Clams Casino Venus De Milo
Elevate your seafood dining experience with Clams Casino Venus De Milo, a luxurious twist on the classic appetizer. This recipe combines fresh littleneck clams with a golden breadcrumb topping enriched by savory bacon, aromatic shallots, garlic, and a medley of fresh herbs like parsley and oregano. A hint of lemon zest and juice adds a bright, citrusy flair, while Parmesan cheese and a touch of paprika create a perfectly crisp, flavorful finish. Baked to perfection in just minutes, these clams are irresistibly tender and bursting with bold flavors. Ideal for entertaining or as an elegant start to any meal, serve them with lemon wedges for a final burst of freshness. This crowd-pleasing dish is sure to impress with its combination of classic techniques and modern sophistication!
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Recipe Information
Ingredients
- 24 pieces Fresh littleneck clams
- 4 tablespoons Unsalted butter
- 0.5 cup Panko breadcrumbs
- 4 slices Cooked bacon, finely chopped
- 2 small Shallots, finely minced
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh oregano, chopped
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh lemon juice
- 0.33 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Paprika (optional)
Instructions
Preheat your oven to 450°F (230°C) and line a large baking sheet with aluminum foil.
Scrub the clams under cold water to remove any grit. Discard any clams that are already open and won’t close when tapped.
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Add the minced shallots and garlic, and cook until fragrant and softened, about 2 minutes.
Stir in the breadcrumbs and cook for an additional 2-3 minutes, stirring frequently, until they are golden and lightly toasted.
Remove the skillet from the heat. Mix in the bacon, parsley, oregano, lemon zest, 2 tablespoons of Parmesan cheese, salt, and pepper. Add the lemon juice and stir to combine. Set this breadcrumb mixture aside to cool slightly.
Place the clams on the prepared baking sheet, hinge-side down. Bake in the preheated oven for 5-7 minutes, or until the shells begin to open slightly.
Remove the clams from the oven and carefully pry each shell fully open with a knife, discarding the top shell. Be cautious of steam. Loosen the clam meat from the bottom shell, but leave it in place.
Spoon about 1 teaspoon of the breadcrumb topping onto each clam, pressing gently to adhere it. Sprinkle the remaining Parmesan cheese on top and lightly drizzle olive oil over the clams.
Optional: Sprinkle paprika over the clams for an extra touch of color and flavor.
Return the clams to the oven and bake for another 5-8 minutes, or until the topping is golden and the clams are fully cooked.
Serve immediately with lemon wedges on the side for squeezing over the top. Enjoy!
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 62.6 mg | 348% | |
| Potassium | 1281 mg | 27% | |
*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.
