Incredible Clams Casino
A classic seafood dish that’s made even better at home! Tender fresh clams nestled in the bottom shell, topped with crispy bacon, buttery golden brown breadcrumbs, and fresh parsley and lemon.
Servings: 6
Calories: 215kcal
Ingredients
- 2 dozen littleneck clams 24
- ½ cup dry white wine
- 6 tablespoons unsalted butter
- ¾ cup panko breadcrumbs
- 4 slices bacon thick-cut, diced
- ½ red bell pepper about ⅓ cup, finely chopped
- 1 shallot finely chopped
- 1 clove garlic minced
- ¼ teaspoon crushed red pepper flakes optional
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley divided
- 1 teaspoon lemon zest
- Lemon wedges for serving
Instructions
Prepare the Clams
- Add the white wine and ½ cup of water to a large pot and place over high heat. Bring the liquid to a boil, then add the clams.
- Cover and steam for 3-4 minutes, then check and remove any open clams with a pair of tongs. Cover and continue cooking, checking once every minute or so and removing clams as they open.
- They will open at different rates, so give them plenty of time - up to 15 minutes. Discard any that don’t open by that point.
- Reserve ½ cup of the liquid, then pour the rest into a large rimmed baking pan or half sheet pan. Let the clams cool while you prepare the topping.
Make the Topping
- Melt the butter in a medium skillet over medium heat. Add the breadcrumbs and stir until golden and fully coated in butter, about 2 minutes. Transfer to a bowl and set aside.
- Wipe out the skillet, then add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and add it to the bowl with the breadcrumbs, leaving the rendered fat in the pan.
- Add the chopped red pepper and shallots to the pan and sauté until softened, about 5-6 minutes. Stir in the garlic and crushed red pepper flakes and cook for 1 minute more.
- Pour in the reserved clam-wine liquid and let it cook down for a few minutes, until it's nearly evaporated, but still moist.
- Stir in the lemon zest, half of the parsley, the cooked bacon and breadcrumbs. Season with freshly cracked black pepper and just a touch of salt since the clams and bacon are already salty. Taste and adjust as needed.
Assemble and Bake
- Preheat the oven to 425℉.
- Remove the top shell from each clam and discard it.
- Spoon the breadcrumb mixture generously over each clam, packing it on well. Arrange the stuffed half-shell clams on the baking sheet.
- Bake the clams for 6-8 minutes, or until the tops are golden and the liquid on the pan is bubbling. For extra crispy tops, finish under the broiler for 1-2 minutes, but keep a close eye to avoid burning.
- Sprinkle with the remaining parsley and serve hot with lemon wedges on the side.
Notes
- Alternatively, you can bake the clams in white wine to open them. It adds flavor and makes less dishes to wash.
- Pre-toasting the breadcrumbs in butter will guarantee a crisp, golden topping. Don't skip it!
- Make sure there is plenty of liquid in the pan, and that the breadcrumb mixture isn't too dry, to keep the clams moist.
- Season lightly. The clams, bacon, and reduced juices are already plenty salty.
Nutrition
Calories: 215kcal | Carbohydrates: 8g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 158mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 804IU | Vitamin C: 15mg | Calcium: 25mg | Iron: 1mg
