Clams Casino
Difficulty Level: Advanced
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Prep Time:30 Minutes
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Cook Time:PT50M20 Minutes
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Yield:4-6 Servings
Ingredients
- 4 strips bacon, finely diced
- ¾ cup finely diced shallot or red onion
- 2 cloves garlic, finely minced
- 1 red, orange or yellow bell pepper, finely diced
- Salt and pepper to taste
- 1 ½ teaspoons finely minced fresh oregano or ½ teaspoon dried oregano
- ⅓ cup white wine
- 1 ½ pounds manilla or littleneck clams, purged and cleaned (about 32-36)
- ½ (1 stick) butter
- ⅓ cup finely minced parsley
- 1 ½ cups plain breadcrumbs
- 1 lemon, cut into wedges
- 4 strips bacon, finely diced
- 177.44ml finely diced shallot or red onion
- 2 cloves garlic, finely minced
- 1 red, orange or yellow bell pepper, finely diced
- Salt and pepper to taste
- 6.39g finely minced fresh oregano or ½ teaspoon dried oregano
- 78.86ml white wine
- 680.39g manilla or littleneck clams, purged and cleaned (about 32-36)
- 0.5 (1 stick) butter
- 78.86ml finely minced parsley
- 354.88ml plain breadcrumbs
- 1 lemon, cut into wedges
A showstopping, mouthwatering appetizer using our local bounty of fresh clams. While this dish takes some time to prepare it can be done ahead of time, chilled and baked when you are ready to eat.
Preparation
STEP 1
In a large pot over medium heat, cook the bacon until lightly browned and beginning to crisp. Remove bacon, leaving fat in pot.
STEP 2
Add the shallot (or onion), garlic and bell pepper to pot, season lightly with salt, pepper and oregano and cook until vegetables have softened slightly, about 3 minutes. Turn the heat up to medium-high and add wine and clams. Cover and allow clams to steam open, checking about every minute and removing opened clams with a slotted spoon to a separate bowl. When all clams have opened (discard any clams that did not open), allow juices in pot to reduce to about 1/2 cup. Turn off heat. Add butter, parsley and breadcrumbs, stir to mix and allow to cool.
STEP 3
Remove top shell of each clam and discard. Loosen clam in bottom shell and place on a foil lined baking sheet. Divide the vegetable breadcrumb mixture amongst the top of the clams, pressing so that it covers the clam. Clams can be refrigerated at this point until ready to cook for service or can be cooked right away.
STEP 4
When ready to cook, heat oven to 450°F. Place clams in oven and bake until topping begins to brown, checking often, about 4 minutes.
STEP 5
Serve immediately with lemon wedges.