How Long Do I Bake Clams Casino

Spoon mixture over clams in half shells. Top with bacon and bread crumbs. Bake approximately 10 to 15 minutes. Serve with lemon wedges and drawn butter. Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open. Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells. Meanwhile, blend together the butter, garlic, parsley and bread crumbs.

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

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.

Ingredients

• For the Clams:
• 2 tablespoons olive oil
• 1 small red onion, coarsely chopped
• 5 garlic cloves, crushed
• 1 cup dry white wine
• 16 littleneck or cherrystone clams (each about 3 inches wide), scrubbed
• Seaweed, for serving (optional)
• For the Herbed Breadcrumb Stuffing:
• 2 tablespoons extra-virgin olive oil
• 1/2 medium white onion, minced
• 2 garlic cloves, minced
• 1/2 cup almond flour (or finely ground blanched almonds)
• 1 cup fine fresh breadcrumbs
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon finely chopped rosemary
• 4 tablespoons unsalted butter, softened
• Coarse salt and freshly ground pepper
• 4 to 6 tablespoons clam broth (reserved from steaming clams)

Clam Bake Near Me

Directions

1. For the Stuffed Clams: Heat olive oil in a pot over medium high. Cook onion until softened but not browned, stirring occasionally, about 5 minutes. Add garlic, and saute, stirring, just until fragrant, about 1 minute.
2. Add wine, and bring to a simmer. Add clams, and stir to combine. Cover and steam until clams have opened, 5 to 7 minutes. Remove from heat. Use a slotted spoon to transfer clams to a rimmed baking sheet to cool, discarding any that do not open. Strain clam broth through a fine sieve, and reserve for making stuffing.
3. When clams are cool enough to handle, remove all meat, and reserve. Remove half of each clam shell, and discard. Arrange the remaining halves on a rimmed baking sheet. Cut each clam into ½-inch pieces; return pieces to shell. (Clams can be prepared to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
4. Preheat oven to 350° F. Dividing evenly, press stuffing into clam shells, smoothing with the back of a spoon. Bake until tops are golden, 25 to 30 minutes. Nestle clams on seaweed, if desired, and serve immediately.
5. For the Herbed Breadcrumb Stuffing: Heat olive oil in a saute pan. Cook onion and garlic until translucent, stirring frequently, about 5 minutes. Remove from heat and let cool completely.
6. Stir together onion mixture, almond flour, breadcrumbs, herbs and butter in a bowl; season with salt and pepper. Stir in just enough clam broth to moisten stuffing.