Clams Casino

• Meat

  • 2 Slices Bacon, thick cut

• Seafood

  • 36 Littleneck clams
  • 1/2 cup Reserved cooking liquid from the clams

• Produce

  • 4 Garlic clove
  • 1 Lemon
  • 1 Lemon, zest
  • 1 Lemon, wedges
  • 1/4 cup Parsley
  • 1/2 cup Red bell pepper
  • 2 Shallots

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Salt & pepper

• Bread & Baked Goods

  • 1 cup Breadcrumbs, gluten free

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup Dry vermouth

Found on fashionablefoods.com

Description

Ingredients

• 1 Tablespoon Butter
• 2 Garlic Cloves, finely minced
• Salt & Pepper
• ¼ Cup Dry Vermouth
• 1 Lemon, zested and juiced (save the zest for the topping)
• 3 Dozen Littleneck Clams, rinsed and scrubbed clean
• 2 Slices Thick Cut Bacon, finely chopped
• ½ Cup Red Bell Pepper, very finely chopped
• 2 Shallots, very finely chopped
• 2 Garlic Cloves, finely minced
• Freshly Ground Black Pepper
• ½ Cup Reserved Cooking Liquid from the Clams
• 1 Cup Gluten Free Breadcrumbs, or regular if you dont need gluten-free
• ½ Cup Freshly Grated Parmesan Cheese
• ¼ Cup Freshly Chopped Parsley
• Lemon Zest, from the lemon used for cooking the clams
• Lemon Wedges, for serving

Directions

• Heat a large, deep pot over high heat and add in the butter. Once it’s melted add in the garlic and season with salt and pepper. Sauté for a few seconds until fragrant and then pour the vermouth and lemon juice into the pot. Add in the clams and cover the pot with a tight fitting lid. Steam the clams until they open – about 5-10 minutes. Keep a close eye on them and remove them as they open to avoid overcooking! Discard any that don’t open. Allow the clams to cool while you prepare the topping. Make sure to reserve ½ cup of the cooking liquid! Heat a medium skillet over high heat and add in the bacon. Cook the bacon for 2-3 minutes, or until the fat begins to render. Add in the bell pepper and shallots. Cook the bacon-vegetable mixture for 3-4 minutes, or until the bacon begins to crisp and the shallots and peppers are very tender. Stir in the garlic and cook for 30 seconds longer. Season the mixture with freshly ground black pepper. Pour the reserved cooking liquid and cook for about 1 minute and then add in the breadcrumbs, parmesan cheese, parsley, and reserved lemon zest. Mix well until all the ingredients are well distributed and the breadcrumbs soak up the liquid. The mixture should hold together well and have an almost sticky texture – if it seems dry and a little additional liquid and if it seems to wet, sprinkle in more breadcrumbs. Preheat your broiler. Remove the half of shell that doesn’t have the clam and discard. Lay each clam on a baking sheet and top each evenly with the breadcrumb mixture, packing it down over the clam. Broil the clams for 5-8 minutes, watching carefully so they don’t burn, until golden brown and hot. Serve with lemon wedges.