Clams Casino

 

 

Ingredients

12 frozen top neck clams (about 3 pounds), scrubbed

1/3 cup finely chopped red bell pepper (about 1/2 small pepper)

1/2 cup finely chopped yellow onion (about 1/2 small onion)

1 clove garlic, minced

1 cup fine breadcrumbs

2 tablespoons finely chopped fresh parsley leaves

Instructions

Arrange an oven rack to the second-highest position and turn on the broiler. Meanwhile, place the frozen clams on a rimmed baking sheet on the counter until they start to open, about 30 minutes). Separate the shell halves using a sharp knife, carefully cut the still-frozen clam meat from the shell, and then cut the meat in half. I usually mince the meat to ensure they are bite sized pieces. Place one half of the diced meat onto each half shell. Drain the liquid off the baking sheet or transfer the clams to a clean baking sheet. Let the clams continue thawing on the counter while you prepare the topping, or you can let them finish thawing overnight in the fridge (loosely covered).

Add the onion, pepper, and garlic to the skillet and sauté over medium heat until the onions are translucent and the peppers are very soft, about 5 minutes. Transfer to a large bowl.

Add the breadcrumbs, parsley, and crumbled bacon, and stir to combine. Divide the bread crumb mixture among the clams, pressing it into a compact mound on top of each.

Broil the clams until the breadcrumbs are browned, the bacon is crispy, and clams are just cooked for 3 to 5 minutes. Use tongs to transfer to a serving platter and serve immediately.

Recipe Notes

Food safety: I've never had any food safety issues with thawing clams on the counter and cooking them right away, but if you're concerned or are serving these clams to people at greater risk for food-borne illnesses, follow the FDA guidelines: Thaw the clams on a loosely covered sheet pan overnight in the fridge. The next day, your clams will have popped open, and you can continue preparing the recipe as written.

Elizabeth Kilbride is a writer and editor with forty years of experience, including twelve years in online content. She is the author of five books and holds an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, and a master’s in criminology with a focus on cybercrime and identity theft. Currently pursuing a Ph.D. in Criminology, Elizabeth’s portfolio covers politics, current affairs, elections, history, and true crime. She is also a gourmet cook, life coach, and artist skilled in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative, she has been involved in over 300 campaigns and has transformed many life events into books and scripts. Additionally, Elizabeth manages seven blogs on topics ranging from art and life coaching to food, writing, gardening, opinion and history pieces.

Italian Cuisine, Mediterranean, Kilbride, Potpourri of Frugality, Homemade, Do it yourself