CLAMS CASINO RECIPE

From a tiny BEACH kitchen:

Clams casino became a favorite of mine when my brother Billy would dig clams on Martha’s Vineyard.  Billy would come back to the house with a pail full of cherrystones.  We would spend “some time” at the kitchen counter shucking these open.   I always passed the hardest ones over to Billy to open. Sometimes you just have to let the calms “rest” and forget you are nearby.

Note to Non-Shuckers:  Read below to find out the easiest way to open the clams without worrying about cutting your hand off during the process.

Once you get the hang of opening the clams, it becomes a competitive part of making the dish, and making some fun memories too.  ~Sheryl

INGREDIENTS:

  • 18 Medium sized cherrystone or littleneck clams
  • 2 TBSP unlsalted butter
  • 3 Strips center-cut bacon, each sliced into 6 pieces (18 total)
  • 3 TBSP finely diced red pepper
  • 3 garlic cloves, finely minced
  • 1/3 cup plain breadcrumbs
  • 1 TBSP finely grated Parmesan
  • pinch of salt
  • freshly ground pepper
  • 2 TBSP chopped fresh parsley
  • lemon wedges
  • Rock salt (or Kosher salt)

Heat butter in a skillet over medium heat.  Add bacon and saute until cooked but not quite crisp.  Transfer bacon pieces to paper towel.  Reserve butter in pan and add red pepper and saute 2 minutes.  Add garlic and saute 1 minute more.

Turn off heat and stir in breadcrumbs, Parmesan, pinch of salt and pepper.   Reserve until needed.

For those of you who do not know how to “shuck” a clam, I will give you the easy way out :

Add about 2 inches of water to a pot.  Bring to rapid boil.  Add clams and cover.  Cook for 2 minutes.  Pull out open clams.  Cover and cook another minute.  Pull out open clams.  Repeat until all clams are opened.  It’s CRITICAL to remove the clams as soon as they open.  Allow clams to cool until they can be handled.  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 in a baking dish.  Set the clams on top of the salt and press down slightly.  This will keep the clams from moving and spilling out their contents.

Spoon the breadcrumb mixture evenly over the top of each clamshell.

Top with a piece of bacon.

Broil on high until tops are crisp and brown ( 4- 6 minutes).

Sprinkle on fresh parsley and serve while hot with lemon wedges.

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Posted on October 12, 2011, in Appetizers, Fish and Shellfish, Photography and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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