- Arrange clams on baking sheet. The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil. When ready to serve, preheat broiler. Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
- Drain clams, reserving 2 tablespoons juice. In a large bowl, combine the clams and remaining ingredients; stir in the reserved clam juice. Spoon into greased 6-oz. Custard cups or clamshell dishes; place on baking sheets. Bake at 350° for 10-15 minutes or until heated through and lightly browned.
- Open all the clams on the half shell and place them in a baking pan. Cove the top of each clam with the mix. Bake at 450F for about 10-13 minutes.
- Place the shells on a baking sheet. Pour about a glass of water onto the baking sheet, enough to cover just the bottom of the baking sheet. Place the baking sheet in the oven and cook for 15 minutes. Remove the clams oreganata from the oven and serve with a sprinkle of fresh parsley on top and a side of hot sauce for topping.
Preheat oven to 400 degrees. Heat clams and water in braising pan on HIGH, covered; steam 4-5 min, just until clams begin to open. Remove from heat; discard any clams that did not open. Strain clams into a bowl, reserving liquid. Add bacon and shallot to braising pan on MED-HIGH. Cook, stirring, about 5 min, until bacon is crispy.
Continuing with the Vegas theme for the weekend…
Shucking clams is a ridiculous process, especially when one does not have a shucking knife. I will admit this is a recipe I will probably never make again. It was quite tasty, but shucking clams just isn’t an everyday activity. The best part of this recipe was the topping that went on the clams. If I could find a way to put that topping on everything and anything I definitely would. It had a delicious blend of shallot and garlic and cheese, which is pretty much all I need in life.
There are a million variations of clams casino, but I liked this one because it was gluten free from the get go. Nearly every other recipe I saw included breadcrumbs. Most gluten free breadcrumbs don’t stand up to high heat, so this one was perfect. The parmesan on top definitely get it a slight crunch, so the breadcrumbs weren’t even needed.
Clams Casino
From Giada De Laurentiis
- 2 tablespoons olive oil
- 2 ounces sliced pancetta or bacon, finely chopped
- 1 cup finely diced red bell pepper
- 1/3 cup chopped shallots
- 2 large garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/3 cup dry white wine
- 4 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper
- 18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved
Cooking Clams Casino Boil Recipe
- 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. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
- Preheat the oven to 500 degrees F.
- Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
- Arrange the clams on the platter and serve