Clams Casino
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
51
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Scallions (chopped)1 tbsp
Thyme Leaves (chopped fresh)1 cup
Panko Bread Crumbs1
Salt1 cup
Grated Parmesan24 small
Parsley (sprigs, for garnish)Directions:
1
Steam clams in a covered skillet filled with a small amount of water
2
Discard any clams that do not open
3
Remove top shell and discard
4
Leave the clam on the remaining half-shell, but loosen the meat by slicing it at the point where it is attached to the shell
5
Place on a baking sheet and set aside
6
Fry bacon until crisp and set aside on paper toweling to drain
7
Pour off most of the bacon drippings except for about 1 tablespoon (enough to coat the bottom of the pan)
8
Saute scallions, parsley and thyme in the bacon drippings for a couple of minutes to integrate flavors
9
Remove from heat and stir in bread crumbs
10
Crumble in bacon and combine
11
Season with salt and pepper as needed
12
Preheat the broiler
13
Spoon herb mixture over the clams on the half shell and sprinkle a small amount of Parmesan on top of each
14
Toast in the broiler and serve garnished with parsley sprigs