Clams casino

  • Preparation Time20 mins
  • Cooking Time15 mins
  • DifficultyEasy
3 slices streaky bacon (about 55g)
55g unsalted butter, softened
2 tbsp. minced shallots
2 large garlic cloves, minced
2 tsp minced fresh flat-leaf parsley leaves
2 tsp freshly squeezed lemon juice
1/4 tsp. salt
Pinch cayenne pepper
36 little neck or cherrystone clams, scrubbed
50g sourdough breadcrumbs
1) Cook the bacon in a medium skillet over medium heat until crisp. Drain and chop fine. Set aside.

2) In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Set aside.

3) Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. (Do this in batches if needed.) Set aside. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.

4) Crumple a large piece of aluminum foil and spread it out on a baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Evenly space the clams on the prepared baking sheet. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)

5) Place a rack about 10cm from the grill element and preheat. Grill the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Serve warm.

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