When cool enough to handle, remove top shells, taking care not to get any shell in meat, and discard. Tip out any oyster and clam liquor still in shells onto baking sheet. Loosen meat from shells with an oyster knife; transfer (still in shells) to another parchment-lined rimmed baking sheet. In the same pan add 1 Tbs of EV olive oil, the shallots, the garlic and the the peppers. Saute for about 5 mins. Add the wine and the parsley.

• Baking Time For Clams Casino
• Baked Clams Casino Dip Recipe
• Cooking Clams Casino Boil Recipe

Baking Time For Clams Casino

Continuing with the Vegas theme for the weekend…

Shucking clams is a ridiculous process, especially when one does not have a shucking knife. I will admit this is a recipe I will probably never make again. It was quite tasty, but shucking clams just isn’t an everyday activity. The best part of this recipe was the topping that went on the clams. If I could find a way to put that topping on everything and anything I definitely would. It had a delicious blend of shallot and garlic and cheese, which is pretty much all I need in life.

There are a million variations of clams casino, but I liked this one because it was gluten free from the get go. Nearly every other recipe I saw included breadcrumbs. Most gluten free breadcrumbs don’t stand up to high heat, so this one was perfect. The parmesan on top definitely get it a slight crunch, so the breadcrumbs weren’t even needed.

Clams Casino
From Giada De Laurentiis

• 2 tablespoons olive oil
• 2 ounces sliced pancetta or bacon, finely chopped
• 1 cup finely diced red bell pepper
• 1/3 cup chopped shallots
• 2 large garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1/3 cup dry white wine
• 4 tablespoons freshly grated Parmesan
• Salt and freshly ground black pepper
• 18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved

1. Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
2. Preheat the oven to 500 degrees F.
3. Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
4. Arrange the clams on the platter and serve

Ingredients

• 18 medium-sized (about 2 1/2-inches) littleneck clams
• 2 tablespoon unsalted butter
• 3 strips center-cut bacon, each sliced into 6 equal pieces (18 total)
• 3 tablespoon finely diced red bell pepper
• 3 garlic cloves, finely minced
• 1/3 cup plain breadcrumbs
• 1 tablespoon finely grated Parmesan
• 1/8 teaspoon freshly ground black pepper
• pinch of salt
• 2 tablespoons chopped flat leaf parsley
• lemon wedges
• rock salt as needed

Instructions

1. Heat butter in a skillet over medium heat. Add the bacon and saute until cooked, but not quite crisp. Using a slotted spoon, transfer the bacon to a plate and reserve.
2. Add the red pepper to the bacon drippings in the skillet, and cook for 2 minutes. Add the garlic and cook for 1 minute more. Turn off the heat and stir in the breadcrumbs, Parmesan, black pepper, and salt. Reserve the mixture until needed.
3. Add about 2 inches of water to a Dutch oven, or other heavy pot with a tight-fitting lid, and bring to a rapid boil over high heat. Add clams, cover, and cook for about 5 minutes, or just until the shells open. It’s critical to remove and drain the clams as soon as they open. Allow the clams to cool until they can be handled.
4. Twist and pull the clamshells apart, and remove the clam. Place the clam back into the deeper of the two shell halves. Spread the rock salt on a heatproof baking dish, and set the clams on top of the salt, pressing in slightly.
5. Divide the breadcrumb mixture evenly over the top of each clamshell, and top with one piece of bacon. Broil on high, about 8 inches from the heat, until the tops are browned and the edges of the bacon are crisp. Sprinkle on the fresh parsley, and serve hot with lemon wedges.

Baked Clams Casino Dip Recipe

Cooking Clams Casino Boil Recipe

Makes 18 Clams Casino

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes