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Clams casino
These crispy, sunny and flavourful clams are a bacon-y delight.
YIELDS
4
Ingredients
- 7 ounces (198 g) bacon, finely diced
- 2 cups (470 ml) minced shallots
- 6 cloves garlic, minced
- Salt and black pepper
- 1/2 cup (120 ml) white wine
- 12 cherry stone clams, purged and scrubbed
- 1 cup (240 ml) panko
- Chopped flat leaf parsley, to garnish
- Dried black lentils, to plate
Directions
- Preheat the oven to 400° F (205 C)
- In a large sauté pan over medium heat, cook the bacon until the fat has rendered and the bacon is crispy, two to three minutes.
- Add the shallots and garlic and sweat until softened, eight minutes more—season with salt and pepper. Remove the pan from the heat and allow it to cool slightly.
- Add wine to a large pot and bring to a boil. Place clams into the pot, cover and steam for three to four minutes.
- Transfer opened clams to a plate to cool, re-covering the pan each time until all the clams have opened (discard any that refuse to open)
- Pry the top shell off each clam and discard. Disconnect each clam from the bottom shell, then set each clam back into its bottom shell and transfer to a rimmed baking sheet filled with dry black lentils to level.
- Spoon the cooled bacon-shallot mixture onto each clam. Top each clam with a generous sprinkling of panko.
- Transfer the clams to the oven and bake until golden, five to six minutes.
- Garnish clams with chopped parsley and serve immediately; set on a plate of black lentils to prevent them from moving around. Enjoy!
