Tag Archives: clams

Casino Clams | The Sportsman’s Table

Bob’s at Deck 383 on the Intra-coastal waterway down in beautiful Murrell’s Inlet, South Carolina with Chef Jermaine Alston. Jermaine has an easy appetizer with local clams.


Chef Jermaine Alston


  • 12 clams, medium size
  • ¼ cup minced onions
  • ¼ cup chopped green peppers
  • 4 slices cooked bacon, chopped
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon minced garlic
  • 1 tablespoon butter


  1. Wash clams.  Place in oven at 350 degrees until clams open.  Remove meat from shells and set aside. Keep clam shells and clam juice.
  2. Add butter to a skillet over medium heat.  Add onions, peppers and garlic.  Saute until tender.  Add clam juice and reduce half of the liquid. Set aside.
  3. Add calm meat back to shells.  Add vegetable mix with clam juice on top of met.  Top with bacon and parmesan cheese.  Place back in oven, at 400 degrees, for 10 minutes.  Serve with drawn butter or cocktail sauce.

South Carolina Clams Recipe

South Carolina Clams Recipe
Sambuca, Bacon, Tomato, Butter

15 clams (fresh with closed shell, if open knock on table to see if it will shut. If it doesn’t discard)
3oz unsalted butter (room temp)
2 oz of Sambuca (white)
2 oz white cooking wine
4 tbl of cooked bacon (don¡¯t skimp buy the good thick stuff if you can’t cure and smoke it in house)
1 cup peeled, cored, and sliced tomatoes
Pinch of fresh chopped parsley

Place clams in the pan with warm butter. Put on medium heat and cover until the clams start to open.

In a bowl place clams that are open and cooked and set aside to prevent them from over cooking.

Once they start opening add sambuca, bacon, and wine and re-cover until all are open.

When all are open add the other cooked clams, tomatoes, and parsley and bring up to simmer. (until all are hot enough to eat)

Taste liquor in pan and add water is it’s too salty.

Cover until ready to eat.

Lemon and bread are great additions.