Classic Clams Casino

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 slices bacon
• 1/4 cup unsalted butter, softened
• 2 tablespoons shallots, minced
• 2 garlic cloves, minced
• 2 teaspoons flat leaf parsley, minced
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper, more to taste
• 36 littleneck clams
• 1/2 cup breadcrumbs

Recipe

• 1 cook the bacon in skillet until crisp.
• 2 drain excess fat, roughly chop, and set aside.
• 3 next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.
• 4 arrange the clams in your largest skillet in a single layer.
• 5 please feel free to steam the clams in batches if they don’t all fit in your pan.
• 6 add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.
• 7 remember, the clams will be finished under the broiler, so don’t let them go too long in the pan after they begin to open!
• 8 once the clams are cool enough to handle, twist off the top shell and discard.
• 9 slide a sharp knife under each clam to loosen it from the bottom shell.
• 10 line baking sheets or broiler pans with a crumpled large piece of foil – this allows you to press the shells into the foil so they are less likely to tip over.
• 11 spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.
• 12 arrange clams on baking sheet.
• 13 the clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.
• 14 when ready to serve, preheat broiler.
• 15 broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
• 16 serve warm.