Steamed Clams Casino Recipe

Rinse clams under cold running water and scrub any grit from the shells. Discard any clams with cracked shells or that do not close when tapped.

In a large heavy skillet or wide sauté pan with a lid, melt 2 tbs unsalted butter over medium heat until foaming.

Add the white wine and 1 cup water to the pan and bring to a gentle simmer. Season with 1 tsp salt and 1 tsp freshly ground black pepper.

Add the cleaned clams in a single layer, cover and steam until the clams open — about 5–7 minutes. Shake the pan once or twice to redistribute the clams but keep covered. Discard any clams that remain closed after 10 minutes.

Using tongs, transfer opened clams to a baking sheet or an ovenproof platter, keeping any liquor in the pan. Reserve the cooking liquid (strain through a fine-mesh sieve into a bowl) and set aside 3–4 tbs of strained liquid to moisten the topping if needed; discard any large solids.

Preheat the broiler to high (or oven to 500°F/260°C with the top rack 6 inches from heat). Line a baking sheet with foil and position a wire rack if using.

In a medium skillet over medium heat, add the diced pancetta and cook, stirring occasionally, until crisp and the fat has rendered, about 5–7 minutes. Using a slotted spoon, transfer the cooked pancetta to a bowl, leaving about 1 tsp of rendered fat in the pan (or add 1 tsp olive oil if needed).

Add the minced shallot and sauté in the reserved pancetta fat over medium heat until translucent, about 2 minutes. Add the minced garlic and diced red bell pepper and cook 2–3 more minutes until fragrant and softened but not mushy. Remove from heat and allow to cool slightly.

In a mixing bowl combine the cooked pancetta, sautéed shallot/garlic/pepper mixture, 1 cup breadcrumbs, 2 tbs grated Parmesan, 2 tbs softened butter, 3 tbs chopped parsley, 1 tbs lemon juice, 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir to combine. If the mixture seems dry, add 1–2 tbs of the reserved strained clam cooking liquid to moisten; you want a spoonable, slightly moist crumb topping.

Spoon about 1 heaping teaspoon of the topping onto each opened clam (or 1–1.5 tbs for larger clams), pressing gently so the topping adheres.

Arrange the topped clams on the prepared baking sheet or on an ovenproof platter. If using a broiler, place the sheet 6 inches under the broiler and broil until the topping is golden brown and bubbling, 2–4 minutes — watch closely to avoid burning. If using the oven, bake at 500°F (260°C) for 5–7 minutes until golden.

Remove the clams from the oven/broiler. Transfer to a warm platter. Sprinkle with the extra chopped parsley and serve immediately with lemon wedges and crusty bread for sopping up the juices.

Optional: Spoon any reserved strained clam cooking liquid into a small warmed sauce bowl to serve alongside the clams for extra flavor.