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Clams: Classic Clams Casino

Source of Recipe


Fine Cooking, October / November 2011



List of Ingredients



• 12 hard-shell clams (littlenecks or cherrystones), scrubbed
  
• 2 Tbsp unsalted butter
  
• ½ cup finely chopped red bell pepper
  
• 1/3 cup finely chopped shallot
  
• ¼ cup dry white wine or vermouth
  
• ½ cup coarse fresh breadcrumbs
  
• ¼ cup finely grated Parmigiano-Reggiano
  
• ¼ cup finely chopped fresh flat-leaf parsley
  
• Freshly ground black pepper
  
• 3 slices bacon, sliced crosswise ¼-inch thick
  
• Lemon wedges, for serving
  






Instructions



1. Position a rack in the center of the oven and heat the broiler on high.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.)
   
   
5. 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.
   
   Serves 4 as an appetizer.
   
   






Final Comments


Legend has it that Clams Casino was created in 1917, when a socialite demanded a special lunch at the Casino restaurant at the Narragansett Pier in Rhode Island. The maître d’hôtel's clam creation was so good, it was named after the restaurant.