Clams Casino
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Clams Casino
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Clams casino with garlicky breadcrumbs, bell pepper, and bacon topped with a squeeze of lemon.
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Ingredients
- 2 dozen littleneck clams purged, see notes below
- 1/4 cup dry white wine
- 5 tablespoons butter cut into small cubes and divided
- 1/4 cup clam juice see notes below
- 1 large lemon cut into wedges, for serving
- 3 strips Bacon cut into small pieces - you will need 24 pieces for 2 dozen clams
For the seasoned breadcrumbs
- 1/2 cup breadcrumbs
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed hot red pepper flakes
- 3 tablespoons parsley minced
- 3 cloves garlic minced
- 1/2 medium red bell pepper 1/2 cup worth, finely chopped
- 1/4 cup clam juice see notes below
- salt to taste
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Instructions
- Cook the clams in the oven at 425f until they partially open - only a few minutes. Carefully open the clams with a butter knife and discard the top. Dislodge the clam then place it back in one side of the shell. Move the oven rack to the second highest level.
- In a large pan, saute the bacon over medium heat until partially cooked (about 3-5 minutes) then remove the bacon to a plate and set aside. Reserve 3 tablespoons of the bacon fat. Discard or save the remaining fat for another purpose.
- Add the bell pepper to the pan and saute for 2 minutes. Add the garlic and red pepper flakes and cook until fragrant (about 60 seconds).
- Remove the pan from the heat and add the remaining seasoned breadcrumb ingredients and mix well. Taste test and adjust salt if needed. If the breadcrumbs aren't moist enough add a bit more clam juice.
- Pack the clams with the breadcrumb mixture. Add a piece of bacon on top of each clam.
- Place the clams on a baking sheet and add the wine and clam juice around the clams. Sprinkle a bit of the remaining breadcrumbs (no more than 2 tablespoons worth) into the clam juice. Add a small piece of butter (3 tablespoons worth) on top of each clam and broil for 5-7 minutes or until well browned. Watch carefully to avoid burning.
- Plate the clams in a large platter. Whisk 2 tablespoons of butter into the pan juices and pour around the clams for anyone to spoon on extra juice if they like. Also, serve with lemon wedges. Enjoy!
Notes
- If you can't get 1/2 cup of clam juice from the clams, use store-bought clam juice or low-sodium chicken stock to make up the difference. If you want more sauce, use extra clam juice or chicken stock.
- Most commercially sold clams are already purged, but ask your fishmonger. To purge clams, place clams in cold water with 2 tablespoons of salt and wait 30 minutes. If they release sand, change the water and repeat until most of the sand has been purged. Wash clams thoroughly before using.
- The initial baking of the clams should be done to the point where the clams just open a crack (about 2-3 minutes) so that they don't overcook, but allow easy opening of the shells. You could also shuck the clams raw.
- The extra clam juice, wine, and butter sauce is excellent spooned on top of the clams or is perfect for bread dipping.
- Clams should be eaten immediately. Seafood is best served right away and not reheated for leftovers.
Nutrition Information
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Calories
523kcal
(26%)
Carbohydrates
3.9g
(1%)
Protein
32.3g
(65%)
Fat
38.9g
(60%)
Saturated Fat
17g
(85%)
Cholesterol
130mg
(43%)
Sodium
1205mg
(50%)
Potassium
627mg
(18%)
Sugar
0.2g
(0%)
Calcium
53mg
(5%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 3.9g | 1% |
| Protein | 32.3g | 65% |
| Fat | 38.9g | 60% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 130mg | 43% |
| Sodium | 1205mg | 50% |
| Potassium | 627mg | 13% |
| Sugar | 0.2g | 0% |
| Calcium | 53mg | 5% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
9 reviews
Excellent
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