Florida Clams Casino

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

12 middleneck Florida clams, shucked (reserve bottom shells)
4 slices lean bacon, chopped fine
1 tablespoon olive oil
1 teaspoon wine vinegar
1/4 teaspoon dried oregano, crumbled
1/2 cup Florida onion, chopped
1 Florida garlic clove, minced
1/2 cup Florida red bell pepper, finely diced
1/2 cup Florida green bell pepper, finely diced
1 tablespoon Parmesan cheese, freshly grated
Salt and ground black pepper to taste
Rock salt for lining the pan and platter

Cooking Directions:

1. In a heavy skillet, cook chopped bacon over med. heat until browned. Remove to absorbent paper to drain. Wipe skillet clean.
2. Over low heat, cook onion, garlic, bell peppers and oregano in olive oil until peppers are crisp-tender.
3. Transfer the mixture to a small bowl. Stir in chopped bacon, vinegar, Parmesan cheese, salt and black pepper to taste.
4. In a 15x10x1-inch jellyroll pan filled with a layer of rock salt to balance the shells, arrange clam meat on the reserved shells.
5. Top each clam with the bell pepper mixture.
6. Bake in a preheated 400°F (205°C) oven for 12 to 15 minutes until cooked through.
7. Serve clams on a platter lined with a layer of rock salt.

Makes 12 appetizer servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 528; Calories From Fat: 390; Total Fat: 42g; Saturated Fat: 12g; Cholesterol: 84mg; Total Carbs: 12g; Protein: 24g.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.