In the Kitchen: Steamed Clams Casino

The Rhode Show
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Chef/Owner Christopher Champagne of 84 Aleworks Brewing & Tavern joined us in The Rhode Show kitchen to show us how to make their Steamed Clams Casino.


  • 12 Littleneck Clams (Scrubbed whole)
  • 4 Cloves Garlic Minced
  • 2 Strips Bacon Cooked Crispy (Diced)
  • 3 oz Dry White Wine
  • 1 T Olive Oil
  • 2 oz Roasted Red Peppers
  • 1 oz Butter
  • 1 T Parsley Fresh Chopped
  • 1 T Basil Fresh Chopped
  • 1 T Scallions Fresh Sliced
  • Toasted Bread


  1. Heat a sauté pan to medium, add oil and bacon and cook until crispy, 5 mins.
  2. Turn up heat to high, add garlic and sauté for a minute to get fragrant and slightly brown.
  3. Add clans to the pan and deglaze with the white wine.
  4. Cover and steam the clams until they open 4-6 minutes.
  5. When the clams are open, add the peppers and butter to melt.
  6. Add the parsley, basil, scallions right before serving.
  7. Serve in a shallow bowl with your favorite crusty bread on the side.

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