MERMAN'S REVENGE RECIPE
CLAMS CASINO
Tender steamed clams topped with a buttery bacon-and-vegetable filling and crispy bacon-panko breadcrumbs, seasoned with Merman's Revenge Blackened Seasoning. Baked until golden for a savory seafood appetizer.
LET'S COOK
DIRECTIONS
CLEAN & CHECK THE CLAMS
Rinse and scrub the live clams under cold running water to remove sand and grit. Discard any with broken shells, along with clams that remain open when gently tapped. Set the cleaned clams aside in the refrigerator while preparing the toppings.
COOK THE FIRST PORTION OF BACON
Add 1/4 cup chopped bacon to a skillet over medium heat. Cook until the bacon begins to crisp and releases its fat. Keep the rendered bacon fat in the skillet; it will flavor and toast the breadcrumbs.
TOAST THE BLACKENED PANKO
Add 1/2 cup panko breadcrumbs to the skillet with the bacon and its rendered fat. Stir frequently until the crumbs are lightly golden and coated with the bacon drippings. Sprinkle with Merman's Revenge Blackened Seasoning to taste, then transfer the bacon-panko mixture to a bowl. Reserve for topping the clams.
START THE BACON & VEGETABLE FILLING
In a skillet over medium heat, cook the remaining 1/4 cup chopped bacon until it begins to release its fat. Add 1/2 cup diced sweet onion and 1/4 cup diced bell pepper. Saute, stirring occasionally, until the vegetables soften and the onion becomes translucent.
ADD GARLIC & BLACKENED SEASONING
Stir 1 heaping tablespoon of diced garlic into the bacon and vegetables. Cook briefly, just until fragrant. Add Merman's Revenge Blackened Seasoning to taste and stir to distribute it evenly throughout the mixture.
ADD THE STOCK & STEAM THE CLAMS
Pour 1/4 cup vegetable stock into the skillet and stir to combine with the bacon and vegetables. Add the cleaned clams and cover with a lid. Steam over medium heat until the shells open. Transfer each clam to a tray as it opens and discard any that remain closed after cooking.
REDUCE & COOL THE VEGETABLE MIXTURE
With the clams removed, continue cooking the bacon, onion and pepper mixture until the remaining liquid has evaporated. Transfer the mixture to a bowl and allow it to cool completely. The filling should not be hot when the softened butter is added.
MAKE THE BUTTERY CLAM FILLING
Add 1 stick of softened unsalted butter and 1/4 cup finely chopped parsley to the cooled bacon-and-vegetable mixture. Stir until evenly combined and creamy. Place the filling in the refrigerator to firm up slightly while preparing the clam shells.
PREPARE THE CLAM SHELLS
Preheat the oven to 425°F. Carefully remove the empty upper shell from each cooked clam. Use a small spoon or knife to loosen the clam meat from the remaining half shell, then leave the meat resting inside that shell. Arrange the filled shell halves upright on a rimmed baking sheet.
TOP EACH CLAM WITH THE BUTTER MIXTURE
Spoon a small amount of the chilled bacon, vegetable and herb butter over the meat in each half shell. Spread gently so the filling covers the clam without spilling over the shell edges.
ADD THE CRISPY BACON-PANKO TOPPING
Sprinkle the reserved bacon-panko mixture over each stuffed clam, covering the buttery filling with an even layer of seasoned crumbs. Reserve any leftover crumbs for the final garnish.
BAKE FOR SIX MINUTES
Place the baking sheet in the preheated 425°F oven and bake for approximately 6 minutes, until the butter is melted, the clams are heated through and the panko topping is crisp and lightly golden. Watch closely to prevent the breadcrumbs from burning.
FINISH WITH PARSLEY & SERVE
Mix a little additional chopped parsley into any remaining bacon-panko crumbs. Sprinkle over the baked clams, arrange on a serving platter and serve immediately while warm and crisp.
MADE WITH
BLACKENED SEASONING
Merman's Revenge Blackened Seasoning adds bold, savory flavor to both the bacon-and-vegetable filling and the crispy panko topping. A little in each layer makes these Clams Casino rich and flavorful.
EXPLORE BLACKENED →
GOOD TO KNOW
TIPS FROM
THE MERMAN
USE FRESH, LIVE CLAMS
Discard broken clams or clams that stay open when tapped. After steaming, discard any clams that never opened. Scrub the shells well before cooking.
LET THE FILLING COOL
Cool the bacon-and-vegetable mixture before stirring in the softened butter. A short chill helps the filling stay in place on the clam shells.
DON'T OVERBAKE THE CLAMS
The clams are already steamed before going into the oven. Bake only long enough to melt the flavored butter and toast the breadcrumb topping.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
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