I don't use a recipe, but this one is very close to what I use and how I make them. I will indicate where I differ in parens..... Alexa Clams Casino 24 littleneck or cherrystone clams, cleaned and shucked, bottom shells reserved Rock salt 4-6 slices of bacon 2 tablespoons olive oil 1 tablespoon butter 1 shallot, minced 1 garlic clove, minced Kosher salt and freshly ground black pepper, to taste ý cup minced white onion þ cup minced green and red peppers ý teaspoon dried oregano (I dont care for oregano in this) ý cup dry white wine 1 tablespoon minced fresh herbs oregano and basil are nice (I use parsley) 1 cup panko (Japanese bread crumbs) ü cup grated Parmesan cheese (I dont use parm either) Procedure In a large sauté pan, cook bacon over medium heat until crisp. Remove from pan, drain on paper towels and crumble; set aside. Wipe out the sauté pan, but donâÂÂt wash it. Heat the pan over medium-high heat for a minute or two, then add the olive oil and butter. Sauté the shallot, garlic, onion and peppers with the oregano and a pinch of salt and pepper until softened. Turn the heat to medium high and add the wine. Reduce the pan liquid until only about ü cup remains. Cool the vegetables completely. Stir in the panko, reserved bacon, fresh herbs and half the Parmesan cheese. Taste and correct seasonings. Shuck the clams, reserving the bottom shells. Arrange them on a bed of rock salt on a rimmed baking sheet. Divide the stuffing equally among the clams, mounding it up slightly. Sprinkle the rest of the Parmesan evenly over the stuffing Bake at 500ðF until the clams are cooked and the topping is deep golden brown, about 7-10 minutes. Serve immediately.

Yep He was spamming another recipe board I go to not long ago too.

Below are my favorites in addition to the simple Peel & Eat Shrimp (boiled in Beer and Bay's) or the Frogmore Stew (same as above with the addition of corn on the cob, new potatoes and Kielbasa sausage. Many recipes out there for this fun and easy outdoor entertainment meal. No frogs in the stew. The recipe was named after a little community next to where we lived for a time in Beaufort, SC.) No Fry Bang, Bang Shrimp or Chicken Sauce – 1/2 cup mayo 1/4 cup Thai Sweet Chili sauce 4-5 drops of Sriracha Hot Chili sauce. Mix all together. Best if allowed to mellow together for a little while before using. Chicken tenderloins or peeled shrimp Dip it in melted butter. Mix up seasoned Panko bread crumbs and Parmesan cheese, 2 to 1 ratio. Dredge the meat in the bread crumb mixture until well coated. Cook the chicken for 15 to 22 minutes depending on the number of strips. Cook the shrimp for 8 minutes. All cook at 450 degrees. After removing from the oven, spoon the sauce over the meat. Put it back in the oven (oven turned off) to let the sauce melt and coat the meat. * * * Shrimp and Green Noodle Casserole (This is also a recipe that I adopted from living in Beaufort) •8 ounces hot cooked Spinach noodles •2 pounds shrimp, peeled, deveined •5 tablespoons butter • 1 can cream of mushroom soup – 10 ¾ ounce can •1 cup sour cream •1 cup mayonnaise • 2 large Eggs •2 tablespoons chopped green onions •1/2 teaspoon Dijon mustard •1/4 cup dry sherry •1 cup sharp cheddar cheese, grated Preparation: Line a 2-quart shallow casserole with the cooked noodles. In a large skillet, saute the shrimp in butter until pink and tender (about 5 minutes). Pour shrimp over noodles. Combine soup, sour cream, mayonnaise and chives. Add mustard and sherry. Pour sauce over shrimp and sprinkle cheese over all. Bake at 350 degrees for 30 minutes or until cheese has melted and is bubbly. Serves 6-8 Great for dinner parties or luncheons along with a salad and bread.

I make remoulade to go with boiled shrimp. As a matter of fact, that's probably on tap for later in the week. Remoulade 3/4 cup mayo 1/4 cup chopped celery 1/2 cup chopped onion 2 tablespoons chopped parsley 3 tablespoons ketchup 4 tablespoons Creole or coarse grained mustard 2 tablespoons horseradish 3 tablespoons peanut oil (or avocado oil) 2 teaspoons Worcestershire 3 tablespoons fresh squeezed lemon juice 1/4 teaspoon cayenne 1/4 teaspoon ground pepper 1 teaspoon coarse salt Combine all ingredients in food processor. Taste and adjust. Refrigerate for a few hours before serving.