Let's get cooking! Seriously you won't believe how easy this recipe is.

In other words, this is not the heavy gut bomb of old-school clams casino.

It is a bite of pure ocean love with a hint of bacon. It is a very straightforward simple recipe, simpler than a traditional clams casino recipe. We have probably made it more than a dozen times since. I can't take credit for this clams casino recipe, it was graciously given to me by my fishmonger (if you live in NYC please visit Pura Vida Fisheries at the Union Square Greenmarket, their fish is by far the best!). The smokey bacon soaks into the breadcrumbs, the fresh clams are perfectly tender and ready to be slurped up, top with a squeeze of lemon juice for that final hit of bright citrus. A few elegant appetizers, a little bit of bubbly and maybe I'll put on makeup (probably not).Īs I was sifting through recipes this morning I realized I never posted this epic clams casino recipe, and there is no better time than today! Tender clams topped with chopped shallot and fresh black pepper, crunchy panko breadcrumbs, and a perfect bite of salty bacon. I have requested a solo night with Jordan, no parties or NYC shenanigans, just a quiet (oh man, we are totally in our 40's) night with good food. Hi, it's New Year's Eve, are you ready to paaaaahhhhhhrrrrteeeeeyyy? What you need for this recipe: fresh clams, chopped shallot, panko breadcrumbs, black pepper, and bacon, and lemon (optional). The perfect elegant appetizer to serve at a party or a quick light meal for a busy weeknight. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.Īrrange the clams on the platter and serve.The easiest clams casino recipe using only 5 ingredients and one sheet pan. Sprinkle with the remaining 2 tablespoons of Parmesan. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Arrange the clams in the reserved shells on the baking sheet. Line a heavy large baking sheet with foil. Season the mixture, to taste, with salt and pepper. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Remove the skillet from the heat and cool completely. Add the wine and simmer until it is almost evaporated, about 2 minutes. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the pancetta and saute until crisp and golden, about 3 minutes. Heat the oil in a heavy large skillet over medium heat.

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