Clams Casino
Perfect to serve for any occasion, these little guys will surely please both you and your guests!
Ingredients
- 24 large Manila clams, rinsed
- 3 slices bacon, cut roughly in 1-inch pieces
- 2 tbsp. butter tips & tricks
- 1/3 cup shallots, finely chopped
- 1/3 cup roasted red peppers, finely chopped tips & tricks
- 1/4 cup dry white wine
- 2 large cloves garlic, pressed
- 1/2 cup Panko® breadcrumbs
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 small pinch cayenne pepper, or to taste
- 1 tbsp. fresh parsley, finely chopped tips & tricks
- 1/4 cup Grana Padano, grated and divided
- lemon wedges, for garnish
Directions
- In a medium saucepan over medium-high heat, place a steaming basket. Fill all the way up to the bottom of the basket with water; bring to a boil.
- When water is boiling, add clams, cover and steam for ONLY 4 minutes. Remove from the heat and transfer to a bowl to cool.
- In a small skillet over medium heat, add bacon and butter; cook until brown but not crispy. Transfer the bacon to a plate lined with paper towels.
- Return the skillet to the burner and add shallots along with roasted red peppers; sauté 1 minute before adding white wine. Cook until the liquid is reduced by 2/3rds. Add garlic and sauté for 1 minute; remove from the heat.
- Chop cooked bacon into small pieces; set aside.
- In a medium bowl, combine the roasted red pepper mixture, chopped bacon, breadcrumbs, freshly ground black pepper, cayenne pepper and 2 tbsp. grated cheese. Mix the ingredients until very well blended.
- Preheat the oven on broil placing the rack about 10-inches from the heat element.
- Separate clams from the shells and keep the deepest half as a cooking vessel. Place the shells in a baking dish covered with coarse sea salt.
- Spoon the bacon mixture into each shell. Sprinkle a little cheese on top and then parsley.
- Transfer to the oven and broil for 5 minutes or until the top is slightly browned. Serve immediately with lemon wedges.