Open Faced Clams Casino

Total Time:
1 hr 25 min
55 min
30 min

4 servings

  • Parsley Lemon Mayo:
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh parsley leaves, chopped
  • 1 teaspoon lemon juice
  • 1 lemon, zested
  • Kosher salt and pepper
  • Clams Casino:
  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 2 small shallots, chopped
  • Kosher salt
  • 1/2 cup jarred cherry pepper pickling liquid
  • 1/2 cup white wine
  • 32 littleneck clams, cleaned well
  • 4 tablespoons butter, divided
  • 3/4 cup panko breadcrumbs, plus more if needed
  • Black pepper
  • 4 slices crispy bacon, chopped
  • Sandwich Build:
  • Four 1/2-inch-thick slices baguette, lightly grilled with olive oil
  • Thinly sliced jarred pickled cherry peppers, for garnish
  • Parsley leaves, for garnish

For the mayo: Add the mayonnaise, parsley, lemon juice, lemon zest and some salt and pepper to a bowl, and mix by hand until combined.

For the clams casino: In a saute pan over medium-low heat, add the olive oil, garlic, shallots and some salt. Sweat the aromatics for 5 minutes. Add the pickling liquid and wine, and bring to a simmer. Add the clams and cover until the clams open, 5 minutes.

Remove the clams and set aside. Take the meat out of the shells, chop them and toss back into the sauce with the butter and 1/4 cup of the breadcrumbs to tighten up the mixture, adding more to thicken, if needed. Add some black pepper and reduce the cooking liquid slightly.

Add the bacon to a saute pan and cook until the fat is rendered and the bacon is crispy. Remove to a paper-towel-lined plate and crumble. Reserve 2 tablespoons of the bacon grease in the pan. Add the remaining 1/2 cup panko into the same saute pan and toast over medium-low heat until the breadcrumbs are crispy and lightly browned.

For the sandwich build: On a slice of baguette, spread some of the lemon parsley mayo and pile a generous amount of the clams casino mixture on top. Garnish with crumbled bacon, toasted panko, cherry pepper slices and parsley leaves before serving.

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    Recipe courtesy of Robert Irvine