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Directions

{{model.addEditText}} Print

• Prep

  35 m

• Cook

  30 m

• Ready In

  1 h 5 m

1. In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
2. Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
3. Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
4. In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
5. Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

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Directions

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

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.

More Clam, Mussel, and Oyster Recipes

• Lobster Boil
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• Italian Seafood Salad (Insalata di Mare)
• Oysters Rockefeller
• New England Clam Chowder
• View All Clam, Mussel, and Oyster Recipes

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Clams Casino Has Every Reason to Be a Great Dish. Now It Is. Daniel Gritzer Culinary Director

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Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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Clam Recipes

175 recipes

• 4 slices bacon
• 1/2 teaspoon dried oregano
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons dried parsley
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• Add all ingredients to list

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Save Saved Remove Read comments Read {count} comments Recipe by: Food Network Kitchens Cook time 15 Cook time Prep time 20 Prep time Serves 6 to 8 Serves Skill Easy Skill Ingredients Method Ingredients

• 3 slices streaky bacon (about 55g)
• 55g unsalted butter, softened
• 2 tbsp. minced shallots
• 2 large garlic cloves, minced
• 2 tsp minced fresh flat-leaf parsley leaves
• 2 tsp freshly squeezed lemon juice
• 1/4 tsp. salt
• Pinch cayenne pepper
• 36 little neck or cherrystone clams, scrubbed
• 50g sourdough breadcrumbs

Print recipe Method

Serves: 6 to 8 starter servings

Starters

American

Seafood

Baked

Clam

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• Yield:Makes 2 dozen clams, serving 6 to 8
• Active time: 1 hour
• Total time:1 hour (plus 30 minutes to 1 1/2 hours purging time)
• Rated: 4.4

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