Clams Casino
- Level: Easy
- Yield: 4 servings (as an appetizer)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 354
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 60
- Sodium
- 812
- Total: 50 min
- Active: 50 min
Ingredients
Stuffing:
2 tablespoons unsalted butter
4 ounces smoked bacon, chopped
1/4 cup minced shallot
2 tablespoons minced garlic
3 ounces (6 tablespoons) dry vermouth
1/2 cup seasoned breadcrumbs
1/3 cup grated Parmesan cheese
1/3 cup minced parsley
Clams:
16 cherrystone clams, scrubbed
Fresh lemon juice
Directions
- For the stuffing: Over medium heat, melt butter in a heavy bottom skillet until it starts to foam. Add bacon, shallots, and garlic and cook until bacon is cooked and vegetables are translucent, about 6 minutes. Pour in vermouth and stir, scraping bottom of skillet. Reduce heat to low. Add breadcrumbs, Parmesan and parsley. Cook until mixture comes together, approximately 5 to 6 minutes. Remove from heat and set aside.
- For the clams: Preheat broiler. Place clams on a sheet tray and place them on the middle rack in the oven. Broil until all of the clams have opened, 6 to 8 minutes. Remove from oven, discard top shells and release clam meats from bottom shells. Add clam "liquor" (juices) to the stuffing.
- Spoon about 1 teaspoon stuffing into each clam shell, covering the clam meats. Place clams back in the oven on the middle rack and broil until stuffing is golden brown, approximately 2 to 3 minutes. Garnish with fresh lemon juice and serve.