Saturday, January 21, 2017

Clams Casino

  • 12 hard-shell clams littlenecks scrubbed
  • 2 Tbs. unsalted butter
  • 1/2 cup finely chopped red bell pepper
  • 1/3 cup finely chopped shallot
  • 1/4 cup dry white wine
  • 1/2 cup coarse fresh breadcrumbs
  • 1/4 cup finely grating cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 slices bacon, sliced crosswise 1/4 inch thick
  • Lemon wedges, for serving

  • Position a rack in the center of the oven and heat the broiler on high.
    Arrange the clams on a heavy-duty rimmed baking sheet.

     Broil until they open, 5 to 7 minutes, removing each clam with tongs as it opens and transferring it to a clean rimmed baking sheet to cool. Once all the clams have opened, collect any spilled clam juice from the first baking sheet in a measuring cup.
  • Pick up a clam; holding the bottom shell and keeping the clam level, twist off the top shell. 
  • Arrange the opened clams on the baking sheet. Run a spoon underneath each clam to loosen it from its bottom shell. Distribute the reserved clam juice among the clams.
  • When the clams are cool enough to handle, discard the top shells:
    Melt the butter in an 8-inch skillet over medium heat. 
     Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes
  • Stir in the wine and cook until the liquid is reduced by half, about 2 minutes.
  • Remove the skillet from the heat and stir in the breadcrumbs,cheese, parsley.
  • Place mixture evenly on top of all clams and top with the bacon.
  • Broil until browned, about 5 minutes.


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