Sunday, June 16, 2013

Clams Casino

It's that time of year again -- clamming season. With just a clam rake, a floating basket, and access to prime spots in the shallow waters of Pamlico Sound an abundance of succulent hard clams or quahogs (Mercenaria mercenaria) can be harvested.

My favorite way to prepare these delicacies is as "clams casino." Simply open the clam with a sharp knife (be careful --this is probably best left to someone experienced), add a dollop of white wine, top with a small strip of bacon and sprinkle with Parmesan cheese...and broil for about 15 minutes, until bacon is crisp. Serve on the half shell with saltine crackers and beer.

(Don't even think about asking me for directions to rich clam beds! I might get run out of the village if I revealed this secret. You can always enjoy local seafood in village restaurants, or purchase clams from the Fish House or from James Barrie.)  

This month's Ocracoke Newsletter is a tribute to a wonderful man who did much for Ocracoke Island, Marvin Wyche Howard (1897-1969). You can read it here:


  1. Yum ... that makes my mouth water!

  2. Anonymous1:44 PM

    NC Mainlander does not blame you for keeping a few secrets from us!!! However, thanks for sharing your clams casino recipe. It looks delicious.

  3. Anonymous10:29 PM

    Clams - Minced, Steamed, Raw, Casino. Always beer & Texas Pete. Mmmmmm...

  4. Yeah! Yeah! I would add also something hot! like scotch chili or something mmmm yummyyyy :P