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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Florida Clams Casino

    (Photo below)
Amount Ingredient
4 slices lean bacon, chopped fine
1/2 cup onion, chopped
1 large clove garlic, minced
1/2 cup red bell pepper, finely diced
1/2 cup green bell pepper, finely diced
1/4 teaspoon dried oregano, crumbled
1 tablespoon olive oil
1 teaspoon wine vinegar
1 tablespoon Parmesan cheese, freshly grated
12 middleneck clams, shucked (reserve bottom shells)
  rock salt for lining the pan and platter
  salt and pepper to taste

In a heavy skillet, cook chopped bacon over medium heat until browned. Remove to absorbent paper to drain. Wipe skillet clean. Over low heat, cook onion, garlic, bell peppers and oregano in olive oil until peppers are crisp-tender. Transfer the mixture to a small bowl. Stir in chopped bacon, vinegar, Parmesan cheese, salt and black pepper to taste. In a jellyroll pan filled with a layer of rock salt to balance the shells, arrange clam meat on the reserved shells. Top each clam with the bell pepper mixture. Bake in a preheated 400-degree F oven for 12 to 15 minutes until cooked through. Serve clams on a platter lined with a layer of rock salt. Note: Bell pepper mixture may be made 1 day in advance and kept covered and chilled.

2 servings as an appetizer

Nutritional Value Per Serving
Calories 528, Calories From Fat 390, Total Fat 42g, Saturated Fat 12g, Trans Fatty Acid 0, Cholesterol 84mg, Total Carbohydrates 12g, Protein 24g, Omega 3 Fatty Acid 0.36g

Look for "Fresh from Florida" ingredients at your grocery store.

Florida Clams Casino

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