Clams Casino Recipe

Rinse the clams under cold running water. Scrub any grit from the shells with a stiff brush. Discard any clams with cracked shells or that do not close when tapped.

Place the cleaned clams in a bowl and keep refrigerated until ready to use (no longer than 1 hour).

Crisp the bacon

Preheat a skillet over medium heat. Add the diced Nueske bacon and cook, stirring occasionally, until the pieces are crisp and most of the fat has rendered, about 5–7 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving the rendered fat in the pan.

Sauté garlic

Reduce heat to low, add the minced garlic to the bacon fat and sauté for 30–45 seconds until fragrant (do not brown). Remove from heat.

Combine wet topping ingredients

In a small bowl, whisk together the melted butter, white wine, Worcestershire sauce, lemon juice and half of the chopped parsley. Stir in the cooked bacon and the diced roasted red pepper. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper; adjust to taste.

In a separate bowl combine the breadcrumbs, grated Parmesan, olive oil and smoked paprika (if using). Toss until the crumbs are evenly moistened and slightly clumpy. Stir in the remaining parsley and remaining 1/2 tsp black pepper and 1/4 tsp kosher salt.

Preheat the broiler with an oven rack 5–6 inches from the heating element. Line a rimmed baking sheet with foil for easier cleanup and place an inverted metal cooling rack or a bed of coarse kosher salt on the sheet to keep the clams level (optional).

Open each clam: hold the shell with the hinge facing away and carefully pry the top shell off with a small knife, leaving the clam attached to the bottom shell. Discard the top shell. If some clams are tightly closed, place them on the baking sheet and steam in the oven at 400°F (200°C) for 2–3 minutes until they open slightly, then proceed.

Arrange the clams on the prepared baking sheet in their bottom shells, nesting them into the coarse salt or rack so they sit level.

Spoon about 1/2 to 1 tablespoon of the butter-bacon mixture onto each clam, making sure some of the liquid and small bacon pieces go over the meat.

Top each clam with roughly 1 tablespoon of the breadcrumb mixture, pressing lightly so it adheres.

Place the baking sheet under the preheated broiler. Broil until the breadcrumbs are golden brown and the topping is bubbling, 3–6 minutes depending on broiler strength. Watch closely to avoid burning.

Remove the clams from the oven. Sprinkle with the remaining fresh parsley and an additional light squeeze of lemon over all. Taste one clam and adjust with a tiny pinch of salt if needed.

Serve immediately on a warmed platter with lemon wedges alongside. Clams are best eaten hot.