Fillo Clams Casino

| November 25, 2006 | 2 Comments


My husband took this photo. There was no cropping necessary, no repositioning. Doesn’t he take a great photo?

So this was my seafood appetizer for Thanksgiving. I played around with a variety of ideas that would have used lobster or smoked salmon or seared tuna, but ended up going with this. It turned out to be a wow from my family, so it will definitely be made again.

Fillo Clams Casino
yields 30 shells
2 tablespoons butter , softened
2 tablespoons finely chopped shallots
1 pinch ground black pepper
seasoning salt to taste
4 slices bacon, cooked crisp
1 can minced clams, drained.
1/2 cup dried bread crumbs
2 tablespoons grated Romano cheese
2 tbsp fresh parsley, chopped
2 packages Fillo shellsCombine butter, shallots, ground pepper, and salt in a small bowl. Form a ball shape and wrap securely with plastic wrap. Place in the freezer for about 30 minutes, until firm (but not frozen or solid).

Crumble bacon into a small bowl. Stir together with minced clams.

In another small bowl, combine bread crumbs, Romano, parsley and paprika.

Arrange Fillo shells on a parchment covered baking sheet. Spoon bacon/clam mixture into all the shells. Top with bread crumb mixture. Divide butter mixture evenly among the cups.

Place cups in the oven under a broiler on high and cook 4-5 minutes until butter is melted. Watch carefully to avoid burning. Serve hot or cold.

Category: Appetizers, New England Cuisine, Recipes, Seafood

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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