Classic Clams Casino

• Meat

  • 3 slices Bacon

• Seafood

  • 12 Hard-shell clams

• Produce

  • 1/4 cup Flat leaf parsley, fresh
  • 1 Lemon, wedges
  • 1/2 cup Red bell pepper
  • 1/3 cup Shallot

• Baking & Spices

  • 1 Black pepper, freshly ground

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, coarse fresh

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Parmigiano reggiano

• Beer, Wine & Liquor

  • 1/4 cup White wine or vermouth, dry

Found on finecooking.com

Description

Ingredients

• 12 hard-shell clams (littlenecks or cherrystones), scrubbed
• 2 Tbs. unsalted butter
• 1/2 cup finely chopped red bell pepper
• 1/3 cup finely chopped shallot
• 1/4 cup dry white wine or vermouth
• 1/2 cup coarse fresh breadcrumbs
• 1/4 cup finely grated Parmigiano-Reggiano
• 1/4 cup finely chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 3 slices bacon, sliced crosswise 1/4 inch thick
• Lemon wedges, for serving

Directions

• Tip:There are three sizes of hard-shell clams: Chowder clams are the largest, then cherrystones, followed by littlenecks. Stick with cherrystones or littlenecks for these recipes because they’re small enough to eat whole in one bite. Position a rack in the center of the oven and heat the broiler on high. Arrange the clams on a heavy-duty rimmed baking sheet. Broil until they open, 5 to 7 minutes, removing each clam with tongs as it opens and transferring it to a clean rimmed baking sheet to cool. Once all the clams have opened, collect any spilled clam juice from the first baking sheet in a measuring cup. When the clams are cool enough to handle, discard the top shells: Pick up a clam; holding the bottom shell and keeping the clam level, twist off the top shell. Arrange the opened clams on the baking sheet. Run a spoon underneath each clam to loosen it from its bottom shell. Distribute the reserved clam juice among the clams. Melt the butter in an 8-inch skillet over medium heat. Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the wine and cook until the liquid is reduced by half, about 2 minutes. Remove the skillet from the heat and stir in the breadcrumbs, Parmigiano, parsley, and a few grinds of black pepper. (Do not season with salt.) Spoon some of the breadcrumb mixture onto each clam. Top each with a tangle of bacon strips. Broil the clams until the topping is just browned, about 5 minutes. Serve with the lemon wedges or squeeze the wedges over the clams before serving. nutrition information (per serving): Calories (kcal): 190, Fat (kcal): 11, Fat Calories (g): 90, Saturated Fat (g): 5, Protein (g): 13, Monounsaturated Fat (g): 3, Carbohydrates (mg): 9, Polyunsaturated Fat (mg): 1, Sodium (g): 280, Cholesterol (g): 45, Fiber (g): 1, Photo: Scott Phillips Rate this Recipe and View Reviews

Nutrition