Clams Casino Recipe

Purge

Place clams in a large bowl of cold salted water (about 1/4 cup kosher salt per 4 cups water) for 20–30 minutes to purge sand. Lift clams out (do not pour water through them) and rinse under cold running water. Discard any clams with cracked shells or that do not close when tapped.

Shuck

Preheat oven to 450°F (230°C). Using a small paring knife, carefully open each clam just enough to release the muscle; detach the top shell and discard. Leave clams in their bottom shells, trimming excess connective tissue so the clam sits flat in shell. Place shells on a baking sheet lined with crumpled foil or rock salt to keep them level.

Warm a 10-inch skillet over medium heat. Add the pancetta (or bacon) and cook until crisp and fat is rendered, about 4–5 minutes. Use a slotted spoon to transfer diced pancetta to a small bowl, leaving about 1 tablespoon of fat in the pan (drain excess if there is more).

Reduce heat to medium-low and add butter to the skillet. When foam subsides, add minced shallot and cook until softened and translucent, about 2 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add finely diced red bell pepper and cook 1–2 minutes until slightly softened. Stir in the breadcrumbs and cook, stirring, 1–2 minutes so they toast lightly and absorb flavors.

Pour in white wine and let it reduce for about 1 minute. Remove pan from heat and stir in grated cheese, cooked pancetta, chopped parsley, lemon juice, red pepper flakes, salt, and black pepper. Taste and adjust seasoning as needed.

Spoon about 1 to 1 1/2 teaspoons of the topping mixture onto each clam, mounding slightly so the topping covers most of the meat but does not overflow the shell.

Place the baking sheet in the preheated oven and bake for 8–10 minutes, until the topping is golden brown and the clams are just cooked through (clams will be opaque and firm). For a slightly charred finish, switch oven to broil for the last 1–2 minutes — watch closely to avoid burning.

Remove from oven and let rest 1 minute. Sprinkle extra chopped parsley over the clams and serve immediately with lemon wedges.