Clams Casino Recipe
Servings: 4 - 6 servings
Ingredients
- 24 littleneck or cherrystone clams, cleaned and shucked, bottom shells reserved
- 5 slices bacon
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 shallot minced
- 1 clove garlic minced
- salt and freshly ground black pepper to taste
- ½ cup white onion minced
- ¾ cup green and red peppers finely chopped
- ½ teaspoon dried oregano
- ½ cup dry white wine
- 1 tablespoon fresh herbs minced, oregano and basil are nice
- 1 cup panko Japanese bread crumbs
- ¼ cup Parmesan cheese grated
Instructions
- In a large sauté pan, cook bacon over medium heat until crisp. Remove from pan, drain on paper towels and crumble; set aside.
- Wipe out the sauté pan, but don't wash it. Instead, heat the pan over medium-high heat for a minute or two, then add the olive oil and butter.
- Sauté the shallot, garlic, onion, and peppers with the oregano, and a pinch of salt and pepper until softened.
- Turn the heat to medium-high and add the wine. Reduce the pan liquid until only about ¼ cup remains. Cool the vegetables completely.
- Stir in the panko, reserved bacon, fresh herbs, and half the Parmesan cheese. Taste and correct seasonings.
- Shuck the clams, reserving the bottom shells. Arrange them on a rimmed baking sheet.
- Divide the stuffing equally among the clams, mounding it up slightly. Sprinkle the rest of the Parmesan evenly over the stuffing
- Bake at 500°F until the clams are cooked, and the topping is deep golden brown, about 7-10 minutes.
- Serve immediately.