Slice the lemon in half, and squeeze a couple drops of fresh juice onto each half-shell, careful not to drop any seeds. Then preheat the oven to 400F (you don’t want to do this until you’re done shucking, because shucking is hard work!). Shuck the clams onto the half shell, and place them onto a rimmed baking sheet.

Turn off the heat and stir in the breadcrumbs to coat them all in the butter. I’ve made countless variations to his original recipe, but never strayed far from the basics.ġ teaspoon Tabasco or other preferred hot sauceĥ-6 pieces of bacon, chopped into enough pieces for the number of your clams In the kitchen, he showed me how to make clams casino with only a few ingredients. Being in the water and outdoors was part of the appeal, but I also found the instant gratification of scraping clams out of the seafloor to be impeccably satisfying in comparison to regular fishing, where you can sit there all day and not get a bite.Īfter our successful harvest, we rinsed off the clams, rakes, and waders with the garden hose. We went out in Pocasset and dug up a full peck (a wire basket with an inner-tube around it) of quahogs.

Clams casino and pasta recipe