Combine clams and 1 cup wine in a large pot. Heat over medium-high heat until starting to steam. Cover, reduce heat to medium and cook until the clams are open, 7 to 10 minutes. (Discard any unopened clams.) Use a slotted spoon to transfer the clams to a serving dish. Pour the cooking liquid through a fine-mesh strainer into a heatproof bowl. In a small bowl, combine clams and mushrooms, and pour evenly over bottom of a 9-inch pie plate. Process peppers, onions, bacon, and bread crumbs in a food processor until smooth. Spread evenly over clams and mushrooms. Bake 20 to 25 minutes, or until hot throughout and golden.
Flatbread with Seafood $11.00. Clams Casino $12.00 6 chopped clams, garlic, peppers, bacon Roasted Beets $10.00. Once all the clams have opened, collect any spilled clam juice from the first baking sheet in a measuring cup. When the clams are cool enough to handle, discard the top shells: Pick up a clam; holding the bottom shell and keeping the clam level, twist off the top shell. Arrange the opened clams on the baking sheet.
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