msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet’s Clams Casino
For the Bacon Bread Crumbs:
1/2 lb. Bacon, finely diced
1 C. unseasoned bread crumbs
Salt – to taste
Ground peppercorns – to taste
For the Bacon Bread Crumbs:
In a large skillet, cook the diced bacon over low - medium-high heat (lower heat if fat begins to smoke), stirring, until the bacon is browned and crisp, ≈ 7 minutes.
Add the bread crumbs to the pan with the bacon and fat. Stir and cook until the bread crumbs are lightly toasted, ≈ 3 minutes.
Taste and add salt and pepper to taste.
Transfer to a bowl and allow to cool.
For the Clams:
1/4 lb. (4 oz.) Bacon, finely diced
3 large shallots, minced fine (≈1 C.)
3 medium cloves of garlic, finely minced, grated, or pressed – or to taste
Pinch ground red pepper flakes
1/4 C. dry white wine
24 little neck clams, scrubbed with cool water
1/2 C. minced flat-leaf parsley, divided
2 sticks (1/2 lb. / 8 oz.) butter, softened
Salt – to taste
Ground peppercorns – to taste
Lemon wedges, for serving
For the Clams:
In a lg. pan, cook the bacon over medium-high heat until the fat has rendered, and the bacon is slightly browned and crisp, ≈ 3 minutes.
Stir in shallots, garlic, and red pepper flakes and cook until shallots have softened, ≈ 4 minutes.
Add white wine and clams, cover, and steam (checking frequently), until the clams begin to open.
Using a slotted spoon, remove the opened clams to a large bowl to cool.
Cover and continue to steam the clams (checking frequently), and move the clams to the bowl as they open.
Continue until all the clams have opened. (Some may open only a crack; this is fine, just pry the shell fully open.)
Clam Butter:
Uncover the pan and gently simmer, stirring occasionally, until the wine and clam liquor have evaporated and the shallot-bacon mixture has become jammy.
Remove from heat and allow to cool.
In a medium bowl, stir shallot-bacon mixture and 1/4 cup parsley into softened butter until completely combined.
Season to taste with salt and pepper (be careful not to over-salt).
Remove the top shell from each clam and discard.
Carefully scrape any rough edges from the hinge, making sure that nothing falls into the clam.
Loosen each clam from the bottom shell and place it back into the shell.
Place clams on a rimmed baking sheet.
Using a butter knife, spread clam butter onto clams, completely sealing each clam into the shell.
Sprinkle a small amount of bacon bread crumbs on the top of each clam, pressing to stick onto the butter.
Preheat oven to 450 °F.
Place the tray of clams into the oven and bake until the butter is melted, and the clams are fully heated. About 3 to 5 minutes.
Stir the remaining 1/4 C. parsley into the bread crumbs, and sprinkle generously on the top of each clam.
Return to oven for 1 minute to warm bread crumbs, then serve hot with lemon wedges.
For the Bacon Bread Crumbs:
1/2 lb. Bacon, finely diced
1 C. unseasoned bread crumbs
Salt – to taste
Ground peppercorns – to taste
For the Bacon Bread Crumbs:
In a large skillet, cook the diced bacon over low - medium-high heat (lower heat if fat begins to smoke), stirring, until the bacon is browned and crisp, ≈ 7 minutes.
Add the bread crumbs to the pan with the bacon and fat. Stir and cook until the bread crumbs are lightly toasted, ≈ 3 minutes.
Taste and add salt and pepper to taste.
Transfer to a bowl and allow to cool.
For the Clams:
1/4 lb. (4 oz.) Bacon, finely diced
3 large shallots, minced fine (≈1 C.)
3 medium cloves of garlic, finely minced, grated, or pressed – or to taste
Pinch ground red pepper flakes
1/4 C. dry white wine
24 little neck clams, scrubbed with cool water
1/2 C. minced flat-leaf parsley, divided
2 sticks (1/2 lb. / 8 oz.) butter, softened
Salt – to taste
Ground peppercorns – to taste
Lemon wedges, for serving
For the Clams:
In a lg. pan, cook the bacon over medium-high heat until the fat has rendered, and the bacon is slightly browned and crisp, ≈ 3 minutes.
Stir in shallots, garlic, and red pepper flakes and cook until shallots have softened, ≈ 4 minutes.
Add white wine and clams, cover, and steam (checking frequently), until the clams begin to open.
Using a slotted spoon, remove the opened clams to a large bowl to cool.
Cover and continue to steam the clams (checking frequently), and move the clams to the bowl as they open.
Continue until all the clams have opened. (Some may open only a crack; this is fine, just pry the shell fully open.)
Clam Butter:
Uncover the pan and gently simmer, stirring occasionally, until the wine and clam liquor have evaporated and the shallot-bacon mixture has become jammy.
Remove from heat and allow to cool.
In a medium bowl, stir shallot-bacon mixture and 1/4 cup parsley into softened butter until completely combined.
Season to taste with salt and pepper (be careful not to over-salt).
Remove the top shell from each clam and discard.
Carefully scrape any rough edges from the hinge, making sure that nothing falls into the clam.
Loosen each clam from the bottom shell and place it back into the shell.
Place clams on a rimmed baking sheet.
Using a butter knife, spread clam butter onto clams, completely sealing each clam into the shell.
Sprinkle a small amount of bacon bread crumbs on the top of each clam, pressing to stick onto the butter.
Preheat oven to 450 °F.
Place the tray of clams into the oven and bake until the butter is melted, and the clams are fully heated. About 3 to 5 minutes.
Stir the remaining 1/4 C. parsley into the bread crumbs, and sprinkle generously on the top of each clam.
Return to oven for 1 minute to warm bread crumbs, then serve hot with lemon wedges.
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