From the cookbook "Smokin". A staple of Italian-American restaurants, Clams Casino combines the salty tang of hard shell clams with sweet butter, smoky bacon and roasted red peppers. This recipe makes twice as much butter as you'll need for two dozen clams. Freeze the other half for your next batch of Clams Casino, or put a dollop on smoked Cod or Halibut fillets. Use maple, alder or cherry wood chips.