|Nutritional Guidelines (per serving)|
|Servings: Makes 18 (serves 6)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic preparation is simply the best clam recipe ever. Whenever bacon and butter appear in the same recipe, you know you're in for a treat! Not only are clams casino an easy recipe to prepare, they can be made ahead of time and popped under the broiler whenever you're ready.
- 18 medium (about 2 1/2-inches) fresh Littleneck clams
- 2 Tbs. unsalted butter
- 3 strips center-cut bacon, each sliced into 6 equal pieces (18 total)
- 3 Tbs. finely diced red bell pepper
- 3 garlic cloves, finely minced
- 1/3 cup plain breadcrumbs
- 1 Tbs. finely grated Parmesan cheese
- 1/8 tsp. freshly ground black pepper
- Pinch of salt
- 2 Tbs. chopped flat-leaf parsley
- Lemon wedges
- Rock salt (as needed)
- Gather the ingredients.
- Scrub the clams under cold running water until the shells are clean.
- Heat the butter in a large skillet over medium heat. Add the bacon and cook until not quite crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain and set aside.
- Add the red bell pepper to the bacon drippings in the skillet, and cook, stirring often, for 2 minutes. Add the garlic and cook for 1 minute more. Turn off the heat and stir in the breadcrumbs, Parmesan, black pepper, and salt. Reserve the mixture until needed.
- Add about 2 inches of water to a Dutch oven, or other heavy pot with a tight-fitting lid, and bring to a rapid boil over high heat. Add clams, cover, and cook for about 5 minutes, or just until the shells open. It's critical to remove and drain the clams as soon as they open. Allow the clams to cool until they can be handled.
- Twist and pull the clam shells apart, and remove the clam. Place the clam back into the deeper of the two shell halves. Spread the rock salt over the bottom of a heatproof baking dish, and nestle the clams in the top of the salt, pressing in slightly.
- Preheat the broiler to high. Divide the breadcrumb mixture evenly over the top of each clamshell, and top each with one piece of the bacon. Broil the clams, about 6 to 8 inches from the heat source, until the tops are browned and the edges of the bacon are crisp. Sprinkle the fresh parsley over the top, and serve hot with lemon wedges.
Recipe Notes and Tips
• Littlenecks clams are hard-shelled clams that are part of the quahog species. They are the smallest of clams, amounting to 7 to 10 per pound.