Clams Casino

Clams Casino
Clams Casino

No, Robert De Niro but still great. These little jewels of the Puget Sound are topped with a mix of spicy sausage, peppadew peppers and breadcrumbs. Then right out of the oven they are finished with a Tuscan kale crème sauce to give a nice heartiness to them.

Clams Casino

Serves 2


1 lb manila clams, large
1/4 cup Italian sausage
4 each peppadew peppers, chopped
1 large shallot, minced
1 garlic clove, sliced
1 egg yolk
2 cups rock salt
1/4 cup Italian breadcrumbs
1 cup kale cream (recipe follows)

  1. Steam clams for 1 minute and then remove and let cool.
  2. Split clams open and break one side of shell off.
  3. Shuck clam so I is not connected to shell anymore.
  4. Pour 1/2 rock salt on cookie sheet and preheat oven to 425 degrees.
  5. Place shucked clams on top of the rock salt.
  6. Mix the sausage with the peppers, shallot, garlic and egg yolk.
  7. Top each clam with the sausage mixture and then finish with the breadcrumbs.
  8. Roast in oven for 12 minutes or until the breadcrumbs are golden brown.
  9. Place the second half of the rock salt on a large serving tray and place the clams on the salt.
  10. Top the clams with the Tuscan kale and enjoy!

Tuscan Kale Cream

Tuscan Kale Cream Ingredients

1 cup white wine
1 teaspoon whole peppercorns
1 bay leaf
1 large shallot sliced
2 cups heavy whipping cream
4 cups Tuscan kale, cleaned and chopped fine
1 tablespoon parmesan cheese
1 tablespoon butter
salt to taste

Tuscan Kale Cream Directions
  1. Place the white wine, peppercorns, bay leaf and shallot in a small sauce-pan.
  2. Bring to a simmer and cook until almost all liquid is gone.
  3. Add cream and cook for 5 minutes or until mixture has thickened.
  4. Strain mixture out into a bowl and then pour back in pot and return to heat.
  5. Add kale and cook for 7 minutes or until kale has cooked through.
  6. Finish with cheese, butter and salt.
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