Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Clams Casino
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- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 6 to 8 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 223
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 53 mg
- Sodium
- 653 mg
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 6 to 8 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 223
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 53 mg
- Sodium
- 653 mg
Ingredients
Directions
- Cook the bacon in a medium skillet over medium heat until crisp. Drain and chop fine. Set aside.
- In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Set aside.
- Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. (Do this in batches if needed.) Set aside. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.
- Crumple a large piece of aluminum foil and spread it out on a baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Evenly space the clams on the prepared baking sheet. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)
- Place a rack about 4 inches from the broiler element and preheat. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Serve warm.
