Clams Casino Recipe
User Reviews
5
Clams Casino Recipe
Description
The Clams Casino Recipe presents fresh littleneck clams in their shells, each crowned with a stuffing made from sautéed shallots, garlic, minced onions, and diced green and red peppers. The mixture is seasoned with oregano and fresh herbs, then combined with crisped bacon and a panko-Parmesan topping, which adds a toasted, crunchy layer when baked. White wine reduces into the vegetables for an added depth of flavor and moisture balance. Baking the clams at high heat creates a golden crust, contrasting the tender clam meat beneath.
This dish suits as an elegant appetizer or part of a seafood spread, offering a pleasing combination of textures and a slightly smoky, herbal flavor from the bacon and herbs. It complements wine pairings well due to its bright and savory notes.
Since the recipe uses fresh clams and cooks quickly in a hot oven, preparing the topping in advance helps manage timing. Serve immediately to maintain the crispness of the topping and the tenderness of the clams inside.
Ingredients
- 24 littleneck clams or cherrystone clams, cleaned and shucked, bottom shells reserved
- 5 lices Bacon
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 shallot minced
- 1 clove garlic minced
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- ½ cup white onion minced
- ¾ cup green pepper finely chopped
- ¾ cup red pepper finely chopped
- ½ teaspoon oregano dried
- ½ cup white wine dry
- 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.
User Reviews
Overall Rating
5
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