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Feelin' lucky? We're playing with house money! This is one of those classic, old school recipes that adds a touch of class and a little luck to any dinner party or cocktail hour. Great when you're wearing a sharp suit and tie or that perfect cocktail dress, and works just as great lounging in yoga or sweat pants, too. Clams casino is a flavorful, savory dish that pairs well with champagne, wine, a good beer, or just plain good company. This is one of our favorite ways to eat clams, and the stuffing provides a richness that makes you feel like you deserve: royaly. From a seafood standpoint, being able to do something with fresh shellfish always brings something special to the table, and this recipe is easy to make. Add a touch of class to your next appetizer course, without having to break the bank or slave for hours. This comes together in 20-30 minutes. Today's your lucky day.
Timestamps:
Introduction: 0:00
Storytime: 0:10
Picking your clam: 0:40
Cooking the veggies and wine: 0:54
Making the stuffing: 1:10
Stirring the mixture: 1:40
Adding reserved clam juice: 1:48
Removing the shell: 2:20
Stuffing the clam: 2:20
Pulling the clam: 2:30
Adding the stuffing: 2:50
Back in the oven: 2:57
Taking a bite: 3:14
Ingredients for Clams Casino -
-12 fresh, hard-shell clams (top necks work, but we prefer cherrystones), rinsed and scrubbed
-2 Tbsp unsalted butter
-1/2 cup chopped red bell pepper
-1/3 cup chopped shallot
-1/4 cup dry white wine or vermouth (we like dry white FLX wine)
-1/2 cup coarse fresh panko or italian-style breadcrumbs
-1/4 cup finely grated Parmigiano-Reggiano cheese
-1/4 cup finely chopped fresh flat-leaf parsley
-Freshly ground black pepper
-1/2 lb. of sliced bacon, sliced crosswise 1/4 inch thick
-Lemon wedges, for serving
DIrections for Clams Casino -
-Turn oven broiler to high
-Put the clams on a rimmed baking sheet
-Broil until they open, about 5 to 7 minutes
-Wait until they're cool enough to handle, and discard the bottom shells, remove the clam, and then put the clam back in the top shell
-Don't get rid of the clam juice in your sheet, add it later to the stuffing
-While your clams are in the broiler, melt the butter, cook the pepper and shallots, about 5 minutes
-Stir in the wine and cook until the liquid is reduced by half, about 2 minutes or so
-Remove the skillet from the heat and stir in the breadcrumbs, cheese, parsley, bacon, and a few grinds of black pepper. (don't season with salt, they'll get too salty)
-Pour in any remaining clam juice, so it's a little moist
-Using your paws, take the breadcrumb mixture onto each clam, so it's almost heaping over the shell
-Broil the clams until the topping is just browned, about 5 minutes
-Serve with lemon wedges, and get lucky!
Bonus tip - This works well with Oysters too, and if you have some friends or family who don't eat pork, you can use turkey bacon instead, but you need that salty fix to send this dish up. Any leftover stuffing goes great in a piece of fish and baked.
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