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Clams Casino

Clams Casino

WebMD Recipe from

Prep: 40 minutes | Total Time: 60 minutes
  • 18 
    littleneck clams, scrubbed
  • bay leaves
  • 1/2 cup
  • 1 tablespoon
    extra-virgin olive oil
  • 2 medium
    shallots, minced
  • 1 small
    green bell pepper, minced
  • 2 ounces
    Canadian bacon, finely chopped, about 1/2 cup
  • 2 teaspoons
    white-wine vinegar
  • 3/4 cup
    fresh breadcrumbs, preferably whole-wheat
  • 1/2 cup
    grated Parmesan cheese
  • 2 tablespoons
    chopped fresh chives
  • 2 teaspoons
    minced fresh oregano, or 1 teaspoon dried
  • 1/2 teaspoon
    smoked or regular paprika
  • 1/2 teaspoon
    freshly ground pepper
  1. Preheat oven to 450°F.
  2. Place clams, bay leaves and water in a large pot; cover and bring to a boil. Reduce heat to medium and cook the clams until they open, 6 to 8 minutes. Drain in a colander. (Discard any clams that do not open.) Discard the bay leaves.
  3. Meanwhile, heat oil in a large skillet over medium heat. Add shallots and bell pepper; cook, stirring often, until soft, 2 to 3 minutes. Add Canadian bacon; cook, stirring frequently, until heated and fragrant, about 1 minute. Stir in vinegar; transfer the mixture to a large bowl. Stir in breadcrumbs, Parmesan, chives, oregano, paprika and pepper.
  4. Remove clam meat from shells (reserving the shells), chop and stir into the breadcrumb mixture. Pull clamshells apart and spoon the breadcrumb mixture into the half shells, packing lightly and mounding slightly (you may have a few shells left over).
  5. Place the stuffed clamshells on a large baking sheet. Bake until well browned, about 20 minutes.
Nutritional Information
Serving Size: 8 half shells each

Makes: 4 servings
  • Calories176
  • Fat8 g
    • Saturated fat3 g
  • Cholesterol36 mg
  • Carbohydrates9 g
    • Dietary fiber1 g
  • Protein16 g
  • Sodium370 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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