Breakfast & Brunchcoleycooks4.3
Incredible Clams Casino
A classic seafood dish that’s made even better at home! Tender fresh clams nestled in the bottom shell, topped with crispy bacon, buttery golden brown breadcrumbs, and fresh parsley and lemon.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 35 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
- skillet
- bowl
- oven
- baking sheet
📝 Preparation Steps
1
Prepare the Clams
2
Add the white wine and ½ cup of water to a large pot and place over high heat. Bring the liquid to a boil, then add the clams.
3
Cover and steam for ⏱️ 3-4 minutes, then check and remove any open clams with a pair of tongs. Cover and continue cooking, checking once every minute or so and removing clams as they open.
4
They will open at different rates, so give them plenty of time - up to ⏱️ 15 minutes. Discard any that don’t open by that point.
5
Reserve ½ cup of the liquid, then pour the rest into a large rimmed baking pan or half sheet pan. Let the clams cool while you prepare the topping.
6
Make the Topping
7
Melt the butter in a medium skillet over medium heat. Add the breadcrumbs and stir until golden and fully coated in butter, about ⏱️ 2 minutes. Transfer to a bowl and set aside.
8
Wipe out the skillet, then add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and add it to the bowl with the breadcrumbs, leaving the rendered fat in the pan.
bacon (thick-cut, diced)4 slices
9
Add the chopped red pepper and shallots to the pan and sauté until softened, about ⏱️ 5-6 minutes. Stir in the garlic and crushed red pepper flakes and cook for ⏱️ 1 minute more.
garlic (minced)1 clove
10
Pour in the reserved clam-wine liquid and let it cook down for a few minutes, until it's nearly evaporated, but still moist.
11
Stir in the lemon zest, half of the parsley, the cooked bacon and breadcrumbs. Season with freshly cracked black pepper and just a touch of salt since the clams and bacon are already salty. Taste and adjust as needed.
lemon zest1 teaspoonbacon (thick-cut, diced)4 slices
12
Assemble and Bake
13
Preheat the oven to 425℉.
14
Remove the top shell from each clam and discard it.
15
Spoon the breadcrumb mixture generously over each clam, packing it on well. Arrange the stuffed half-shell clams on the baking sheet.
16
Bake the clams for ⏱️ 6-8 minutes, or until the tops are golden and the liquid on the pan is bubbling. For extra crispy tops, finish under the broiler for ⏱️ 1-2 minutes, but keep a close eye to avoid burning.
17
Sprinkle with the remaining parsley and serve hot with lemon wedges on the side.
Lemon wedges (for serving)
Nutrition Facts
calories
215 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
158 mg
protein Content
3 g
trans Fat Content
0.5 g
cholesterol Content
40 mg
carbohydrate Content
8 g
saturated Fat Content
9 g
unsaturated Fat Content
8 g
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