Clams Casino
- Level: Intermediate
- 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
- Saturated Fat
- 5
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 15
- Cholesterol
- 41
- Sodium
- 632
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
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.