Cook together with Scott as he steams clams and packs them with bacon, herbs and breadcrumbs to develop this classic appetizer!
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Roasted Clams Casino
RECIPE COURTESY OF SCOTT CONANT
Level: Easy
Total: 1 hr
Active: 40 min
Yield: 8 servings

Active ingredients

Clams:

36 littleneck or Manila clams
2 ounces bacon, minced
1 tablespoon olive oil, optional
2 shallots, minced
1/2 red bell pepper, minced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1/4 cup white wine
1/4 cup scheduled clam cooking juice
1 teaspoon minced parsley
4 ounces (1 stick) unsalted butter, softened

Breadcrumbs:

1/2 cup panko
1 garlic clove, smashed
Kosher salt
2 tablespoons extra-virgin olive oil
Pinch crushed red pepper flakes
2 tablespoons minced parsley
2 lemons, cut into wedges, for serving

Directions

For the clams: Add the clams to a big pot or large saute pan with a lid. Add 1/2 cup water and cover the pan. Give a simmer over medium-high heat and steam until the clams open, 6 to 10 minutes. Discard any clams that do not open. Reserve 1/4 cup clam juice.

When they are cool enough to handle, eliminate the empty leading shells of each clam and use your fingers to carefully pull the clams from the bottom shell; reserve the bottom shells. Finely slice the clams and reserve.

Prepare the bacon in a medium pan over medium-low heat till well crisp and rendered, 8 to 10 minutes.

Get rid of the bacon to a paper towel-lined plate using a slotted spoon, leaving the fat in the pan (if the pan appears dry, add a touch of oil). Include the shallots, peppers, a pinch of salt and the crushed red pepper flakes and cook till soft and beginning to caramelize, 8 to 10 minutes. Add the garlic and thyme to the pan and cook up until the raw-garlic flavor is gone and the shallots are sweet, 6 to 8 minutes.

Add the oregano leaves to bloom, then deglaze with the white wine and 1/4 cup reserved clam juice and cook until the mix is minimized by about 80 percent, about 4 minutes. Remove from the heat and stir in the bacon and parsley to combine. Location the bacon mix in a bowl over an ice bath, stir in the butter and clams and cool somewhat until simply warm. Taste the mixture and season with salt.

For the breadcrumbs: Preheat the oven to 425 degrees F.

Put the panko, crushed garlic clove and a pinch of salt in dry frying pan over medium heat and toast, stirring and tossing continuously till lightly browned, about 5 minutes. Transfer the panko mix to a bowl and stir in the extra-virgin olive oil, pepper flakes and parsley with a fork. Discard the crushed garlic clove.

Things each clam shell generously with about 1 tablespoon of the clam mixture and spray with adequate breadcrumbs to coat, pressing gently so the breadcrumbs stick. Location the stuffed clams on a metal tray or cast-iron pan. Bake up until hot and golden, 10 to 15 minutes. Serve with lemon wedges.

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Scott Conant's Roasted Clams Casino|Food Network

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