Clams Casino

Amount Measure Ingredient -- Preparation Method
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2 pounds bacon -- chopped fine in a food processor
1 large onion -- chopped fine in a food processor
1 green pepper -- processed (chopped) fine
1 red pepper -- processed fine
1 small pimiento -- sliced, from a jar; chopped fine
1 large clam, canned ( #10 size) -- chopped fine
1 1/2 cups bread crumbs -- freshly ground**
lemon wedges
clam shells
**you may not need to use all of the bread crumbs.

Sauté bacon until cooked but not crisp. Drain about 2/3 of the fat, but save in case you need to add more.
Add onions & peppers to fat remaining in pan and sauté until limp.
Add clams ∓ pimento.
Work in bread crumbs till mixture resembles meatloaf.
Place a generous portion into a clam-shell-half.
Clam shells may now be frozen on a cookie sheet till ready to heat. Once frozen solid, wrap appropriately and store in freezer. Will keep for several months.
Client Instructions:
No need to defrost. Place shells on a baking sheet under a preheated broiler and broil until heated thru and slightly brown on top. Serve with lemon wedges.

Description: "My Signature Appetizer."
Yield: "80 "

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Per Serving (excluding unknown items): 5979 Calories; 456g Fat (69.7% calories from fat); 299g Protein; 147g Carbohydrate; 10g Dietary Fiber; 772mg Cholesterol; 15897mg Sodium. Exchanges: 8 Grain(Starch); 37 1/2 Lean Meat; 4 Vegetable; 66 Fat.

Grilled Steamed Littlenecks Johnson

Recipe By :Chris Schlesinger
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1/2 pound butter
1/2 cup white wine
36 clams -- littleneck
2 lemon -- cut in half
2 tablespoons parsley -- chopped
salt and pepper -- freshly cracked pepper

Combine butter and wine in a shallow baking pan that can hold all of the clams and withstand low heat on your grill.
Wash clams well to remove sand and excess dirt.
Approach grill: You should have tongs, pan containing the butter and wine, a serving platter, and another large platter containing the clams, lemons, parsley, s & p. Some particular attention should be paid to the fire for this preparation. You want to have half the fire med-high, and the other half med-low.
Place the pan with the butter and wine on the low-heat side of the grill and place the clams on the rack on the high-heat side.
The clams will open when cooked. This should take about 8 - 11 min, depending on your grill.
Place the clams in the pan with the butter as they open up. When all the clams have opened, place them on a serving platter, squeeze the lemon halves over them, and sprinkle them with parsley, S & P. Eat some yourself while you cook, and when folks wander over to admire your incredible creativity at the grill...offer 'em a clam.

Description: "A delicious first course or appetizer to serve while grilling."
Source: ""The Thrill of the Grill""
Per Serving (excluding unknown items): 530 Calories; 47g Fat (81.4% calories from fat); 18g Protein; 7g Carbohydrate; trace Dietary Fiber; 169mg Cholesterol; 545mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat.
NOTES : This is a fresh-serve item to be served while entertaining or catering.