Clams Casino

Total Time:
55 min
Prep:
30 min
Cook:
25 min

Yield:
6 to 8 servings of 3 to 4 clams each
Level:
Intermediate

Ingredients
  • 24 cherrystone clams, well scrubbed
  • 6 strips bacon
  • 1 tablespoon chopped scallions
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 cup Panko bread crumbs
  • Salt and freshly ground black pepper
  • 1/4 cup grated Parmesan
  • 24 small sprigs parsley, for garnish
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.


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