Clams Casino Recipe

Clams & Toppings

1. 1

   Prepare clams

   Rinse the clams under cold running water, scrubbing shells to remove grit. Discard any clams with cracked shells or that do not close when tapped. Place the rinsed clams in a bowl and keep refrigerated until ready to steam.

2. 2

   Cook bacon

   Preheat oven to 475°F (245°C). In a skillet over medium heat, cook the bacon slices until just crisp but still pliable, about 4–6 minutes. Transfer to a paper towel-lined plate and blot excess fat. When cool, chop each slice into small pieces (~1/4-inch). Reserve 1 teaspoon of the rendered bacon fat in the skillet; discard excess or save for another use.

3. 3

   Steam open clams

   Add the reserved 1 teaspoon bacon fat to the skillet (or 1 teaspoon olive oil if you prefer), add the minced shallot and garlic, and sauté over medium heat 30–45 seconds until fragrant (do not brown). Add the white wine and 2 tablespoons water, bring to a simmer, then add the clams in a single layer. Cover and steam until clams just open, about 4–6 minutes. Remove the skillet from heat. Using tongs, transfer each opened clam to a baking sheet on the half-shell, leaving the clam meat in the deeper shell; discard any clams that remain closed. Reserve any steaming liquid.

4. 4

   Make parsley-butter

   In a small bowl, combine the 4 tablespoons unsalted butter (softened), chopped parsley, lemon juice, 1/4 teaspoon kosher salt (from the total), and 1/4 teaspoon freshly ground black pepper. Mix until smooth. If the butter is too soft, chill briefly so it holds shape for topping.

5. 5

   Prepare breadcrumb mixture

   In a separate bowl, combine panko breadcrumbs, grated Parmesan, red pepper flakes, 1 teaspoon olive oil, the chopped cooked bacon, and remaining 3/4 teaspoon kosher salt and 3/4 teaspoon black pepper. Add a tablespoon of the reserved steaming liquid (if available) or 1/2 teaspoon water to moisten the crumbs lightly so they clump when pressed. Taste and adjust seasoning.

6. 6

   Top clams

   Place about 1/2 teaspoon of the parsley butter onto the clam meat in each half-shell, then press about 1 to 1 1/2 tablespoons of the breadcrumb-bacon mixture on top of each buttered clam, forming a compact mound. Drizzle any remaining parsley butter over the crumbs if desired.

7. 7

   Broil until bubbly

   Arrange the topped clams on a rimmed baking sheet. Place under the oven broiler set to high, positioned 6–8 inches from the heat source. Broil until the breadcrumbs are golden and the butter is bubbling, 3–6 minutes — watch closely to prevent burning. Rotate the pan once if your broiler has hot spots.

8. 8

   Finish and serve

   Remove from oven, let clams rest 1 minute. Spoon any juices from the baking sheet back over the clams if desired. Serve immediately with lemon wedges for squeezing and an extra sprinkling of chopped parsley if available.