Billman's Clam Casserole
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
39
Spice
49
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil1 large
Onion (chopped)2 tbsps
Oregano (dried)2 tsps
Kosher Salt1.5 tsps
Garlic Powder1 tsp
Ground Black Pepper4 cloves
Garlic (thinly sliced)Directions:
1
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes
2
Drain the bacon slices on a paper towel-lined plate, reserving about 1 tablespoon of the bacon grease in the skillet
3
Crumble the bacon and set aside
4
Preheat an oven to 375 degrees F (190 degrees C)
5
Grease a casserole or pie dish with butter
6
Heat the reserved bacon grease and olive oil in the skillet over medium heat
7
Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes
8
Season with oregano, salt, garlic powder, pepper, and bay leaves
9
Stir in the garlic, and cook until the garlic has softened, about 5 minutes more
10
Add the clams and the crumbled bacon; cook and stir until the clams are warmed through, 5 to 7 minutes
11
Pour in about 3/4 of the reserved clam juice, lemon juice, and hot pepper sauce
12
Increase heat to medium-high, and simmer for 3 to 5 minutes
13
Slowly stir in the bread crumbs until the mixture resembles coarse oatmeal
14
If it becomes dry, add some of the remaining reserved clam juice
15
Stir in half of the Parmesan cheese, then pour the clam mixture into the prepared casserole dish
16
Sprinkle the remaining Parmesan cheese on top
17
Bake in the preheated oven until golden brown and bubbly, about 30 minutes
18
Increase the oven temperature to 425 degrees F (220 degrees C), and continue baking until the edges are crisp, 5 to 10 minutes
19
Allow casserole to cool for at least 15 minutes
20
Serve with lemon wedges and parsley sprinkled on top