- 1 dozen clams – med or large (not little necks)
- 6 slices of thick bacon, chopped
- 1 large onion, chopped
- 1 large bell pepper, chopped
- fresh thyme (optional)
Rince, brush, and steam the clams in water as you usually would. While they are steaming, in a caste iron skillet, saute all the other ingredients until the bacon is cooked through and the onions have browned.
When the clams are finished (you’ll know because the shells will have opened). Take them out of the pot to cool. Once cooled, take the clams out of the shells and place on a cutting board. Break the shells apart, setting one half aside for later and throwing the other away. Chop up the clams and mix in with the bacon mixture. Cook for a couple minutes. When the mixture looks good and ready, start filling the halved shells with it and space evenly on a cookie sheet. Place the sheet under the broiler for about 5-10 minutes or until the tops are thoroughly browned.
Serve as appetizers… or scarf them down alone in your kitchen and never tell anyone about it.
**If you are lazy (like me) you can skip the whole “Chopping the clams” part of this — Just scoop the bacon mixture on top of the halved clam, and broil. This method is still yummy, but it has it’s draw backs.
- The clams casinos end up a bit more “clamy”, since the clams keep their juices in them more).
- They also end up much more messy when you try to eat them. Everything falls off when you take the clam out of the shell.
- They are hard to handle in your mouth if the clams are big…CHEWY.
I would really only recommend this option if you are REALLY lazy — It is too messy for appetizers and you might choke if you’re scarfing them down alone in your kitchen never telling anyone about it.