Clams Casino Recipe - Cooking Index
Clams Casino Recipe - Cooking Index
| 2 | Littleneck clams (largest size available) | |
| 8 oz | 227g | Garlic compound butter |
| (formed into a log about 1" in diameter) | ||
| 1 cup | 237ml | Rendered andouille sausage |
| 1/2 cup | 73g / 2.6oz | Bread crumbs |
| Emeril's Essence - see * Note | ||
| 6 | Bacon - cut in 1 1/2" pieces |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 400 degrees.
Hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Slice the compound butter into 24 equal slices. Place a slice of the butter on each clam.
In a food processor, combine the rendered andouille and bread crumbs together. Combine until the ingredients are incorporated. Season with Emeril's Essence. Place a tablespoon of the andouille crust over the butter. Using your hands, pat the crust firmly into the clam shell. Top each shell with the bacon pieces. Place on a baking sheet and bake for 4 to 6 minutes. Remove from the oven. Place the clams on a platter and garnish with parsley and Essence.
This recipe yields 4 appetizer servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2334 broadcast 06-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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