Clams Casino
Total:
55 min
Active:
30 min
Yield:
6 to 8 servings of 3 to 4 clams each
Level:
Intermediate
Total:
55 min
Active:
30 min
Yield:
6 to 8 servings of 3 to 4 clams each
Level:
Intermediate

Ingredients

Directions

Steam clams in a covered skillet filled with a small amount of water. Discard any clams that do not open. Remove top shell and discard. Leave the clam on the remaining half-shell, but loosen the meat by slicing it at the point where it is attached to the shell. Place on a baking sheet and set aside.

Fry bacon until crisp and set aside on paper toweling to drain. Pour off most of the bacon drippings except for about 1 tablespoon (enough to coat the bottom of the pan). Saute scallions, parsley and thyme in the bacon drippings for a couple of minutes to integrate flavors. Remove from heat and stir in bread crumbs. Crumble in bacon and combine. Season with salt and pepper as needed.

Preheat the broiler. Spoon herb mixture over the clams on the half shell and sprinkle a small amount of Parmesan on top of each. Toast in the broiler and serve garnished with parsley sprigs.

IDEAS YOU'LL LOVE

Clam Chowder

Steamed Clams

Recipe courtesy of Robert Irvine

Baked Clams

Recipe courtesy of Fresco by Scotto Restaurant

New England Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Anne Burrell

Fried Clams and Oysters

Recipe courtesy of Giada De Laurentiis

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Corned Beef and Cabbage

Recipe courtesy of Robert Irvine

Tuna Tartare

Recipe courtesy of Robert Irvine

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking