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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Clams are wonderful served raw, fried, broiled or in chowders or other fish stews. One of my favorite clam dishes is Clams Casino, a classic baked preparation that originated in Narragansett, Rhode Island. Ingredients:
24 little neck or cherry stone clams, cleaned and shucked, bottom shells reserved |
rock salt |
4-6 slices of bacon |
2 tablespoons olive oil |
1 tablespoon butter |
1 shallot, minced |
1 garlic clove, mince |
kosher salt and freshly ground black pepper, to taste |
1/2 cup minced white onion |
3/4 cup minced green and red peppers |
1/2 teaspoon dried oregano |
1/2 cup dry white wine |
1 tablespoon minced fresh herbs—oregano and basil are nice |
1 cup panko (japanese bread crumbs) |
1/4 cup grated parmesan cheese |
Directions:
1. In a large sauté pan, cook bacon over medium heat until crisp. Remove from pan, drain on paper towels and crumble; set aside.
2. Wipe out the sauté pan, but don’t wash it. Heat the pan over medium-high heat for a minute or two, then add the olive oil and butter.
3. Sauté the shallot, garlic, onion and peppers with the oregano and a pinch of salt and pepper until softened.
4. Turn the heat to medium high and add the wine. Reduce the pan liquid until only about 1/4 cup remains. Cool the vegetables completely.
5. Stir in the panko, reserved bacon, fresh herbs and half the Parmesan cheese. Taste and correct seasonings.
6. Shuck the clams, reserving the bottom shells. Arrange them on a bed of rock salt on a rimmed baking sheet.
7. Divide the stuffing equally among the clams, mounding it up slightly. Sprinkle the rest of the Parmesan evenly over the stuffing
8. Bake at 500°F until the clams are cooked and the topping is deep golden brown, about 7-10 minutes.
9. Serve immediately.
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