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Clams Casino
Recipe courtesy Giada De Laurentiis

Ingredients
2 tablespoons olive oil
2 ounces sliced pancetta or bacon, finely chopped
1 cup finely diced red bell pepper
1/3 cup chopped shallots
2 large garlic cloves, minced
1/4 teaspoon dried oregano
1/3 cup dry white wine
4 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

Instructions
Heat the oil in a heavy large skillet over medium
heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a
slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots,
garlic, and oregano to the same skillet and saute until the shallots are tender
and translucent, about 5 minutes. Add the wine and simmer until it is almost
evaporated, about 2 minutes. Remove the skillet from the heat and cool completely.
Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable
mixture. Season the mixture, to taste, with salt and pepper.

Preheat the oven to 500 degrees F.

Line a heavy large baking sheet with foil. Arrange the clams in the reserved
shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of
Parmesan. Bake until the clams are just cooked through and the topping is golden,
about 10 minutes.

Arrange the clams on the platter and serve.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved