Serve with lemon wedges, and get lucky!īonus tip - This works well with Oysters too, and if you have some friends or family who don't eat pork, you can use turkey bacon instead, but you need that salty fix to send this dish up.Broil the clams until the topping is just browned, about 5 minutes.Using your paws, take the breadcrumb mixture onto each clam, so it's almost heaping over the shell.Pour in any remaining clam juice, so it's a little moist.(don't season with salt, they'll get too salty)

Remove the skillet from the heat and stir in the breadcrumbs, cheese, parsley, bacon, and a few grinds of black pepper.

Stir in the wine and cook until the liquid is reduced by half, about 2 minutes or so.

While your clams are in the broiler, melt the butter, cook the pepper and shallots, about 5 minutes.

Don't get rid of the clam juice in your sheet, add it later to the stuffing.

Wait until they're cool enough to handle, and discard the bottom shells, remove the clam, and then put the clam back in the top shell.

Broil until they open, about 5 to 7 minutes.

of sliced bacon, sliced crosswise 1/4 inch thick

1/4 cup finely chopped fresh flat-leaf parsley.

1/4 cup finely grated Parmigiano-Reggiano cheese.

1/2 cup coarse fresh panko or italian-style breadcrumbs.

1/4 cup dry white wine or vermouth (we like dry white FLX wine).

12 fresh, hard-shell clams (top necks work, but we prefer cherrystones), rinsed and scrubbed.

Add a touch of class to your next appetizerwithout having to break the bank. This is one of our favorite ways to eat clams, and the stuffing provides a richness. Matt Read will appear on NBC 3 Sunday mornings at 7am and 9 am.Ĭlams casino is a flavorful, savory dish that pairs well with champagne, wine, a good beer, or just plain good company. Watch the clip above for step-by-step instruction.įor more recipes visit Spatchcock Funk's YouTube page. In this week's, 'What's on the Menu?', segment on Weekend Today in Central York, viewers learn how to make clams.

Plain clams casino recipe