Clams Casino
This recipe is for garlic lovers. Herbaceous and garlicky breadcrumb stuffing on top of freshly baked clams is always a yes please from me. There is enough bacon to amp up the savory factor, but not so much that it overwhelms the flavor of the clams themselves.
Ingredients
- 12 littleneck clams or a bakers dozen (13, just in case one or two are dead)
- 2 slices thick-cut bacon diced into bits
- ¼ green bell pepper diced small
- ½ medium shallot diced
- ¾ cup panko breadcrumbs
- ¼ cup unsalted butter melted
- 2 garlic cloves minced
- 2 tbsp fresh parsley chopped
- 2 tbsp grated parmesan cheese
- 1 tbsp Worcestershire sauce
- 2 tbsp dry white wine
- ½ lemon juiced
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp sliced fresh chives
Instructions
Prep the Clams (Important. Do not skip)
- Fill a large bowl with cold and heavily salted water. Scrub the clams to get rid of any residual sand. Let the clams sit in the salted water for about 30 minutes. This will make the clams spit out any sand they may have. If the bottom of the bowl is clear of sand after those 30 minutes, go ahead and continue with the recipe. If there's sand on the bottom, lift the clams out, drain, and rinse the bowl, then fill it up again with fresh salted water and drop the clams back in. Do this as many times as necessary until they stop spitting out sand.
- Set the oven to broil on high. Remove the clams, being careful not to get any of the sand they spit out. Dry the clams thoroughly and spread them out onto a baking sheet. Broil for 5 minutes, or until the shells pop open. Allow them to cool so you can handle them.
- Using a shucking knife or a paring knife, slide it into each clam to separate the flesh from the top shell. Twist the knife to pry open the shell, and twist off the top of the shell using your hands. Try to reserve as much of the juices in the shell as possible. Repeat with the remaining clams. Set aside.
Assemble and Bake
- In a skillet over medium heat, cook the bacon for 10 minutes, or until crispy. Add in the peppers and shallots and cook for 2 minutes more. Transfer the bacon mixture to a plate lined with paper towels and set aside.
- In a mixing bowl, combine the panko breadcrumbs, butter, garlic, parsley, parmesan cheese, Worcestershire, wine, lemon juice, salt, and pepper.
- On a baking sheet, spread some rock salt or kosher salt about 1/2 inch high. Set the clams onto the salt.
- Begin spooning some of the filling on top of each clam and gently pack it down. Add some of the bacon mixture on top.
- Broil on high for 5-7 minutes about 6 inches from the heating element, or until the breadcrumbs are browned.
- Serve with lemon wedges and garnish with chives.
Notes
Storage: Keep in an airtight container in the fridge for up to 2 days. They are best consumed fresh from the oven.
Variations:
- Slice some fennel and sauté it with the peppers and shallots if you enjoy the flavors of anise.
- Swap out the white wine for Pernod.