These were sooooo delicious! One of my favorite parts about all of our seafood recipes is the adventure that goes along with it! You’ve got to catch it, clean it, cook it, and eat it! It’s always an adventure and most of the time….right here in our backyard! That’s why I always used to say, “backyard vacations” 🙂 You just can’t beat it! We love all of the fresh seafood at our fingertips. Restaurant & Raw Bar, Bridgeport Picture: Clams Casino - Check out Tripadvisor members 9 candid photos and videos of B.R.Y.A.C.

So easy! And then you just put the whole tray right on your grill and cook until you see that the bacon is done and waaahlaahhh! Grilled clam casinoooo bay-beee! Then you just add your thick chunks of bacon and it’s ready for the grill! Oh yea, and we also sprinkled just a touch of extra parmesan on top of the bacon too. Transfer the clams to the oven and broil them for 2 to 3 minutes, or until the crumbs are golden brown.Y’all, this is super easy! You just need to cut up your onion, red pepper, and your bacon into thick chunks and then its assembly time 🙂 haha! We laid all our clams on a tray on tin foil and then we sprinkled salt, pepper, garlic and dried parsley on top and then added on red pepper pieces along with some onion and then sprinkled bread crumbs and some parmesan cheese in each clam. If you have any breadcrumbs left they can be frozen for up to 6 months. Then sprinkle each clam with 1 to 2 teaspoons of the bread crumbs - enough to cover. Using a small spoon, top each clam with about 1/2 teaspoon of the bacon mixture. Transfer the the clams (in their bottom shells) to a baking sheet. Remove the top shell of each clam and discard. Add the clam juice and continue to cook until thick, about 2 to 3 minutes. Remove from the heat and swirl in 1 tablespoon of cold butter. Add the shallots, red bell pepper, remaining garlic, and crushed red pepper, and cook for 2 minutes longer. In a medium sauté pan over medium heat, cook the bacon and proscuitto for 2 minutes. Strain the broth through a fine mesh sieve and set aside. Using tongs or a slotted spoon, transfer the clams to a bowl to cool. Place the lid on the pan, increase the heat to medium-high and cook the clams until they all open, 3 to 4 minutes. When hot, add 2 teaspoons the garlic, white wine, thyme sprigs and the clams. In a large, high sided sauté pan with a lid over medium heat add the remaining 1 tablespoon of the melted butter and olive oil. In a small bowl, combine the bread crumbs with 1 tablespoon olive oil, 1 tablespoon of the melted butter, Parmesan, 1 tablespoon chopped parsley and the pepper and set aside.

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