Recipe courtesy of Robert Irvine
Recipe courtesy of Robert Irvine
Show:
Dinner: Impossible
Episode:
Rush Dinner: Frat House Impossible
Clams Casino
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- Level: Intermediate
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
- Yield: 6 to 8 servings of 3 to 4 clams each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 207
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 15 g
- Cholesterol
- 41 mg
- Sodium
- 632 mg
- Level: Intermediate
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
- Yield: 6 to 8 servings of 3 to 4 clams each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 207
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 15 g
- Cholesterol
- 41 mg
- Sodium
- 632 mg
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.
