Clams C a s i n o

24 Littleneck Clams
8 oz. Butter
1 Cup of finely chopped or ground Linguisa
1 Cup of Seasoned Bread Crumbs
1 red or green pepper, 1 small onion
6 Slices of Bacon
Louisiana or Southwest spice mixture
Chopped fresh parsley or parsley flakes
Grated parmesan cheese


Pre-heat oven to 400 degrees. Hold the clams in a towel and insert a knife between the shells. Pry the shells apart and discard the top shell. Loosen the meat in the lower shell. Sauté the garlic, pepper, onion and Linguisa together. Mix with the bread crumbs. (you can use a blender or food processor) combine the mixture until both are well incorporated. Season with a Louisiana or Southwest type of seasoning mix. Pre-cook the bacon (about half cooked) and place a dab of butter on each meat and place a tablespoon of the stuffing in each shell. Pat the mixture firmly into the shell. Top each shell with the grated parmesan cheese and a piece of bacon (about 1 1/2"). Place shells on a baking sheet for 4 to 6 minutes. Remove from the oven and garnish with parmesan cheese and parsley. Stuffing mixture should be slightly crispy in texture when done.

Yield - 4 Servings