Some people say that everything tastes better with bacon, and in the case of clams casino, they are right. Clams casino, an indulgent mix of littleneck clams topped with a butter-soaked mixture of breadcrumbs and bell pepper and topped with crispy bacon, is a New England dish that dates back to the early 1900s. Littleneck clams are a good source potassium, iron and omega-3 fatty acids and contain roughly 10 calories and 1 g of fat per clam. With the addition of butter, breadcrumbs and bacon, however, dieters should only consume clams casino in moderation.
Prepare the Clams
Step 1
Rinse clams under cold, running water to remove any sand, and scrub the outside of the shells with a vegetable brush.
Step 2
Place 2 cups of water in a Dutch oven or large pot, and set the pot over high heat. Place the clams in the pot when the water begins to boil. Cover and cook the clams for roughly 2 to 3 minutes or until their shells open. Do not overcook the clams, as they become very chewy when overcooked. Remove the clams from the pot and set them aside to cool.
Step 3
When the clams are cool enough to handle, remove the shell half that is smallest by bending it away from the other shell.
Step 4
Run a paring knife between the clam and the remaining shell to loosen the meat.
Prepare the Topping
Step 1
Cut the bacon slices into 16 pieces, and cook them in the hot skillet until they begin to render some of their fat, roughly 3 to 4 minutes. Do not allow the bacon to crisp. Remove the bacon from the pan and set it aside.
Step 2
Add 1 tbsp. of butter to the skillet, and allow the butter to melt. Do not let the butter brown.
Step 3
Add the bell pepper to the pan and cook for 3 to 5 minutes, stirring frequently, or until the pepper begins to soften. Add the minced garlic to the pan and cook for an additional 2 minutes. Do not allow the garlic to brown or burn, as it will impart a bitter taste to the finished dish.
Step 4
Transfer the vegetable mixture to a small mixing bowl. Add in the breadcrumbs, black pepper to taste, the Worcestershire or hot pepper sauce and the Parmesan cheese. Toss to combine.
Assemble and Cook the Clams
Step 1
Place the oven rack 8 to 10 inches from the broiler. Preheat the broiler to high.
Step 2
Arrange the clams on a baking dish, and place roughly 1 tbsp. of the breadcrumb mixture on each clam. Top each clam with one piece of bacon.
Step 3
Place the pan in the oven and cook the dish for roughly 6 minutes, or until the breadcrumb topping begins to brown and the bacon becomes crisp.
Step 4
Remove the pan from the oven and garnish the dish with minced parsley. Serve it with fresh lemon wedges.
Tips and Warnings
- Play with the ingredients in the breadcrumb topping to add your own unique twist. Celebrity chef Giada DiLaurentiis adds shallots, oregano, pancetta and white wine to her clams casino, while Emeril Lagasse favors andouille sausage in his.
- The U.S. Food and Drug Administration cautions that you should only use live, fresh clams to prevent the possibility of food-borne illness. Discard any clams with cracked or broken shells, as well as any that do not open their shells during the cooking process. Before cooking them, perform the tap test on any clams with open shells. When you tap lightly on the shell, it should close. If it does not, discard the clam.
Things You'll Need
- Dutch oven or large pot
- 16 littleneck or cherrystone clams
- Small skillet
- 4 slices bacon
- 1 tbsp. butter, unsalted
- 1/2 green or red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1/3 cup bread crumbs
- Small mixing bowl
- Coarsely ground black pepper
- 1 tsp. Worcestershire or hot pepper sauce
- 1 tbsp. Parmesan cheese, shredded
- Paring knife
- Italian parsley, minced
References
- FoodNetwork.com; Clams Casino Recipe; Giada DiLaurentiis
- FoodNetwork.com; Clams Casino; Emeril Lagasse
- U.S. Food and Drug Administration: Fresh and Frozen Seafood: Selecting and Serving it Safely
- Narragansett; Recipe of the Week: Clams Casino and Their Origin; April 2011
- Cherrystone Aqua Farms: The Perfect Food
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