbs and 1/2 cup of clam juice.
Place a clam on a clean half clam shell with the neck of the clam tucked under the stomach. Cover the clam with a spoonful of the stuffing and lay the shell on a cookie sheet. Stuff as many clams as you want for your appetizer. Then bake for about 17 minutes at 350 degrees. Serve warm and impress your guests.
For more recipes by the Swan’s Island Cooks visit their blog.
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