Clams Casino

 

Clams casino are a great appetizer.  Growing up, we used to dig for the clams at beach.  They were abundant then and we all enjoyed them.

• 10 slices of bacon 
• 2 sticks butter 
• 1 red bell pepper, diced small 
• 1 onion, diced small 
• ½ c pecorino cheese 
• 1 t fresh oregano, finely chopped 
• salt and pepper to taste 
• 2 T fresh parsley, finely chopped 
• 1 lemon 
• 24 cherry stone clams

Line a plate with paper towel and set aside.

Partially cook bacon in a medium skillet and place on a prepared dish to drain.   It will cook completely in the oven later.

Place the butter, peppers, and onions into a medium sauce pan and cook on medium heat for about nine minutes.  Stir occasionally.

Remove the pan from the heat and add the cheese, salt and pepper, oregano and 1 T of the parsley.   Mix well and refrigerate for a couple of hours.

When ready, open the clams with a clam knife.  Place them on a rimmed baking sheet to collect juices.  Remove top shell, rinse the bottom and loosen the clam.

Preheat oven to 375 degrees.

Remove the casino mixture from the refrigerator and mound it on top of each clam.  Press firmly, top with a piece of bacon and place in a baking dish.  Bake for fifteen minutes or until the bacon and tops begin to brown.

Remove from the oven, place on a serving dish and sprinkle the remaining parsley .   Drizzle fresh lemon juice and serve.