Casino Style Stuffed Clams

Ingredients

• 18 medium-sized (about 2 1/2-inches) littleneck clams
• 2 tablespoon unsalted butter
• 3 strips center-cut bacon, each sliced into 6 equal pieces (18 total)
• 3 tablespoon finely diced red bell pepper
• 3 garlic cloves, finely minced
• 1/3 cup plain breadcrumbs
• 1 tablespoon finely grated Parmesan
• 1/8 teaspoon freshly ground black pepper
• pinch of salt
• 2 tablespoons chopped flat leaf parsley
• lemon wedges
• rock salt as needed

Instructions

1. Heat butter in a skillet over medium heat. Add the bacon and saute until cooked, but not quite crisp. Using a slotted spoon, transfer the bacon to a plate and reserve.
2. Add the red pepper to the bacon drippings in the skillet, and cook 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.
3. 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.
4. Twist and pull the clamshells apart, and remove the clam. Place the clam back into the deeper of the two shell halves. Spread the rock salt on a heatproof baking dish, and set the clams on top of the salt, pressing in slightly.
5. Divide the breadcrumb mixture evenly over the top of each clamshell, and top with one piece of bacon. Broil on high, about 8 inches from the heat, until the tops are browned and the edges of the bacon are crisp. Sprinkle on the fresh parsley, and serve hot with lemon wedges.

Jul 18, 2019 Arrange clams in salt-lined pan. Combine the bread crumbs, 2 tablespoons parsley, oil, garlic, cayenne and pepper; spoon over clams. Bake 15-18 minutes or until clams are firm and bread crumb mixture is crisp and golden brown. Sprinkle with remaining parsley. Stuffed Clams Also known as “stuffies,” these stuffed clams, flavored with onion, celery, and green pepper, are a signature Rhode Island dish. When preparing clams, many prefer to remove the dark stomachs for aesthetic reasons. It’s also popular to bake the mixture in littleneck clam shells.

Makes 18 Clams Casino

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Notes

Ask your fishmonger to shuck the clams for you, leaving them on the half-shell, and tell him to reserve ½ cup of the clam juice. Then all you have to do when you get home is stuff and bake them. These are best served hot out of the oven, but you can lower the temperature and keep them warm for a limited time before serving (no more than 15 minutes, or the clams will get dry and tough) if needed. If you’re not a fan of spicy peppers, you can substitute roasted red peppers or sweet pickled peppers for the hot ones. I tell my eager guests to go slowly: straight out of the oven, the clams can be quite hot if eaten too quickly.

Ingredients

• 24 littleneck clams, shucked, plus ½ cup clam juice
• 1 cup panko bread crumbs
• ½ cup finely chopped scallions
• ¼ cup grated Grana Padano
• 2 hot pickled cherry peppers, seeded and finely chopped, plus 2 tablespoons brine from the jar
• 1 tablespoon chopped fresh Italian parsley
• ¼ teaspoon kosher salt
• ¼ cup extra-virgin olive oil
• ¾ cup dry white wine

Directions

Preheat oven to 425 degrees. Set the clams on a rimmed sheet pan. In a medium bowl, combine the panko, scallions, grated cheese, pickled cherry peppers, parsley, and salt, and toss with a fork. Drizzle with 2 tablespoons oil, and toss again to make a moist stuffing.

Press some stuffing over each clam, dividing evenly and leaving a couple tablespoons filling in the bowl. Stir the reserved stuffing and the pepper brine into the white wine, and pour this into the bottom of the pan. Add ½ cup of the reserved clam juice.

Drizzle the clams with the remaining 2 tablespoons olive oil. Bake until filling is crisp and golden, about 15 to 18 minutes. Serve hot or at room temperature.

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Casino Style Stuffed Clams Fish