Preparation Info

Clams Casino

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Spicy Honey Mustard

Item: 120817

Roasted Garlic Mustard

Item: 120801


  •  2 ears fresh corn
  • 12 Cherrystone clams
  • 1/2 cup breadcrumbs
  • 1 shallot, minced
  • 2 Tablespoons fresh parsley
  • 1 garlic clove, minced
  • 1/2 cup good quality mayonnaise
  • 2 eggs
  • 2 Tablespoons Stonewall Kitchen Roasted Garlic Mustard
  • - salt and pepper
  • 2 strips bacon, cooked and crumbled




  1. Grill corn and cut kernels from the cob.
  2. Grill Cherrystone clams in aluminum foil pocket (or cook in the oven) until they pop open.
  3. Reserve all liquid. Remove clam "flesh" and mince. Remove all liquid from the shells for stuffing.
  4. Prepare the stuffi ng by combining the minced clams, clam liquid, breadcrumbs, shallot, parsley, garlic, grilled corn, mayonnaise, eggs and Roasted Garlic Mustard. Season with salt and pepper.
  5. Stuff the clamshells. Bake or broil until golden. Top with crumbled bacon and serve.


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