Prep Time: 40 minutes Cook Time: 40 minutes Serves: 10 – 12
Clams Casino is a classic dish that originated on the East Coast. Fresh clams are packed with a mixture of breadcrumbs, butter, and seasonings and baked or grilled. The dish is distinguished by its crunchy, cheesy coating and the deep, savory flavor of the clams. It is often served as an appetizer or side dish. Its widespread popularity can be attributed in part to both its mouthwatering flavor and versatility, since it can be prepared in a variety of ways to suit diverse palates.
What you need to do before you begin
Purge and clean your clams: Cleaning clams before cooking is referred to as purging. This is a very important step before you begin to incorporate clams into any dish. I have provided instructions below on how to purge your clams.
First, you need to clean the clams with cold running water to get rid of any sand or dirt. The clams should soak for 30 to 60 minutes in a large bowl of cold, salted water (use 1/4 cup of salt per gallon of water).
Once the clams have expelled any sand or debris, which will be visible in the water, change the water and repeat the soaking process. Purge the clams and then give them one last rinse under cold running water. You are now able to include the clams in your recipe.
Once you have purged your clams you now want to scrub the shells lightly with a hard bristle brush. This helps to remove any remaining dirt left on your clams.
Step 1: BACON BREAD CRUMBS
In a large skillet, on medium heat add half of your diced bacon (3 ounces) , cook and stir until the fat has rendered on the bacon. This should take 6-8 minutes, if the bacon begins to smoke, lower your temp. You now want to add your bread crumbs and continue to stir. Continue to stir for an additional 5 minutes. Remove from heat and place to the side to cool.
Step 2: CLAMS
In a large saute pan, on medium to high heat you want to add your remaining diced bacon (3 ounces). Cook and stir until crispy, this should take 6-8 minutes, then incorporate your diced shallots and garlic. Lower your temp to medium and continue to stir for an additional 3 minutes, or until the garlic is golden brown. You now want to add your white wine and clams. Cover your saute pan and let cook – your clams will begin to open after 2- 3 minutes of cooking.
Your clams are done when they open, they will all open at separate times. This cooking process should take between 2 – 7 minutes. When the clams start to open remove from the pan and place in a bowl off to the side. Continue to cook the ones that are still open by keeping them on heat and covered.
Once all your clams have opened and they are placed in a bowl to the side, take the bacon and shallot mixture and add to your bread crumb mixture. Add your softened butter and mix together completely.
Your clams have had time to cool, you now want to remove the body from the shell. To do this you will want to gently wiggle the shell and remove the body with your fingers. I have included a youtube video with this recipe and you are able to see how to remove the meat. It is fairly easy once you get the hang of it. If the shells have cracked do not worry this is common and you are still able to remove the meat.
On a cutting board dice your clam meat and add to your bread crumb and bacon mixture, make sure to mix well so every bite has a nice bite of clam.
Step 3: FILL YOUR CLAMS SHELLS
This is the fun part, you will now fill your clams with your mixture! Use a teaspoon or a butter knife and begin to fill your clam shells with your bread crumbs. Pack well and make sure you fill them. In a baking sheet place your stuffed clams.
Preheat your oven to 450 degrees. Once your oven is heated to temp, place your baking sheet with your clams in the oven. Cook for 6-8 minutes or until golden brown on top.
Remove from the oven and sprinkle finely diced parsley and fresh squeezed lemon on top and serve.
Ingredients
- 6 ounces bacon, finely diced, divided
- 1 cup panko bread crumbs
- Kosher salt and freshly ground black pepper
- 3 large shallots, minced (1 cup)
- 3 medium cloves garlic, minced
- ¼ cup dry white wine
- 24 littleneck clams, purged and washed
- ¼ cup minced parsley
- 1 stick (4 ounces) unsalted butter, softened
- Kosher salt and freshly ground black pepper
- Fresh Lemon
