Pickled Sapelo Clams


  • One large 16 ounce Mason jar with lid
  • Medium sauce pot with a tight fitting lid
  • 20 Sapelo Sea Farms clams rinsed in cold water
  • 1 medium Vidalia onion. Peeled, cut in half and sliced very thin
  • 1 small red or yellow bell pepper, julienned very thin
  • 1 stalk celery, peeled and sliced very thin into 1/2 inch pieces
  • 1 cup of apple cider vinegar
  • 1/4 cup white sugar
  • 1 cup water
  • 1/2 cup white wine
  • Pickling spices (1 star anise, 2 cloves, sprig thyme, bay leaf, 1 teaspoon gold mustard seed, pinch chili flakes)


Add the wine, water, vinegar, sugar and pickling spices to a medium sauce pot. Bring to a simmer, then add the clams and cover. Simmer until the clams just open, then turn the heat off. Allow the liquid to cool slightly, about 10 minutes. Then remove the clams with a slotted spoon. Take the meats from the clams, reserve them and discard the shells. Next add the sliced vegetables to the warm poaching liquid and stir. The liquid should be just warm enough to lightly wilt the vegetables. Next add the clams to the Mason jar and cover with the liquid and vegetables. Refrigerate for at least 3 hours then enjoy with salty crackers.

Sapelo Clams "Casino"


Heat butter in a skillet over medium heat. Add the bacon and saute until cooked, but not quite crisp. Using a slotted spoon, transfer the bacon to a plate and reserve.

Add the red pepper to the bacon drippings in the skillet, and cook for 1 minute more. Turn off the heat and stir in the breadcrumbs, Parmesan, black pepper, and salt. Reserve the mixture until needed.

Add about 2 inches of water to a heavy pot with a tight fitting lid, and bring to a boil over high heat. Add clams, cover, and cook for about 5 minutes, or just until the shells open. Remove and drain the clams as soon as they open. Allow the clams to cool until they can be handled.

Twist and pull the clamshells apart, and remove the clam. Place the clam back into the deeper of the two shell halves. Spread the rock salt on a heatproof baking dish, and set the clams on top of the salt.

Divide the breadcrumb mixture evenly over the top of each clamshell, and top with one piece of bacon. Broil on high, about 8 inches from the heat, until the tops are browned and the edges of the bacon are crisp. Sprinkle on the fresh parsley, and serve hot with lemon wedges.


  • 18 middle neck Sapelo Sea Farms clams
  • 2 tablespoons unsalted butter
  • 3 strips center-cut bacon, each sliced into 6 equal pieces (18 total)
  • 3 tablespoons finely diced red bell pepper
  • 3 garlic cloves, finely minced
  • 1/3 cup plain breadcrumbs
  • 1 tablespoon finely grated Parmesan
  • 1/8 teaspoon freshly ground black pepper
  • pinch of salt
  • 2 tablespoons chopped flat leaf parsley
  • lemon wedges