Clams Casino
Dive into the decadence of Clams Casino, a classic seafood appetizer that's brimming with savory flavor and textural delight. This dish features tender, fresh littleneck clams topped with a buttery breadcrumb mixture infused with crispy bacon, garlic, shallots, and vibrant red bell peppers, all enhanced with a touch of citrusy lemon and nutty Parmesan cheese. Perfectly baked until golden and crisp, these bite-sized appetizers are steamed in white wine for an extra layer of sophistication. Clams Casino is an elegant choice for dinner parties, special occasions, or holiday feasts, offering the perfect balance of freshness, crunch, and umami. Serve them hot with a squeeze of lemon for a crowd-pleasing dish that’s sure to impress.
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Recipe Information
Ingredients
- 24 pieces fresh littleneck clams
- 4 slices bacon
- 4 tablespoons unsalted butter
- 2 cloves garlic
- 1 medium, finely chopped shallot
- 0.5 medium, finely diced red bell pepper
- 3 tablespoons, chopped parsley
- 1 tablespoon lemon juice
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup white wine
Instructions
Preheat your oven to 450°F (232°C).
Scrub the clams thoroughly under cold running water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
Place clams in a single layer in a heavy-bottomed skillet. Add white wine, cover, and cook over medium heat until the clams open, about 5 minutes. Discard any clams that do not open.
Remove the clams from the skillet and allow them to cool slightly. Separate the clamshells, keeping only the half with the clam meat. Arrange these on a baking sheet lined with coarse salt to keep them steady.
In a small skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels before crumbling into small pieces. Reserve 1 tablespoon of the bacon fat.
In the same skillet, add the reserved bacon fat and butter. Once melted, sauté the garlic, shallot, and red bell pepper until softened, about 3 minutes.
Stir in the breadcrumbs, parsley, lemon juice, Parmesan cheese, salt, and pepper. Cook for 1-2 minutes until the mixture is fragrant and well combined.
Spoon a small amount of the breadcrumb mixture over each clam. Top each with a sprinkle of crumbled bacon.
Bake the clams in the preheated oven for 8-10 minutes, or until the topping is golden and crisp.
Serve immediately with lemon wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 3481 mg | 151% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.7 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 489 mg | 38% | |
| Iron | 64.0 mg | 356% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
