Clams Casino Recipe
Make Clams Casino Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Clams
Topping (Breadcrumb-Herb Mixture)
Garnish & Serving
Method
Clams
- 1
Purge and clean clams
Rinse the clams under cold running water, discarding any with cracked shells or that do not close when tapped. Place clams in a bowl of cold salted water (about 4 cups water + 2 tsp salt) for 20–30 minutes to purge sand; lift clams out rather than pouring the water off so sand stays behind. Rinse again and set aside.
- 2
Steam clams
Preheat oven to 475°F (245°C). In a large skillet or shallow pot over medium heat, melt 2 tbs unsalted butter with 1 tbs olive oil. Add 1 minced shallot and 1 clove minced garlic (reserve one garlic clove to mix into breadcrumb topping if desired) and cook 1–2 minutes until softened and fragrant but not browned. Add 60 ml dry white wine and bring to a simmer. Add cleaned clams, cover, and steam for 4–6 minutes, shaking the pan occasionally, until most clams open. Remove pan from heat. Using tongs, transfer each open clam to a small baking sheet or ovenproof dish, preserving the clam in its deeper half-shell; discard any clams that remain tightly closed after steaming. Reserve about 1–2 tbs of the flavorful cooking liquid and set aside to moisten the topping (cool slightly). Season clams lightly with 1 tsp kosher salt and 1/2 tsp black pepper divided among them.
Topping (Breadcrumb-Herb Mixture)
- 3
Prepare breadcrumb mixture
In a medium bowl combine 1 cup fresh breadcrumbs, 1/2 cup finely grated Parmesan, 2 tbs chopped fresh parsley, 1 tsp chopped fresh thyme (if using), 1 tsp lemon zest, and 1/4 tsp red pepper flakes. Add the remaining 1 tbs minced shallot and 1 clove minced garlic (from earlier) into the mixture.
- 4
Moisten and season
Stir in 3 tbs melted unsalted butter and 1 tsp olive oil, mixing until crumbs are evenly moistened but not soggy. Add the reserved 1–2 tbs of clam cooking liquid a little at a time if mixture seems dry. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper; taste a small pinch and adjust.
- 5
Top clams
Spoon about 1 to 1 1/2 teaspoons of the breadcrumb mixture onto each clam so it forms a modest mound over the meat. Press slightly so the topping adheres. If you prefer a richer finish, dot the top of each mound with a tiny piece (about 1/8 tbs) of additional butter.
Bake & Finish
- 6
Bake clams
Arrange the topped clams on a rimmed baking sheet or in an ovenproof serving dish so they sit level (use crumpled foil to stabilize shells if needed). Place baking sheet in the preheated 475°F (245°C) oven and bake 6–8 minutes until the topping is golden and crisp and clam edges begin to curl. For a deeper browning, switch to broil on high for 1–2 minutes watching closely to avoid burning.
- 7