Grilled Clams Casino BBQ Bob Style |
Prep Time: 20 min | Ready In: 35 min |
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Perfect for those summer seafood cook outs, try BBQ Bob's Clams Casino on the Monolith Grill today! - 3 dozen Cherrystone clams (2-3” shells)
- 1½ C Panko breadcrumbs
- 1 stick of butter
- 1 large finely chopped shallot
- 1 finely chopped poblano pepper
- 1 finely chopped jalapeno pepper
- 1 tsp. red pepper flakes
- ½ C. chopped parsley
- 12-14 pcs. finely chopped prosciutto
- 1 C. white wine
- 2 lemons cut into wedges
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- Set charcoal grill to 300°F over direct heat
- In a skillet, melt ½ stick of butter over med-high heat
- Add panko breadcrumbs and sauté until browned. Transfer to a bowl to cool
- In a large pot, cover and steam clams for approximately 10-12 minutes or until shells have opened
- Using tongs, transfer each clam to a bowl. Pry off the top shell of each clam and remove the clam from the bottom shell (only discard the top shell)
- Finely chop each clam and set aside
- In a skillet, melt ½ stick of butter over med-high heat
- Add shallots, prosciutto, red pepper flakes, poblanos, and jalapenos. Sauté for 4-5 minutes
- Add white wine and reduce over medium heat for a few minutes
- Remove the skillet from the heat and stir in panko and parsley. Let cool for 10 minutes.
- Spoon and tightly pack the mixture onto each clam shell
- Place the clams on the grill for approx. 20 minutes or until golden brown and cooked through (140°F – 150°F)
- Squeeze fresh lemon over the clams and serve immediately with ice cold beers!
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| ALL RIGHTS RESERVED © 2015 bbqguru.com | Printed from BBQGuru.com 12/16/2020 |
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- Add tomato sauce and clam liquid. Spoon mixture over clams in half shells. Top with bacon and bread crumbs. Bake approximately 10 to 15 minutes.
- Preheat the oven to 350 degrees. In a bowl, stir together the clams, cream cheese, bacon and ranch seasoning. Place the phyllo cups on a baking sheet and fill with enough of the filling to come to the top. Bake for 15 minutes.
How Long Do I Cook Clams Casino Pizza
In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Warning: For proper food safety, the Food and Drug Administration recommends that clam and mussels be steamed in their shells for at least four to nine minutes after the water reaches a full boil. Be sure to discard any clams or mussels that do not open during cooking. If you're cooking the clams, place them in a shallow pan filled with 2 to 3 inches of boiling water and cook until they open, about 5 minutes. Discard any unopened clams. Good quality fresh clams can be refrigerated for up to two days, but be sure to let them breathe: Place them in a bowl, and do not seal them in an airtight container or bag.
