Clams Casino

Clams Casino

I do not remember where I first had Clams Casino.  I do remember loving it.  Honestly this dish is the best way to eat clams.

Because I love them so, I order them whenever I see them on a menu. Every chef has a different recipe.  However, bacon and breadcrumbs are the two constants. I use smoked bacon and smoked salt because I love that flavor. I also add chopped clams to my stuffing, because hey-more clams.

Servings:24 clams
Time:  Prep 15 Cook: 25
Hardware: Steamer or large pot, skillet, bowl, cutting board and knives, measuring spoons and cups, tongs, a wooden spoon, can opener, foil, and a baking sheet

Ingredients:

• 24 small clams (little neck or cherry stone) or 18 large (quahogs)
• 1 shallot (less than ¼ cup)
• 2 cloves garlic
• 4 slices of nitrate free smoked bacon
• ½ cup regular breadcrumbs
• 2 tablespoons fresh parley
• 1 teaspoon Worcestershire sauce
• 1 tablespoon butter
• 1-6.5 ounce can chopped clams
• Salt
• Hot sauce

Clams, bacon, breadcrumbs

1. Line the baking sheet with foil.  Pre-heat the oven to 375˚.
2. Drain the canned clams, reserving about 2 tablespoons of the liquid.
3. Clean and scrub the clams.  Put water into the steamer or the pot of water to boil.
4. Slice the shallot and garlic. Chop the bacon. Put the Shallot, garlic, and bacon in a cold pan over medium heat. Cook until the bacon is almost cooked.  About 10 minutes. Stir enough to keep anything from sticking.
5. While the bacon is cooking, steam the clams, just until they open. You aren’t trying to cook them, just make it easier to shuck them.  As soon as the clam opens a little remove them to the bowl.  Set aside.
6. When the bacon has cooked through, stir in the Worcestershire sauce, butter, canned clams and reserved liquid.  Stir until everything is thoroughly combined and the breadcrumbs are moist.  Remove from the heat.  Stir in the torn parsley.  If the stuffing is dry, add more butter.
7. Shuck the clams over the breadcrumbs.  Use a knife to loosen the clams.  Place them back into one half of the shell.  Place the shells on the foil lined baking sheet. If the clams don’t rest upright you can sprinkle enough salt on the foil to keep them from rocking.
8. Taste the stuffing and adjust the salt.  Pack each one of the shells heaping full.  Bake for 10 minutes or until the stuffing is crispy on top.  Serve hot.  Offer your guest hot sauce.

To store clams, place them in an open container covered in a moist paper towel.  Keep the towel moist. Store them in the fridge.  Do not place them in water or sealed in a container or they will suffocate.  Discard broken clams or clams that do not open.