Saint Lucifer Clams Casino


  • 3 dozen middle neck clams

  • 1/2 pound of bacon, chopped into small pieces

  • 1/2 red pepper, chopped into 1/4" pieces

  • 1/2 green pepper, chopped into 1/4" pieces

  • 1/2 white onion, chopped into 1/4" pieces

  • 1 stalk of celery, chopped into 1/4" pieces

  • 1/2 cup of panko bread crumbs

  • 1 tsp. Saint Lucifer Habanero Table Spice #11

  • 1/2 teaspoon celery seeds

  • 1/4 cup chopped parsley

  • Black pepper

  • 1 lemon, wedged for garnish


  • Pre-heat oven to 425 degrees.

  • Bring a large pot filled with about 3'' of water to boil.

  • Add all the clams and steam until clams open, about 5-10 minutes.

  • Remove clams from water, let cool, then remove clam from shell and set aside and keep shells for later.

  • In a large sauce pan, cook the bacon on medium heat until brown and crisp.

  • Once bacon is cooked, remove and place on plate on top of paper towel.

  • Remove most of the bacon fat, leaving some to coat the veggies.

  • Add peppers, onions, celery, and cook on medium heat for about 5 minutes or until tender.

  • Chop the clams in a food processor, until roughly chopped, a couple of pulses should do it.

  • In a separate bowl, combine the clams, bacon, veggies, panko, Saint Lucifer Habanero Table Spice #11, celery seeds, parsley, some ground black pepper and mix until all the ingredients are combined.

  • Add a spoon full of the clam filling to each shell, then place on a baking sheet.

  • Bake for about 15 minutes or until the clam filling is golden brown.

  • Finish with fresh lemon squeezed over top all the clams.

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