Clams Casino Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 sticks unsalted butter, softened
1 bunch green onions, white and light green, finely minced
2 cloves garlic, finely minced
⅓ c.finely minced red pepper
¼ lb. bacon, cut into ¼ inch pieces
⅔ c. panko bread crumbs or 3 slices of day old bread made into crumbs
¼ c. finely chopped fresh parsley
3 doz. littleneck clams
lemon wedges
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Directions: |
Directions:1. Make a compound butter with the onions, garlic and red pepper. Mix well and set aside.
2. Fry bacon until fat is mostly rendered but bacon is still soft. Drain on paper towel.
3. Combine bread crumbs and parsley and set aside.
4. Scrub clams well. Put in a large skillet with 2 c. water. Cover. Turn to high and steam for a couple of minutes. Check clams often and remove clams to a large foil line baking sheet as they pop open. Discard any clams that don't open.
5. With a clam glove or oven mit, hold clam in one hand and twist off the top shell. Run a small knife under the clam meat to separate the muscle from the shell. Put back on baking sheet.
6. Preheat broiler.
7. Using a small spoon, put a scoop of compound butter - about a heaping teaspoon full - on top of each clam. Add a heaping teaspoon of the bread crumbs and top with bacon bits.
8. Broil clams about five minutes or until bread crumbs are golden brown and toasty.
9. Serve with lemon wedges and tobasco sauce, if you like them spicy. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This seems complicated and time consuming but it's really a great do ahead appetizer for a dinner party. You can prep the clams, cover tightly and refrigerate them on the baking sheet a few hours in advance.
I make the compound butter in a big batch and keep it in the freezer. I always have bacon bits in the fridge as well and keep fresh bread crumbs in the freezer and panko in the pantry. So this becomes a really easy meal. Only time consuming part is getting the clams ready, but that's not hard. John and I like to split 3 dozen clams and make it a meal on Sunday nights.
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