Classic Clams Casino
Classic Clams Casino
Ingredients
- 24 clams, littleneck or cherrystone, scrubbed clean
- 6 slices bacon, finely diced
- 2 tablespoons unsalted butter, melted
- 1/4 cup red bell pepper, finely diced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1/2 cup bread crumbs, panko or plain
- 1/4 cup Parmesan cheese, grated
- 1/2 lemon, for wedges, as needed
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon hot sauce, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with foil or rock salt to stabilize the clams.
⏱️ 5 min•🌡️ 400
- 2
In a large pot with a tight-fitting lid, add the scrubbed clams and dry white wine. Cover and cook over high heat for 5-7 minutes, or until the clams open. Discard any clams that do not open.
⏱️ 7 min
- 3
Carefully remove the clams from their shells. Reserve the clam liquor (juice) and set aside. Remove the top shell from each clam and arrange the clams in their bottom shells on the prepared baking sheet.
⏱️ 8 min
- 4
In a medium skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Drain all but 1 tablespoon of bacon fat from the skillet.
⏱️ 5 min
- 5
Add the red bell pepper, shallot, and garlic to the skillet with the remaining bacon fat. Sauté over medium heat for 3-4 minutes, or until softened and fragrant.
⏱️ 4 min
- 6
In a small bowl, combine the cooked bacon, sautéed vegetables, melted butter, fresh parsley, bread crumbs, Parmesan cheese, black pepper, and hot sauce. Mix well.
⏱️ 3 min
- 7
Spoon a generous amount of the bacon mixture over each clam in its shell. You can add a tiny splash of the reserved clam liquor to each clam if they seem dry.
⏱️ 5 min
- 8
Bake in the preheated oven for 8-10 minutes, or until the topping is golden brown and bubbly.
⏱️ 10 min•🌡️ 400
- 9
Serve immediately with fresh lemon wedges.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Clams Casino
Ingredients
- 24 clams, littleneck or cherrystone, scrubbed clean
- 6 slices bacon, finely diced
- 2 tablespoons unsalted butter, melted
- 1/4 cup red bell pepper, finely diced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1/2 cup bread crumbs, panko or plain
- 1/4 cup Parmesan cheese, grated
- 1/2 lemon, for wedges, as needed
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon hot sauce, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with foil or rock salt to stabilize the clams.
⏱️ 5 min•🌡️ 400 - 2
In a large pot with a tight-fitting lid, add the scrubbed clams and dry white wine. Cover and cook over high heat for 5-7 minutes, or until the clams open. Discard any clams that do not open.
⏱️ 7 min - 3
Carefully remove the clams from their shells. Reserve the clam liquor (juice) and set aside. Remove the top shell from each clam and arrange the clams in their bottom shells on the prepared baking sheet.
⏱️ 8 min - 4
In a medium skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Drain all but 1 tablespoon of bacon fat from the skillet.
⏱️ 5 min - 5
Add the red bell pepper, shallot, and garlic to the skillet with the remaining bacon fat. Sauté over medium heat for 3-4 minutes, or until softened and fragrant.
⏱️ 4 min - 6
In a small bowl, combine the cooked bacon, sautéed vegetables, melted butter, fresh parsley, bread crumbs, Parmesan cheese, black pepper, and hot sauce. Mix well.
⏱️ 3 min - 7
Spoon a generous amount of the bacon mixture over each clam in its shell. You can add a tiny splash of the reserved clam liquor to each clam if they seem dry.
⏱️ 5 min - 8
Bake in the preheated oven for 8-10 minutes, or until the topping is golden brown and bubbly.
⏱️ 10 min•🌡️ 400 - 9
Serve immediately with fresh lemon wedges.
⏱️ 3 min