Top each clam with some bacon and peppers and bake until golden and warmed through, about 3 to 5 minutes. Mix thoroughly, then top each clam with some of the mixture. In a medium bowl, mix together the breadcrumbs, parmesan, olive oil, 2 tablespoons of the parsley, the Worcestershire sauce, garlic, lemon zest, salt, and pepper with the remaining 2 tablespoons of butter, along with 2 tablespoons of the reserved clam cooking liquid. Season with salt and transfer to the plate with the bacon. Add the peppers and cook until just soft, 2 minutes.Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Add the bacon and cook until crispy, 3 minutes. Meanwhile, melt half of the butter in a medium cast-iron skillet over medium.Carefully loosen the clams from the bottom shell and place on a small baking sheet lined with coarse salt. When the clams are cool enough to handle, remove the top shell from the clams, discarding. Using tongs, transfer the clams to a bowl. Cook until the clams just begin to open, 6 minutes. In a large saucepan, heat the white wine and clams with 1 cup|237 ml water.The baking time varies on your oven and the thickness of your bacon, but bake for about 15-20 minutes, until the bacon is crisp. Add the breadcrumb mix, dispersing evenly between the number of clams. Cut up the remaining lemon half and set aside for serving with the finished clams. Slice the lemon in half, and squeeze a couple drops of fresh juice onto each half-shell, careful not to drop any seeds. Then preheat the oven to 400F (you don’t want to do this until you’re done shucking, because shucking is hard work!). Shuck the clams onto the half shell, and place them onto a rimmed baking sheet. Turn off the heat and stir in the breadcrumbs to coat them all in the butter. I’ve made countless variations to his original recipe, but never strayed far from the basics.ġ teaspoon Tabasco or other preferred hot sauceĥ-6 pieces of bacon, chopped into enough pieces for the number of your clams In the kitchen, he showed me how to make clams casino with only a few ingredients. Being in the water and outdoors was part of the appeal, but I also found the instant gratification of scraping clams out of the seafloor to be impeccably satisfying in comparison to regular fishing, where you can sit there all day and not get a bite.Īfter our successful harvest, we rinsed off the clams, rakes, and waders with the garden hose. We went out in Pocasset and dug up a full peck (a wire basket with an inner-tube around it) of quahogs.

Clams casino recipe with bacon