Neo Clams Casino
Serves 6 to 8 as an appetizer
Clams casino are in the lockbox of my taste memories—they were the special-occasion appetizer my family would order at restaurants in the ’60s and ’70s. Back then, the shells were overstuffed with too many garlic powder–infused bread crumbs—although that didn’t stop me from scarfing them down. This update lets the clam flavor shine through with fewer crumbs and doubles the usual amounts of parsley and lemon zest for a much fresher taste.
INGREDIENTS
- 2 dozen clams, preferably littlenecks
- ¼ cup bread crumbs
- ¼ cup chopped fresh parsley leaves
- 3 garlic cloves, minced
- 2 strips bacon or sliced pancetta, cooked and crumbled
- Finely grated zest and juice of 1 lemon
- ½ teaspoon crushed red pepper flakes
- Coarse salt
- Extra-virgin olive oil
DIRECTIONS
- Place the clams in a large pot with a tight-fitting lid and add ¼ inch of water to the pot. Steam until the shells open, about 6 minutes. With a slotted spoon or ladle, lift the clams out of the pot, remove and discard one half of the shell on each clam, leaving the meat attached to the other (if the meat falls out during steaming, place it in an empty shell). Arrange the clams side by side in a baking dish.
- Preheat the broiler and set the oven rack at least 4 inches from it. Combine the bread crumbs, parsley, garlic, bacon, lemon zest and juice, red pepper flakes, and a pinch of salt. Top each clam with a teaspoon of the bread crumb mixture and drizzle oil over the top. Broil until the mixture is bubbling and golden brown, about 3 minutes. Watch carefully as the bread crumbs will easily burn. Serve immediately.
PANTRY
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