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Clams: Really Good Clams Casino

Source of Recipe


From "The Beach House Cookbook"



List of Ingredients



• 18 cherrystone clams, scrubbed and rinsed
  
• 3 cups dry white wine
  
• 2 slices bacon
  
• 2 Tbsp unsalted butter
  
• 1 clove garlic, minced
  
• 3 Tbsp finely chopped shallots
  
• 4 scallions, trimmed and minced
  
• ½ cup finely chopped fresh flat-leaf parsley
  
• 2 Tbsp finely chopped fresh basil
  
• ½ medium red bell pepper (stemmed, seeded and finely diced)
  
• ¼ cup plain dry bread crumbs
  
• ¼ tsp red pepper flakes
  
• Salt and freshly ground black pepper
  
• 2 to 3 Tbsp extra-virgin olive oil
  
• 2 to 3 Tbsp freshly grated Parmesan cheese (optional)
  
• .
  
• Lemon wedges for serving
  
• Hot sauce for serving
  






Instructions



1. Put the clams in a large soup pot, add the wine, and bring to a boil. Cover and cook until the clams begin to open. Remove the clams from the pot with a slotted spoon as they open and transfer to a colander. (Discard any that do not open.) Drain and let cool. When cool enough to handle, remove the clams from their shells and reserve 18 shells for stuffing. Finely chop the clams and set aside.
   
   
2. Preheat the oven to 425° F.
   In a large skillet, cook the bacon until crisp. Transfer to a plate lined with paper towels. Drain all but 1 tablespoon of bacon fat. Over medium heat, add the butter to the pan and cook until melted. Add the garlic, shallots, scallions, parsley, basil and bell pepper and cook until softened (about 5 minutes), stirring well. Add the chopped clams and cook for about 2 minutes. Turn down the heat to very low; add the bread crumbs, red pepper flakes, and salt and pepper to taste. Mix well to combine. Crumble the bacon and add to the mixture. Add a bit of white wine or water if the mixture seems too dry. Remove from the heat.
   
   
3. With a large spoon, stuff the mixture into the reserved clam shells. Arrange the stuffed clams on a baking sheet and drizzle with the olive oil. Sprinkle the clams with the cheese, if desired. Bake the clams until the tops are lightly browned, about 10 minutes.Serve at once with lemon wedges and hot sauce.
   
   Serves 6
   (Makes 18 stuffed clams)