Classic Clams Casino

It takes only about 30 minutes to make these bacon-topped beauties, which would be an elegant starter for a dinner party.

Serves 4 as an appetizer

12 hard-shell clams (littlenecks or cherrystones), scrubbed

2 Tbs. unsalted butter

½ cup finely chopped red bell pepper

1/3 cup finely chopped shallot

¼ cup dry white wine or vermouth

½ cup coarse fresh breadcrumbs

¼ cup finely grated Parmigiano-Reggiano

¼ cup finely chopped fresh flat-leaf parsley Freshly ground black pepper

3 slices bacon, sliced crosswise ¼ inch thick Lemon wedges, for serving

Position a rack in the center of the oven and heat the broiler on high.

Arrange the clams on a heavy-duty rimmed baking sheet. Broil until they open, 5 to 7 minutes, removing each clam with tongs as it opens and transferring it to a clean rimmed baking sheet to cool. Once all the clams have opened, collect any spilled clam juice from the first baking sheet in a measuring cup.

When the clams are cool enough to handle, discard the top shells: Pick up a clam; holding the bottom shell and keeping the clam level, twist off the top shell. Arrange the opened clams on the baking sheet. Run a spoon underneath each clam to loosen it from its bottom shell. Distribute the reserved clam juice among the clams.

Melt the butter in an 8-inch skillet over medium heat. Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the wine and cook until the liquid is reduced by half, about 2 minutes. Remove the skillet from the heat and stir in the breadcrumbs, Parmigiano, parsley, and a few grinds of black pepper. (Do not season with salt.)

Spoon some of the breadcrumb mixture onto each clam. Top each with a tangle of bacon strips. Broil the clams until the topping is just browned, about 5 minutes. Serve with the lemon wedges or squeeze the wedges over the clams before serving.

 

It is a quote. Fine Cooking Magazine October / November 2011