Move the oven rack to the second highest level and keep the oven on. Preheat your oven to 425f and cook the clams in the oven until they partially open (just a few minutes).

Clean and purge 2 dozen Littleneck clams.

How to make itĮach number corresponds to the numbered written steps below. The bacon and bell pepper add such great flavor to the clams and the garlicky breadcrumbs just seal the deal.Ĭlams casino are great to serve around the holidays, including Christmas Eve’s Feast of the seven fishes when a variety of other seafood recipes are also served. You can stop short of cooking these, cover the tray, and store in the refrigerator for up to 1 day.They’re versatile and can be made in so many different ways like tossed with pasta in linguine alla vongole, or baked in clams oreganata.īut clams casino is a dish that even those who don’t love clams will enjoy! Top with parmesean cheese and return to oven for 1 minute.

Stir remaining 1/4 cup parsley into bread crumbs, then sprinkle a generous amount on each clam. Cook clams in a 450 ° oven until butter is melted.Sprinkle a small amount of bacon bread crumbs on top of each clam and press gently to adhere (don't use all of the breadcrumbs).

Discard the top shell of each clam. Losen clams from the bottom shell transfer to baking sheet.

In a medium bowl, stir shallot-bacon mixture and 1/4 cup parsley into butter.

Uncover pan and cook liquid until jammy.

Transfer clams as they open to a large bowl.

Add wine and clams, cover, and cook until clams begin to open.

Stir in shallots, garlic, and red pepper flakes.

In a large saut é pan, cook 3 strips of diced bacon over medium heat until slighly browned and crisp.

Season with salt and pepper transfer to a bowl to cool.

Stir in bread crumbs to evenly coat in bacon fat, tossing until bread crumbs are lightly toasted.

In a large skillet, cook 7 strips of diced bacon over medium heat until crispy.

1/2 cup minced flat-leaf parsley, divided.

It's a big claim, but it's true! This is the absolute best clams casino recipe we've ever had.

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