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    You are in: Home / Recipes / Lynn's Killer Clams Casino Recipe
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    Lynn's Killer Clams Casino

    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    30 mins

    1 mins

    Lynn Joanne's Note:

    Ok, I swore I would never give this recipe to ANYONE, but everyone who tastes this can die, because there is nothing else left. So here it is.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 18 top neck clams (a little larger than little necks, but still very tasty)
    • 1 red pepper
    • 1 large onion
    • 4 slices bacon
    • 1 tablespoon Worcestershire sauce, more if needed, must taste to see how spicy you want it (must use Lea & Perrins, nothing else tastes good)
    • olive oil, for sauting

    Directions:

    1. 1
      Have vendor that sells clams open them for you.
    2. 2
      Cook bacon until almost crisp (can sauté or bake). Set aside when done.
    3. 3
      Pour enough olive oil in bottom of pan to sauté (I'm somewhat generous with the olive oil). Be sure not to overwhelm the onion and pepper mixture. You don't want it to oily.
    4. 4
      1 onion chopped pretty well.
    5. 5
      Sauté onion and chopped red pepper. (I use red pepper because it is sweeter taste than green).
    6. 6
      Sauté till onions are almost caramelized.
    7. 7
      Pour Worcestershire sauce on mixture.
    8. 8
      Taste mixture to see if it needs more Worcestershire sauce (we like it tangy).
    9. 9
      Spoon mixture over each clam.
    10. 10
      Crumble almost done bacon.
    11. 11
      Put under broiler for a minute.
    12. 12
      Don't burn bacon.
    13. 13
      Walla this is just the best thing EVER!

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    Ratings & Reviews:

    • on June 25, 2006

      55

      I steamed the clams open, and then broke off the shell without the meat. I used an orange pepper because that is all they had at the store. Well, this was fantastic! Clams are my favorite food and I wished I did not have to share! I will make this many times this summer!! The Worcestershire sause really makes the difference! Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2007

      55

      Thank you so much for this delicious recipe. Being from Long Island and a family of clammers, clams were pretty much an everyday things. we had them every which way, but Clams Casino was always my favorite! Your recipe is quick easy and by far the tastiest. I was confused regarding a poster stating that someone could get food poisoning. when a clam "dies" it opens, and stays open. sometimes a clam will open and if you push it closed and it stays closed, it's still alive, but if it springs back open, then it's dead. never had a clam that stayed closed after cooking...ever...thought that wierd..anyhow...delicious! Well done and thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2005

      Well, you gave the recipe to everyone, so you are not violating your promise exactly. Where I come from, you cook the clams and discard any that don't open completely because they are dead and no one knows when the they met their demise. Anyone eatiing clams prepared from this recipe might not die, but they could get food poisoning. This recipe is probably delicious, given the ingredients, but I won't use it as published. Do not eat clams that did not open on their own while cooking.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lynn's Killer Clams Casino

    Serving Size: 1 (144 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 356.8
     
    Calories from Fat 197
    55%
    Total Fat 21.9 g
    33%
    Saturated Fat 6.9 g
    34%
    Cholesterol 75.2 mg
    25%
    Sodium 537.4 mg
    22%
    Total Carbohydrate 16.4 g
    5%
    Dietary Fiber 2.2 g
    8%
    Sugars 6.5 g
    26%
    Protein 23.2 g
    46%

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