Clams Casino

Serves: 3

Roxane Raynor

1 January 1970

Based on User reviews:

49

Spice

44

Sweetness

50

Sourness

43

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

4

Bacons (slices of lean, chopped fine)

1 cup

Onion (chopped)

1 large

Garlic (clove, minced)

1 tbsp

Olive Oil

1 cup

Red Bell Pepper (finely diced)

1 cup

Green Bell Pepper (finely diced)

1 tsp

Wine Vinegar

1 tbsp

Freshly Grated Parmesan

1

Coarse Salt (for filling the pan and platter)

Directions:

1

In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet

2

In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the orégano, and cook the mixture, stirring, until the bell peppers are crisp-tender

3

Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste

4

The bell pepper mixture may be made 1 day in advance and kept covered and chilled

5

Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400°F

6

Oven for 12 to 15 minutes, or until they are just cooked through

7

Arrange the clams on a platter filled with more of the coarse salt

8

In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet

9

In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the orégano, and cook the mixture, stirring, until the bell peppers are crisp-tender

10

Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste

11

The bell pepper mixture may be made 1 day in advance and kept covered and chilled

12

Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400°F

13

Oven for 12 to 15 minutes, or until they are just cooked through

14

Arrange the clams on a platter filled with more of the coarse salt