1. Classic Clams Casino - Recipe - FineCooking
2. Clams Casino In Oven Baked Fish
3. The Very Best Baked Clams Casino // Video - The Suburban Soapbox
4. Clams Casino Recipe - Allrecipes.com
5. See All Results For This Question
6. Clams Casino In Oven Baked Pork Chops

According to Linda Beaulieu, author of The Providence and Rhode Island Cookbook, Clams Casino originated with “Julius Keller, maitre d’ in the original casino next to the seaside Towers in Narragansett.” As with many classic dishes, there are numerous versions. This one uses quahogs, but you could use cherrystones if you prefer, doubling the number.

Clams casino dip Combine all ingredients in baking dish, except butter. Pour melted butter over top of mixture and bake in 350 degree oven for 45 minutes to. Place the clams on a rimmed baking sheet or a 9x13 baking dish and place under the broiler until they start to pop open, 8-10 minutes. Once they've popped open, remove from the oven and let cool a. Preheat oven to 450°. Spread salt into an oven-safe metal serving platter or a 15x10x1-in. Shuck clams, reserving bottom shells; drain liquid (save for another use). Arrange clams in salt-lined pan. Combine the bread crumbs, 2 tablespoons parsley, oil, garlic, cayenne and pepper; spoon over clams. Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Ingredients

• 2 slices bacon
• 6 quahogs
• 15 ml* (1 tablespoon) butter
• 45 ml (3 tablespoons) olive oil
• 177 ml (¾ cup) finely chopped onion
• 4 cloves garlic
• 118 ml (½ cup) finely chopped green peppers
• 237 ml (1 cup) Italian-style dried bread crumbs
• 15 ml (1 tablespoon) chopped fresh oregano
• 2.5 ml (½ teaspoon) red pepper flakes
• 118 ml (½ cup) grated Parmesan cheese
• 30 ml (2 tablespoons) chopped flat-leaf parsley
• Lemon wedges, for serving

*Metric conversions by The Cook’s Cook

Preparation

1. Preheat the oven to 232°C (450˚F).

2. In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon from the pan, draining it on paper towels. Crumble into small pieces and reserve.

3. Wash the clams. Place them in a baking dish with 118 ml (½ cup) water. Bake until the clams open — about 15 minutes, depending on size. Discard any that do not open. When they are cool enough to handle, separate the shells and remove the meat, reserving the shells. Chop the clam meat coarsely and set aside. Reduce the oven heat to 204°C (400˚F).

4. Add the butter and 30 ml (2 tablespoons) of the oil to the skillet, and sauté the onion, garlic, and peppers until soft.

5. Add the bread crumbs, reserved bacon, oregano, red pepper flakes, cheese, sautéed vegetables, and chopped clams. Mix well. Fill the clamshells with this mixture and place them on a baking sheet. Sprinkle with the parsley and drizzle with the remaining oil. Bake at 204°C (400˚F) until browned; about 5 minutes.

This clams casino is layered with flavors, but easy to prepare. [Photograph: Vicky Wasik]

Clams casino should be a great dish—what could be bad about clams, bacon, butter, and bread crumbs? But all too often, it’s executed all wrong. Not this time. Meet the make-ahead, no-shuck, easy-as-pie clams casino recipe that just happens to taste better than most others out there.

Why It Works

• Toasting panko bread crumbs in rendered bacon fat makes a crispy topping that’s also a vehicle for flavor.
• Cooking the clams first allows us to collect all their juices, then reduce them down with shallots, garlic, more bacon, and white wine. The eventual result: bacon-clam compound butter.
• Pre-cooking the clams, then packing them back into their shells with the compound butter, means that this recipe, unlike most others, can be made well ahead of time and finished in the oven right before serving.

Classic Clams Casino - Recipe - FineCooking

Clams Casino In Oven Baked Fish

Ingredients

The Very Best Baked Clams Casino // Video - The Suburban Soapbox

• For the Bacon Bread Crumbs:
• 6 ounces bacon, finely diced
• 1 cup panko bread crumbs
• Kosher salt and freshly ground black pepper
• For the Clams:
• 2 ounces bacon, finely diced
• 3 large shallots, minced (about 1 cup)
• 3 medium cloves garlic, minced
• Pinch red pepper flakes
• 1/4 cup dry white wine
• 24 littleneck clams, purged and scrubbed (see note)
• 1/2 cup minced flat-leaf parsley, divided
• 2 sticks (8 ounces) unsalted butter, softened
• Kosher salt and freshly ground black pepper
• Lemon wedges, for serving

Directions

Clams Casino Recipe - Allrecipes.com

1. 1.

   For the Bacon Bread Crumbs: In a large skillet, cook 6 ounces diced bacon over medium-high heat, stirring, until fat has rendered and bacon is browned and crisp, about 7 minutes. Lower heat if skillet gets too hot and begins to smoke.

2. 2.

   Stir in bread crumbs to evenly coat in bacon fat and cook, stirring and tossing, until bread crumbs are lightly toasted, about 3 minutes. Transfer to a bowl to cool. Season very lightly with salt and pepper.

3. 3.

   For the Clams: In a large sauté pan, cook 2 ounces diced bacon over medium-high heat until fat has rendered and bacon is lightly browned and crisp, about 3 minutes. Stir in shallots, garlic, and red pepper flakes and cook, stirring, until shallots have softened, about 4 minutes.

4. 4.

   Add white wine and clams, cover, and cook, checking occasionally, until the clams begin to open. Using tongs, transfer opened clams to a large bowl to cool, continuing to cover sauté pan and checking frequently for newly opened clams. Continue until last clams have opened. (Some may open only a crack; this is fine, just pry the shell fully open.)

5. 5.

   Uncover sauté pan and cook, stirring, until wine and clam liquid have evaporated and the shallot-bacon mixture has become jammy. Remove from heat and allow to cool.

6. 6.

   In a medium bowl, stir shallot-bacon mixture and 1/4 cup parsley into softened butter until thoroughly incorporated. Season lightly with salt and pepper. (Clams can be salty, so be careful not to over-season.)

7. 7.

   Working one at a time, pry off top shell of each clam and discard, making sure no shell fragments from hinge fall into clam. Free each clam from bottom shell, then set back in bottom shell and transfer to a rimmed baking sheet.

8. 8.

   Using a butter knife, pack clam butter all around and over each clam, sealing each into the bottom shell. Sprinkle a small amount of bacon bread crumbs on top of each clam, pressing lightly to adhere. At this point, you can cover the baking sheet with plastic and refrigerate clams for up to 1 day before cooking. (You will have clam butter left over; keep it refrigerated in a sealed container for up to 1 week. It’s delicious tossed with spaghetti for an easy weeknight meal.)

9. 9.

   When ready to serve, place clams in a 450°F oven and cook until butter is melted and clams are fully heated through, 3 to 5 minutes. Stir remaining 1/4 cup parsley into bread crumbs, then sprinkle a generous amount on top of each clam. Return to oven for 1 minute to warm bread crumbs, then serve right away with lemon wedges.

Special Equipment

Rimmed baking sheet

Notes

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To purge clams, submerge them in a large container of salted cold water and let stand for 30 minutes. Lift out clams. If there is no sand in the bottom of the container, they’re ready to scrub and use. If there is sand, drain and rinse the container, fill with fresh salted water, and return clams for 30 more minutes. Continue this process until the water is clear and free of sand.

Clams Casino In Oven Baked Pork Chops

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