In other words, this is not the heavy gut bomb of old-school clams casino. It is a bite of pure ocean love with a hint of bacon. It is a very straightforward simple recipe, simpler than a traditional clams casino recipe.

We have probably made it more than a dozen times since. I can't take credit for this clams casino recipe, it was graciously given to me by my fishmonger (if you live in NYC please visit Pura Vida Fisheries at the Union Square Greenmarket, their fish is by far the best!). The smokey bacon soaks into the breadcrumbs, the fresh clams are perfectly tender and ready to be slurped up, top with a squeeze of lemon juice for that final hit of bright citrus. A few elegant appetizers, a little bit of bubbly and maybe I'll put on makeup (probably not).Īs I was sifting through recipes this morning I realized I never posted this epic clams casino recipe, and there is no better time than today! Tender clams topped with chopped shallot and fresh black pepper, crunchy panko breadcrumbs, and a perfect bite of salty bacon. I have requested a solo night with Jordan, no parties or NYC shenanigans, just a quiet (oh man, we are totally in our 40's) night with good food. Hi, it's New Year's Eve, are you ready to paaaaahhhhhhrrrrteeeeeyyy? What you need for this recipe: fresh clams, chopped shallot, panko breadcrumbs, black pepper, and bacon, and lemon (optional). The perfect elegant appetizer to serve at a party or a quick light meal for a busy weeknight. If you find a mud-filled center, a possible though unlikely scenario, toss it and be glad that it didn't get into your food.The easiest clams casino recipe using only 5 ingredients and one sheet pan. If there's a plump clam inside that smells fine, then go ahead and use it. In the rare event that a clam absolutely refuses to open even after prolonged cooking, try sliding a knife between the shells. And even when they do, in some cases they'll open just a crack and not all the way, which is fine-just pry the shells open. Some clams will take a surprisingly long time to pop open during cooking, but they almost always will eventually. So, most importantly, don't buy or cook clams that are wide open and refuse to close when prodded, because they really are dead and could make you sick. The only clear sign of a dead clam is a clam that's gaping open. A clam that's closed tight is a live clam fighting a respectable-but futile-battle. Second, there's a bit of folk wisdom out there that claims you shouldn't eat a clam that refuses to open during cooking.

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