Clams Casino Recipe

Prepare clams

If using raw clams in shells: steam until just opened (about 5–7 minutes), remove meat and chop coarsely. If using pre-shucked fresh clams, drain well and chop. Reserve any cooking liquid, skim and chill for later if desired.

In a medium skillet over medium heat, melt 2 tablespoons butter. Add the minced shallot (or onion) and diced red bell pepper and sauté until softened and translucent, about 3–4 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Pour in 1 tablespoon dry white wine and cook another 1 minute to reduce slightly.

Stir in the chopped clams, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 1–2 minutes to warm through and allow flavors to meld. Remove from heat and fold in 2 tablespoons chopped parsley. Taste and adjust seasoning.

Cook the bacon until crisp (pan-fry, bake at 400°F/200°C on a sheet, or microwave). Drain on paper towels and chop into small pieces. Reserve.

Preheat broiler to high and position an oven rack about 6 inches from the heating element. If using shells, scrub and rinse shells and pat dry. Lightly brush the inside of each shell or the shallow baking dish with olive oil to prevent sticking.

Combine 1/2 cup grated Parmesan with 1/4 cup breadcrumbs and 1 tablespoon melted butter in a small bowl; mix until crumbs are evenly coated.

Place about 2 tablespoons of the warm clam mixture into each shell or into 8 small portions in the baking dish. Sprinkle the chopped crisp bacon evenly over the clams (about 1/2 slice per portion). Top each portion with an even sprinkle of the Parmesan-breadcrumb mixture, pressing lightly so it adheres.

Set the filled shells or dish on a rimmed baking sheet. Broil until the topping is golden brown and bubbling, about 2–4 minutes — watch carefully to avoid burning.

Remove from oven, let cool 1 minute, garnish with remaining chopped parsley if desired, and serve immediately with lemon wedges for squeezing over.