Clams Casino
Clams casino are a classy appetizer of buttery, garlicky clams served on the half shell with a crunchy bacon and panko topping.
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Instructions
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Preheat the oven to 450 F.
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Purge clams by soaking them in salted water (1 gallon water, 2 tablespoons sea salt) for 20-60 minutes; drain, rinse, and discard any that do not close when tapped.
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Prepare the panko mixture by combining 1/2 cup panko with 1/8 teaspoon sea salt.
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Cook 3 slices chopped bacon in a Dutch oven until crisp, then remove 1 tablespoon of the rendered fat and mix it into the panko.
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Sauté 1 cup chopped shallots in the same pot until softened, then add 1/3 cup dry white wine and the purged clams.
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Cover and steam the clams until their shells open (5-7 minutes); remove opened clams, re-steam any closed ones for 2 minutes, and discard any that remain unopened.
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Increase heat to medium-high, reducing the shallot-bacon liquid until nearly evaporated, then stir in 3 grated garlic cloves, 1 tablespoon lemon juice, and optional 1/4 teaspoon crushed red pepper.
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Cool the shallot mixture for 20 minutes, then thoroughly mix in 1/2 cup softened butter.
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Separate clam shells, discarding the top halves, and loosen the clams from their bottom shells; spoon about 1 1/2 teaspoons of the bacon-shallot butter mixture onto each clam.
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Combine 2 tablespoons grated Parmigiano-Reggiano, 1 tablespoon chopped parsley, 1 tablespoon sliced chives, 1 teaspoon lemon zest, and 2 teaspoons olive oil with the panko mixture.
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Top each buttered clam with about 1 teaspoon of the prepared panko mixture, gently pressing to adhere.
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Bake for 5 minutes until the panko topping is light golden brown and crispy, then transfer to a platter and serve immediately with lemon wedges.