Roasted Clams Casino Recipes

ROASTED CLAMS CASINO

Steps:

• For the clams: Add the clams to a large pot or large saute pan with a lid. Add 1/2 cup water and cover the pan. Bring to a simmer over medium-high heat and steam until the clams open, 6 to 10 minutes. Discard any clams that do not open. Reserve 1/4 cup clam juice.
• When they are cool enough to handle, remove the empty top shells of each clam and use your fingers to gently pull the clams from the bottom shell; reserve the bottom shells. Finely chop the clams and reserve.
• Cook the bacon in a medium saucepan over medium-low heat until well crisp and rendered, 8 to 10 minutes.
• Remove the bacon to a paper towel-lined plate using a slotted spoon, leaving the fat in the pan (if the pan seems dry, add a touch of oil). Add the shallots, peppers, a pinch of salt and the crushed red pepper flakes and cook until soft and starting to caramelize, 8 to 10 minutes. Add the garlic and thyme to the pan and cook until the raw-garlic flavor is gone and the shallots are sweet, 6 to 8 minutes.
• Add the oregano leaves to bloom, then deglaze with the wine and 1/4 cup reserved clam juice and cook until the mixture is reduced by about 80 percent, about 4 minutes. Remove from the heat and stir in the bacon and parsley to combine. Place the bacon mixture in a bowl over an ice bath, stir in the butter and clams and cool slightly until just warm. Taste the mixture and season with salt.
• For the breadcrumbs: Preheat the oven to 425 degrees F.
• Put the panko, crushed garlic clove and a pinch of salt in dry skillet over medium heat and toast, stirring and tossing constantly till lightly browned, about 5 minutes. Transfer the panko mixture to a bowl and stir in the extra-virgin olive oil, pepper flakes and parsley with a fork. Discard the crushed garlic clove.
• Stuff each clam shell generously with about 1 tablespoon of the clam mixture and sprinkle with enough breadcrumbs to coat, pressing lightly so the breadcrumbs stick. Place the stuffed clams on a metal tray or cast-iron pan. Bake until hot and golden, 10 to 15 minutes. Serve with lemon wedges.

CLAMS CASINO

Steps:

• Gather the ingredients.
• Scrub clams under cold running water until the shells are clean (see tip).
• Cut each strip of bacon, crosswise, into 6 equal pieces.
• In a large skillet , melt butter over medium heat. Add bacon and cook until not quite crisp. Using a slotted spoon or tongs, transfer bacon to a plate lined with paper towels to absorb the fat. Set aside.
• Using the same skillet, add red bell pepper to the bacon drippings and cook until softened, about 2 minutes, stirring frequently.
• Add garlic and cook until soft and fragrant, about 1 minute.
• Turn off the heat and stir in breadcrumbs, Parmesan, black pepper, and table salt. Set aside.
• Fill a Dutch oven or a heavy pot with a tight-fitting lid with 2 to 3 inches of water. Bring to a rapid boil over high heat.
• Add clams, cover the pot, and cook until the shells open, about 5 minutes.
• Immediately drain the clams to prevent overcooking. Discard any unopened clams. Let clams cool until they can be handled.
• Twist and pull the clamshells apart and remove the clam to loosen its muscle. Place the clam back into the deeper of the 2 shell halves. Discard the remaining shell.
• Preheat the broiler to high. Place an oven rack 6 to 8 inches below the heat source.
• Spread a generous amount of rock salt over the bottom of a heatproof baking dish. Nestle clams slightly into the salt to stabilize them.
• Divide the breadcrumb mixture evenly over each clamshell and top each clam with 1 piece of the bacon.
• Transfer to the oven rack and broil clams until the tops are golden brown and crisp, and the edges of the bacon are crisp.
• Sprinkle the parsley over the top and serve hot with lemon wedges.
• Serve and enjoy.

CALICO CLAMS CASINO

Steps:

• Drain clams, reserving 2 tablespoons juice. In a large bowl, combine the clams and remaining ingredients; stir in the reserved clam juice. Spoon into greased 6-oz. custard cups or clamshell dishes; place on baking sheets. , Bake at 350° for 10-15 minutes or until heated through and lightly browned.

CLAMS CASINO

Steps:

• Preheat oven to 450°. Spread salt into an oven-safe metal serving platter or a 15x10x1-in. baking pan. Shuck clams, reserving bottom shells; drain liquid (save for another use). Arrange clams in salt-lined pan., Combine the bread crumbs, 2 tablespoons parsley, oil, garlic, cayenne and pepper; spoon over clams., Bake 15-18 minutes or until clams are firm and bread crumb mixture is crisp and golden brown. Sprinkle with remaining parsley. Serve immediately.

CLAMS CASINO

Steps:

• In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
• Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
• Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
• In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
• Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

CLUBFOODY'S CLAMS CASINO

Steps:

• In a medium sautépan over medium-high heat, place a steaming basket and fill up with water to the bottom of the basket; bring to a boil. When water is boiling, add clams, cover and steam for ONLY 4 minutes. Remove from the heat and transfer to a bowl to cool.
• In a small skillet over medium heat, add bacon and butter; cook until brown but not crispy. Remove with tongs to a plate lined with paper towel. Return the skillet on the heat and add shallot with roasted red pepper; sauté 1 minute before adding white wine. Cook until the liquid is reduced by 2/3. Add garlic and sauté for 1 minute; remove from the heat.
• Chop cooked bacon into small pieces; set aside. In a medium bowl, combine the roasted red pepper mixture, chopped bacon, breadcrumbs, freshly ground black pepper, cayenne pepper and 2 tablespoons grated cheese. Mix the ingredients until very well blended.
• Preheat the oven on broil placing the rack about 10-inch from the top.
• Separate clams from shells and keep the deepest one as a cooking vessel. Place them in a baking dish covered with coarse sea salt. Spoon the bacon mixture in each shell. Sprinkle a little cheese on top and then parsley. Transfer to the oven and broil for 5 minutes or until the top is slightly browned. Serve immediately with lemon wedges.

CLAMS CASINO

Steps:

• Preheat oven to 450 degrees F.
• Shuck the clams, leaving each clam in the half-shell and reserving the juices. Strain the juices through a cheesecloth into a bowl.
• Place the clams on a rimmed baking sheet in one even layer. Top each clam with a pepper square, then with a bacon or pancetta square, and with a dab of butter, using all 3 tablespoons evenly. Sprinkle the chopped parsley on top. Pour the reserved shucking juices into a measuring cup, and add enough white wine to make 2 cups combined liquid. Pour the liquid into the bottom of the baking sheet.
• Bake the clams, uncovered, until the bacon or pancetta is crispy and the clams are cooked all the way through, about 25 minutes. Serve on a platter, drizzled with baking juices.

CLASSIC CLAMS CASINO

Steps:

• Cook the bacon in skillet until crisp.
• Drain excess fat, roughly chop, and set aside.
• Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.
• Arrange the clams in your largest skillet in a single layer.
• Please feel free to steam the clams in batches if they don't all fit in your pan.
• Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.
• Remember, the clams will be finished under the broiler, so don't let them go too long in the pan after they begin to open!
• Once the clams are cool enough to handle, twist off the top shell and discard.
• Slide a sharp knife under each clam to loosen it from the bottom shell.
• Line baking sheets or broiler pans with a crumpled large piece of foil - this allows you to press the shells into the foil so they are less likely to tip over.
• Spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.
• Arrange clams on baking sheet.
• The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.
• When ready to serve, preheat broiler.
• Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
• Serve warm.