Description
This deconstructed version of Clams Casino skips the baking, but keeps all the classic flavors you love. With tender littleneck clams, crispy bacon, a savory garlic and shallot sauce, and a crunchy breadcrumb topping, this Easy Clams Casino Appetizer is a perfect for any seafood lover.
Ingredients
Scale
- 4 dozen littleneck clams
- 6 thick-cut bacon strips, diced
- 8-ounces clam juice
- 1/3 cup white wine
- 1 tablespoon flour
- 1 shallot, minced
- 4 garlic cloves, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1 tablespoon fresh chopped parsley, plus more for garnish
- 1 roma tomato, diced, for garnish
- Lemon wedges for serving
For the Breadcrumb Topping:
- 1 1/2 tablespoons butter
- 1/2 cup panko breadcrumbs
- 1 teaspoon fresh parsley, chopped
Instructions
- Place the clams in a bowl covered with water. Stir in the flour and allow the clams to soak for 10-15 minutes.
- While the clams are soaking, crisp the bacon in a saucepan over medium heat.
- In a separate pan, melt the butter and add the panko breadcrumbs. Toast until golden brown, watching carefully to avoid burning.
- Once toasted, remove from heat, stir in fresh parsley, and set aside.
- Drain and rinse the clams, discarding any that are open or have broken shells.
- Remove half of the bacon from the pan, leaving about 2 tablespoons of bacon fat.
- Add the shallots and garlic, seasoning with black pepper and crushed red pepper.
- Sauté for about a minute, without browning.
- Deglaze the pan with white wine, then pour in the clam juice and bring to a simmer.
- Add the clams, cover the pan, and allow them to steam open. As they open, transfer them to a serving bowl.
- Stir fresh parsley into the sauce, then spoon the sauce over the clams.
- Garnish with diced tomato, toasted breadcrumbs and additional fresh parsley.
- Serve with lemon wedges.
- ENJOY!
Notes
- Soak the clams in water mixed with flour (or a pinch of salt) to help them expel any sand or grit for a clean result.
- Discard any clams that remain open or have broken shells after soaking to avoid bad clams.
- Cook the bacon until crispy for enhanced flavor and texture, and save some bacon fat for richness in the sauce.
- Watch the panko breadcrumbs closely while toasting, as they can burn quickly. Aim for a golden brown color for the best crunch.
- Steam the clams only until they open, removing them promptly to prevent overcooking and toughness.
- Discard any clams that do not open after steaming.
- Deglazing the pan with white wine adds depth of flavor and lifts any flavorful bits stuck to the pan.
- Serve the dish immediately for the best texture and taste, as clams are best enjoyed hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Easy
- Cuisine: Seafood