| Level: | Easy |
| Total: | 19 min |
| Prep: | 12 min |
| Cook: | 7 min |
| Yield: | 4 to 6 servings |
Ingredients
- Rock salt or pickling salt
- 24 cherry stone clams (buy them scrubbed, split them and loosen clam)
- 1 stick butter, softened
- 1 shallot, finely chopped
- 1 tablespoon crab boil (recommended: Old Bay seasoning)
- 1 teaspoon black pepper
- A few drops hot sauce
- 4 slices bacon, look for package marked “Center Cut” its lean and thin, cut slices into 1-inch pieces
Instructions
- Pour rock salt into a shallow baking pan or dish. Preheat oven to 500 degrees F.
- Set clams upright into salt. The salt will steady them. Mix butter with shallot, spices and hot sauce. Dab each clam with 1 teaspoon of the mixture and top with a piece of bacon. Bake 5 to 7 minutes, until bacon is crisp and butter is brown and bubbling. YUMMO!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 276 |
| Total Fat | 24 g |
| Saturated Fat | 12 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 71 mg |
| Sodium | 480 mg |
Reviews
living on cape cod I go shell fishing year round. to open the fish a few mins in the freezer works the best another good way is to place them on a cookie sheet and place them in a gas grill or in the oven but never boil them
Pretty good. Got a great trick to keep clams upright instead of all the rock salt: I use mini muffin pans. Each pan holds 12. These were missing the green pepper I love in a casino so I added them.
I just use a drop of hot sause on each clam plus bread crumbs and a small piece of bacon on each clam. Broil them until the bacon is crisp. When they are done I squirt a little lemon on each one. Its fast and taste good.
Adding another favorite to my list.. Friends and family just completly love them. However, I do add just a little panko bread crumbs on top to give it a little crunch. As for opening the clams, well the freezer trip does work, but try putting a few at a time in a ice bath while you are opening them, it works pretty well too!
I got this recipe 5 years ago while I was givein birth to my son
Simple and easy – and my Husband who does NOT eat shell fish…loves them!! Excellent and very tasty
The cherrystone clams were hard to open. I found if you boil them for a few seconds they open easier. I didn’t change anything. The thing was that they took longer than 5to7 min to bake. Otherwise they turned out great! Thanks Rachael
foul tasting recipe
This was a great basic recipe and works very well. With seafood deleicate flavors, simple is always best. 1) As far as opening cherrystone clams, the short visit in the freezer absolutely DOES work. Cherrystones are still a little tough to open, so you need all the help you can get. Work from the back hinge with a sharp clam knife and hand protection for the hand holding the clam. A thick towel also helps hold the clam on the tabletop. 2) Cherrystones are small quahog clams and can be large. After opening the clam and cutting it free from the shell all the way around with a sharp knife, I cut each clam into two or three bite-size pieces – scissors also work well. Otherwise you are going to have a large hunk of clam meat to eat 3) I skipped the shallots, but did add a dash of Italian breadcrumbs and a tiny pinch of “fine herbs” to each clam – it helped hold the juices and expanded the traditional casino flavor. I also used slightly cooked standard bacon and trimmed the fat – smoked ham works well too. 4) And finally, when ready to eat, garnish or a drop or two of squeezed lemon and a few flakes of parsley makes for a nice finish. This was delicious!!!
This recipe was easy and fast to make! I used the large clams instead of the small ones because that’s what my husband prefers! He and our neighbor definitely said they were “yummo”!