How To Make Casino Clams
- Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open.
- Next shuck clams over a large bowl and pull shells apart.Set shells aside. Make sure to save the liquid from the clams in the bowl with the clams. After the clams are shucked, add freshly made – not boxed – bread crumbs to the clams until the mixture is fairly soupy but will stay in the shells without spilling over.
Distribute the reserved clam juice among the clams. Melt the butter in an 8-inch skillet over medium heat. Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5.
Notes
How To Make Clams Casino Pizza
Try to find the Sicilian oregano, dried right on the branch, for this recipe; it makes a difference. Try to get clams on the larger side, and you’ll have plenty of space in the shell for the crispy crumbs.
Recipe from Lidia’s Italy at Home magazine.
Ingredients
How To Make Casino Clams Recipe
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic, sliced
- 2 dozen littleneck clams, shucked on the half shell, juices reserved
- ½ cup dry white wine
- Juice of 1 lemon
- ¼ cup chopped fresh Italian parsley
- 2 tablespoons unsalted butter, cut into small pieces
- ¼ teaspoon peperoncino
- 1 ½ cups panko breadcrumbs
- ¼ cup grated Grana Padano
- 4 scallions, finely chopped
- 1 teaspoon crumbled dried oregano, preferably the Sicilian on the branch, crumbled
- Kosher salt
Directions
Let the oil and garlic steep in a small bowl for 30 minutes. Preheat the oven to 450 degrees F. Strain the clam juice through cheesecloth or a very fine sieve into a large rimmed baking sheet (like a half sheet pan).
Add the white wine, lemon juice, 2 tablespoons of the parsley, the butter and half of the peperoncino.
In a large bowl, toss the breadcrumbs, grated cheese, scallions, 3 tablespoons of the garlic-infused oil, the remaining 2 tablespoons chopped parsley, the oregano and the remaining peperoncino. Season lightly with salt. Toss until thoroughly blended.
Top each clam with some of the breadcrumb topping packing it down tight. Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, leaving the garlic behind.
Bake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. Transfer the clams to a warm platter or divide among serving plates. Spoon the sauce from the baking dish onto the plates, not over the clams, to keep the breadcrumbs crispy. Serve immediately.
Notes
Try to find the Sicilian oregano, dried right on the branch, for this recipe; it makes a difference. Try to get clams on the larger side, and you’ll have plenty of space in the shell for the crispy crumbs.
Recipe from Lidia’s Italy at Home magazine.
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic, sliced
- 2 dozen littleneck clams, shucked on the half shell, juices reserved
- ½ cup dry white wine
- Juice of 1 lemon
- ¼ cup chopped fresh Italian parsley
- 2 tablespoons unsalted butter, cut into small pieces
- ¼ teaspoon peperoncino
- 1 ½ cups panko breadcrumbs
- ¼ cup grated Grana Padano
- 4 scallions, finely chopped
- 1 teaspoon crumbled dried oregano, preferably the Sicilian on the branch, crumbled
- Kosher salt
How To Make Casino Clams Chips
Directions
Let the oil and garlic steep in a small bowl for 30 minutes. Preheat the oven to 450 degrees F. Strain the clam juice through cheesecloth or a very fine sieve into a large rimmed baking sheet (like a half sheet pan).
Add the white wine, lemon juice, 2 tablespoons of the parsley, the butter and half of the peperoncino.
In a large bowl, toss the breadcrumbs, grated cheese, scallions, 3 tablespoons of the garlic-infused oil, the remaining 2 tablespoons chopped parsley, the oregano and the remaining peperoncino. Season lightly with salt. Toss until thoroughly blended.
How To Make Casino Clams Recipes
Top each clam with some of the breadcrumb topping packing it down tight. Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, leaving the garlic behind.
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Bake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. Transfer the clams to a warm platter or divide among serving plates. Spoon the sauce from the baking dish onto the plates, not over the clams, to keep the breadcrumbs crispy. Serve immediately.