Asian Clams Casino

Many recipes for classic clams casino call for shucked raw clams, which can be tricky to open without a proper clam knife (and a bit of[ muscle). In this recipe, we take a shortcut and steam the bivalves on the stovetop just until they open up. Be sure to save any leftover clam juice for chowder or Bloody Marys!]

Total Time:
50 min
Prep:
15 min
Inactive:
10 min
Cook:
25 min

Yield:
24 clams
Level:
Easy

Ingredients
  • 2 tablespoons cornstarch
  • 24 large littleneck clams, scrubbed clean (about 2 1/2 pounds)
  • 3 tablespoons vegetable oil
  • 1 bunch scallions, thinly sliced
  • Freshly ground black pepper
  • 4 cloves garlic, finely minced
  • 1/4 cup mirin (see Cook's Note)
  • 1/2 cup panko breadcrumbs
Directions
  • Stir together 8 cups cold water and the cornstarch in a large bowl. Add the clams, and let sit for 10 minutes. Transfer the clams to a strainer with a slotted spoon, leaving any sand at the bottom of the bowl. Rinse the clams thoroughly under cold water.

  • Heat 2 tablespoons water in a straight-sided medium skillet over medium heat. When the water starts to bubble, add the clams in a single layer, and cover with a tight-fitting lid. Cook just until the shells open, 7 to 9 minutes. Remove from the heat, and transfer the clams with a slotted spoon to a rimmed baking sheet to cool. Discard any clams that did not open. Pour any clam liquid from the skillet into a paper-towel-lined fine-mesh strainer set over a bowl; set aside. Wipe out the skillet.

  • Add 1 1/2 tablespoons of the oil to the skillet, and return it to medium heat. Add all but 2 tablespoons of the scallions to the oil, season with a few grinds of pepper and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the mirin, 2 tablespoons of the reserved clam liquid and 2 tablespoons water, and cook until reduced by half, about 2 minutes. Turn off the heat; set aside.

  • Position an oven rack in the center of the oven, and preheat the broiler. Toss the panko with the remaining 1 1/2 tablespoons oil and a few grinds of pepper in a small bowl; set aside.

  • Remove the top shell from each clam by carefully twisting it off, leaving the bottom shells with the clams on the baking sheet; discard the top shells. Use your fingers to separate each clam from its muscle. Put 1/2 teaspoon of the reserved scallion-garlic mixture on top of each clam. Sprinkle each with 1 teaspoon of the panko mixture, making sure that the clams are completely covered.

  • Broil the clams, keeping the oven door slightly ajar and watching carefully, until the panko is light golden brown, about 2 minutes. Transfer the clams to a platter, garnish with the remaining 2 tablespoons sliced scallions and serve immediately.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

Mirin is a Japanese sweet rice wine available in Asian and specialty food stores.


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