'Clams Casino' Stuffed Pasta Shells | Food Wishes

I’ve turned one of my favorite seafood appetizers into amazing stuffed pasta shells. If you’ve never had clams and bacon together, you need to make this recipe. Enjoy!

[karmacitadel]

So many of Chef John's videos over the years have made me hungry, but this one had me DROOLING. Two of my favorite things combined, and ohhh I could stuff that entire pan's worth in my mouth in one sitting quite gleefully.

[protopigeon]

"When the bacon looks foamy, you're almost done homie" 👌

[blingbling]

As a longstanding subscriber of Chef John's cooking, this made my mouth water at the thumbnail stage in my feed. Please pray for me as I watch the video and run the risk of dehydration.

[andrewenglert]

Just made this tonight, gathering the ingredients and making everything took about 3.5 hours. It was all time well spent. This dish came out amazingly at what my family described as better than restaurant quality. It was full of flavor, and my family said they could definitely taste all of the love cooked in. Thanks, Chef John. You have me and my familys' gratitude.

[Haroldm]

5:43 Chef John. You taught me, "Hot roux, cold milk, no lumps" I can't even remember how many years ago. As soon as you started to ask if there would be lumps, my brain immediately kicked in with the saying. Thank you for improving my cooking over at least the past 9 years!!!

[Florkl]

“Hot roux, cold milk, no lumps”

The phrase has returned! It feels like it’s been a while since I’ve heard that (and seen the freakishly small wooden spoon, but that’s a different thing). The technique has never let me down, though.

[Lavadx]

OH MY GOODNESS Chef John, you weren't kidding when you called these little balls of goodness "flavor bombs" my friend, they were OUTSTANDING!!! Deffinately one of the best food stuffs I have ever put in my mouth man, wow... I took a chance and added a teaspoon of Lobster flavored better than bullion to the sauce, and didn't regret it, but it wasn't needed. There was so many flavors, and textures involved my mouth was in heaven. THANK YOU, my family thanks you, just wow!!!

[andopynyn]

Oh boy, this one is going to the top of my 'try' list for sure. You knocked it out of the park with bases loaded yet again, Chef John. Thank you, from the bottom of my heart, for the invaluable education you've provided over the years, not to mention the countless amazing recipes. ❤

[chrisschmitt]

Made these today for Easter dinner for my guests who don’t care for lamb. I also had all of the ingredients in my pantry. Followed recipe to the tee, except I used peccorino Romano. My sauce was a bit thicker. Came out beautiful, just like in the video. Had to sample one, and they are delicious! And pretty easy. I think I have a hit for my guests. Thank you chef John!

[tonyklothos]

Every time I watch your recipes, it’s like listening to a friend! God bless you my friend!

[jimicapone]

I just made this Saturday night and my best friend gave this an 11 out of 10. Thank you, Chef John !

[ThatGuyFromEarlier]

"So be generous but thoughtful" - Chef John

Come for the recipes, stay for the wisdom.

[Mark]

Sourdough bread cubes...you are truly living the California Dream, Chef. Looks amazing and I will definitely give this a try soon, and remember to be both generous and thoughtful. Nonetheless, the white sauce looks like it was begging for a few grates of nutmeg, so I will go that route in my first attempt, with apologies to the inventor, because it's always easier to beg forgiveness than to ask permission...

[claudiaweise]

I made this and took my folks back in time, it was delicious. I made my salad heartier and added green beans, artichoke hearts, grated carrot, pretty much what ever made sense that I had in the fridge. Best thing, is that you can make the dressing in advance and his heat it up and toss when you are ready to serve. So good, thank you chef

[franciscavergaravial]

Chef John, just came here to say how thankful I am for this channel. My partner and I watch your cooking videos all the time, it's our down time kind of show, and we love your puns🫶🏽
Thank you so much for your wonderful videos and cooking tips, you are - in my opinion- the best cooking channel in Youtube. Take care Chef John!

[johncockerham]

I made this recipe for my wife but made homage pasta. She said it was one of the best dishes I have ever made. I may not be the best cook ever but I do take pride in cooking. This is fabulous.

[KagelCanyon]

Oh my. This was so, so amazing. This is a showstopper for your next dinner party. I didn’t have milk but I used 1/2 fat free and 1/2 cream. Unbelievable. I can only imagine this will taste even better tomorrow!

[CatsPajamas]

This looks truly delectable, ( and one of the few clam recipes that I might actually try.) Have a blessed Passover week and Easter-Resurrection Sunday Chef John!

[glossblack]

This initially didnt sound intriguing, which is exactly why i watched it. Chef johns recipes are always so good i write it down and make it again and again. So much respect over here.

[FourProngedFork]

I really like how Chef John recommends we tweak and change his recipes, as it makes me feel like I’m cheffing like he is