Clams Casino
Rhode Island's proudest bar snack: littleneck clams half-shelled and loaded with a smoky mix of bacon, sweet pepper, and butter, then broiled until the clam liquor bubbles and the bacon edges crisp to a dark, salty crunch.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
In a skillet over medium heat, cook the diced bacon until the fat has rendered and the edges begin to crisp — about 5 minutes. Do not cook to full crispness; it will finish under the broiler. Add the diced pepper and shallots and cook another 3 minutes until softened. Remove from heat. Stir in the softened butter and red pepper flakes. The mixture will look loose and greasy — correct.
Scrub the clams under cold water to remove grit. Shuck each clam: hold it in a folded towel, insert an oyster or clam knife at the hinge, twist to pop, then slide the knife along the top shell to sever the muscle. Discard the top shell. Sever the bottom adductor muscle to loosen the clam in the shell but leave it resting in the cupped bottom shell. Reserve all the clam liquor that pools in the shell.
Preheat the broiler to high. Arrange the shucked clams on a foil-lined baking sheet; crumple the foil into ridges to keep the shells level. Place a generous teaspoon of the casino stuffing on top of each clam, mounding it slightly. Broil 4–6 inches from the heating element for 4–6 minutes, until the clam edges curl, the liquor bubbles, and the bacon on top is deeply golden and just starting to crisp at the edges. Watch constantly — broilers vary wildly.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.