Clams Casino
This dish was frequently served in French and Italian restaurants back in the 60's and 70's, though you rarely see it now except, of course, in New England.
See Types of Clams for best clams to use.
Clams Casino
The recipe is modified from Gourmet Magazine's 1990 recipe.
4 slices lean bacon, finely chopped, cooked and drained - reserve 12 pieces for garnish
1/2 c. finely chopped onion
1 clove garlic, minced
1 Tbsp. olive oil (use bacon grease)
1/2 c. finely chopped red bell pepper
1/2 c. finely chopped green bell pepper
1/4 tsp. dried oregano, crumbled
1 tsp. lemon juice (original recipe used white wine vinegar)
2 Tbsp. fresh bread crumbs
12 medium cherrystone clams, shucked with the bottom shells reserved
Coarse salt for filling the pan & platter
Slice the bacon into pieces. Add to a hot skillet and cook until crisp. Remove the bacon and drain on paper towel.
Add the onion and garlic to the skillet and cook until soft; add peppers and oregano and cook until peppers are crisp-tender, stirring frequently. Transfer mixture to a small bowl and stir in bacon, lemon juice, bread crumbs, salt and pepper. (May be made to this point a day ahead and refrigerated covered.)
[You can steam the clams instead of shucking them while they are still alive. Use as little water as possible and cook the juices down until little remains. Toss the bread crumb and pepper mixture with the remaining juices.]
Pre-heat oven to 400°. Arrange clams in their reserved shells on a jelly-roll pan filled with some of the coarse salt (to balance the shells). Divide the bell pepper mixture among them and top with a piece of bacon for garnish; bake 12-15 minutes, or until the clams are just cooked through. To serve, arrange clams on a platter filled with more of the coarse salt.
Note: you can make clams casino with canned clams and use small baking dishes in place of the shells.
Makes 12, enough for 2 - 4 people as an appetizer.
Clams w/ Oregano & Bread Crumbs (Vongole Origanate)
Epicurious | October 2000 by Mario Batali, Mario Batali Holiday Food
Note that the bread crumbs here are fresh—that is to say, made only from today's bread, not from dry day-old bread.
24 medium littleneck clams, scrubbed
3 cups kosher salt
4 tablespoons extra-virgin olive oil, plus extra for drizzling
1 medium red onion, cut into 1/8-inch dice
4 garlic cloves, thinly sliced
1 red bell pepper, cut into 1/8-inch dice
1 cup fresh bread crumbs
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh oregano
Carefully open the clams, discarding the top shells, and drain the clam liquid into a small mixing bowl. Set aside. Loosen the clams from the bottom shells but do not remove them. Pour the salt onto a baking sheet so that it is at least 1/2-inch deep and arrange the clams in their half-shells in the salt.
In a 10- to 12-inch sauté pan, heat the oil over medium heat until smoking. Add the onion, garlic, and bell pepper and cook 6 to 7 minutes, until softened and light golden brown. Add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown as well. Remove the mixture from the heat, season with salt and pepper, and cool. Stir in the oregano and the reserved clam liquid.
Preheat the broiler. Pack about 2 teaspoons of the crumb mixture loosely into each clam shell. (Remember that the clam, not the stuffing, is the most important part of this dish; stuffing should surround and enhance the clam, not overpower it.)
Place the clams under the broiler and heat through, about 1 1/2 to 2 minutes, just until the crumb mixture is deep golden brown; you're not really cooking the clam. Drizzle with a drop of olive oil, and serve.
Makes 4 to 8 servings
