Fillo Clams Casino

Posted on November 25, 2006

My husband took this photo. There was no cropping necessay, 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 shells

Combine 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.