Clams Casino
One of chef's all time favorites. Chopped clam, bacon, parmesan, red pepper, buttery bread crumbs, and fresh herbs roasted on a clam shell.
Ingredients
- 24 Littleneck Clams
- 1/2 cup Bread Crumbs
- 3 tbsp Butter
- 2 tbsp Parmesan
- 2 tbsp Olive Oil
- 1 tbsp Chopped Parsley
- 1/8 tsp Black Pepper
- 1/8 tsp Kosher Salt/ Sea Salt
- 3 tsp Minced Garlic
- 3 Sprigs of Thyme
- 3 Slices of Cooked Bacon Chopped
- ¼ Red Onion Diced
- ½ Red Bell Pepper Diced
- 1/2 tsp Red Pepper Flake
- 1/2 cup Clam Juice
Instructions
- Preheat the oven to 425 degrees.
- Start by steaming the clams until they open.
- Remove the clam meat from the shell, chop the clam meat, and set aside.
- Pull the shells apart and lay them out neatly on a sheet tray.
- In a sauté pan, over medium heat, melt the butter into the olive oil. Add red bell pepper and red onion to the pan and cook until they soften, slightly. Add garlic, red pepper flake, thyme, and clam juice.
- Transfer the pan ingredients into a mixing bowl. Add the chopped clams, bacon, bread crumbs, parmesan, parsley, salt and pepper.
- Scoop the stuffing into the clam shells and fill as many as you can.
- Place the sheet tray into the oven and bake until you have a crispy, golden brown crust on top (about 12 minutes).