Recipe: Clams Casino
Ingredients
- 12 medium-sized (about 2 1/2-inches) littleneck clams
- 1 tablespoon unsalted butter
- 2 strips center-cut bacon, each sliced into 6 equal pieces
- 2 tablespoon finely diced red bell pepper
- 2 garlic cloves, finely minced
- 1/4 cup plain breadcrumbs
- 1 tablespoon finely grated Parmesan
- freshly ground black pepper
- pinch of salt
- chopped flat leaf parsley
- lemon wedges
- rock salt as needed
Instructions
Step 1
Cook the little-neck clams in a dutch oven on high heat for a few minutes.When they are very hot, add some water, cover the dutch oven. steam for 5 minutes. When the clams open, remove them.
Step 2
Take 2 strips center-cut bacon, slice each into 6 equal pieces. In a saute pan over a heat, add the bacon pieces and 1 tablespoon unsalted butter. Cook the bacon almost crispy.Remove the bacon.
Step 3
Add 2 tablespoon finely diced red bell pepper in the same saute pan. Cook for 2 minutes, then add 2 cloves minced garlic. Stir and cook for 30 seconds. Turn off the heat. Dump the mixture in a mixing bowl, then add 1/4 cup plain breadcrumbs, some freshly ground black pepper,and a pinch of salt. Mix well. Add 1 tablespoon finely grated Parmesan, mix well.
Step 4
Place the clams on a plate. Loose the clams from the shell, and flip them over. Add the red bell pepper mixture and the bacon on the clams. Put clams plate on rock salt. Bake the clams for 6 minutes. Then Remove.
Step 5
Top the clams with chopped flat leaf parsley, drizzle them with lemon juice. Enjoy!
