Recipe of the Month
Standing Walrus

Conch Casino

Stuffed Clam shells are usually called, ??? Casino. it could be with shrimp or scallops, but is most commonly served as Clams Casino. Since I had some more fresh Conch, I thought that I'd do my own version of this neat little appetizer. The taste was super, and the conch was real tender.

To add a little color to this dish, you could saute 1/2 a minced sweet red pepper, or a minced carrot with the onions.

  • 3/4 Pound Fresh Conch, Pounded to tenderize
  • 1 Medium Onion, minced
  • 1 1/2 Cups Seasoned Bread Crumbs
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Dried Basil
  • 1 Tablespoon Butt Kickin' Blacken, Original Recipe
  • 2 Cloves Garlic, minced or grated
  • 1/4 Cup Romano Cheese
  • 2 Large Eggs
  • 1/2 Cup Chicken Broth
  • 1/2 Cup Pinot Grigio
  • 4 Large Quohog Shells, Large Clam Shells
  • Romano Cheese, for topping and garnish
  • Fresh Parsley, for Garnish
  • 1 Tablespoon Butt Kickin' Blacken, Original Recipe

1. Conch is real tough if you don't beat it real good with a meat mallet. I place the conch between 2 sheets of parchment paper, and pound it until it's REAL thin.

2. Saute the onions in a little oil, over medium heat until they're soft. Add the garlic, and cook for another minutes, or, until you start the smell of the garlic becomes stronger.

3. Cut the conch into 1/4" pieces. and add to the mixture.

4. Place the bread crumbs in a bowl with sauteed onions, and the dry ingredients. Mix it up well.

5. Add the wet ingredients, using enough of the wine to make a moist mixture.

Conch Casino Picture

Conch Casino

Use Butt Kickin' Blacken as your "go to" spice when your looking to "kick up" a recipe.

6. Spoon this mixture into the quohog shells, then loosen the top with a fork. Sprinkle a little romano cheese on top.

7. This mixture can be put together and stored in your refrigerator for up to 1 day.

8. When you're ready to cook:

Preheat the oven to 350 degrees, and bake, uncovered, for about 1/2 hour.

9. Serve immediately with a little fresh, chopped parsley, and another sprinkle of romano cheese.

If you like this recipe, you might also like these:

Conch Scampi

Conch Fritters

Conch Stuffed, Portobello Mushrooms