Clams Casino
Ingredients
- 24 larger little neck clams
- 1 cup shallot minced
- 1 cup celery finely minced
- 1 cup red bell pepper finely minced
- 1 cup fresh bread crumb coarsely processed
- 1.5 cup fresh Parmesan Cheese coarsely grated
- 2 cloves garlic finely minced
- 1 cup white wine
- 5 tablespoons butter
- 1 cup Italian Parsley finely chopped
- 6 sliced of bacon cut into ¼ inch by 2-inch strips
- Lemon slices for serving
Instructions
- Lay clams on a baking sheet with a high rim
- Broil in the oven for 7 to 10 minutes on high to open clams
- Remove from the broiler and drain the clam juice through a strainer into a bowl to reserve
- Set aside the clams to cool
- When cooled (15 to 20 minutes) remove the top shell. Loosen the clam meat with a knife from the bottom shell and then layout on the baking sheet
- In a large frying pan sauté shallot, celery, pepper and garlic in butter on low heat for 8 minutes until translucent
- Add white wine on high heat and reduce liquid by 1/3
- In a large bowl, combine the celery, shallot, pepper, garlic, butter and wine mixture with Parmesan, bread crumb and parsley
- Place a heaping spoonful of mixture on each clam and then lay two strips of bacon across each clam
- Spoon a tablespoon or more of reserved clam juice on each clam
- Broil in the oven for 3 to 6 minutes or until the bacon is crisped and cheese melted.
- Serve with lemon slices