Casino Clams

36 cherrystone clams in the shell
2 cups finely chopped green pepper
2 cups finely chopped sweet red pepper
1/2 lb. bacon strips, cut into 1″ pieces
2 cups finely chopped onion
3 cloves fresh, slivered, garlic
parmesan cheese (to taste)
coarse sea salt or rock salt


Line a shallow baking pan with heavy aluminum foil. Add enough rock or sea salt to cover the bottom of the pan. Scrub the clams. Carefully open the clams leaving them on half shells and place them in the baking pan. Sauté the peppers and onions in butter. Place a sliver of garlic under the meat of each clam. Spread a generous amount of peppers and onions on each clam. Top each clam with parmesan cheese. Top each cherrystone clam with a piece of raw bacon and bake for 12-15 minutes (or until bacon is crisp) at 400°.

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