Clams Casino
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
48
Sourness
46
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Shallot (minced)2 large
Garlic Cloves (minced)1 tsp
Kosher Salt1 pinch
Cayenne Pepper1 cup
Sourdough Bread (crumbs)Directions:
1
Cook the bacon in a medium skillet over medium heat until crisp
2
Drain and chop fine
3
Set aside
4
In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined
5
Set aside
6
Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes
7
(Do this in batches if needed
8
) Set aside
9
When cool enough to handle, remove the top shells and discard
10
Slide a knife under each clam to loosen it in the shell
11
Crumple a large piece of aluminum foil and spread it out on a baking sheet
12
(The creases in the foil help keep the clams from tipping over
13
) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs
14
Evenly space the clams on the prepared baking sheet
15
(The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving
16
) Place a rack about 4 inches from the broiler element and preheat
17
Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes
18
Serve warm