Clams "Casino" Asian style

Votes: 2

Time: 50 min.
Complexity: easily
Quantity: 24 pcs.

Nutritional value per serving:

Calories 207, total fat 7 G., saturated fats 1 G., proteins 22 G., carbohydrates 12 G., fiber 1 G., cholesterol 43 mg, sodium 860 mg, sugar 0 G.

Casino Clams are a signature Rhode Island appetizer. Baked clams are served on the half shell and topped with crispy breadcrumbs. This Asian-inspired version of the recipe features scallions and garlic simmered in mirin. This miniature appetizer is eaten by hand and is perfect for parties and buffets.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

24 small clams, washed with a brush (about 1 kg)
2 tablespoons cornstarch
3 tablespoons of vegetable oil
1 bunch green onions, thinly sliced
4 cloves garlic, crushed
1/4 cup mirin (sweet rice wine)
0.5 cup panko breadcrumbs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mollusks, rice wine, panko breadcrumbs, garlic, starch

Cooking the dish according to the recipe:

Combine 8 cups of cold water and cornstarch in a large bowl. Add the clams and let soak for 10 minutes. Using a slotted spoon, transfer the clams to a sieve, discarding any sand in the bottom of the bowl. Rinse the clams thoroughly under cold water.
In a medium skillet with straight sides, heat 2 tablespoons of water over medium heat. When the water begins to boil, add the clams in a single layer and cover with a tight-fitting lid. Cook just until the shells open, 7-9 minutes. Remove from heat and transfer the clams with a slotted spoon to a rimmed baking sheet to cool.

Discard any unopened clams. Pour all the liquid from the pan into a paper towel-lined sieve set over a bowl; set aside. Wipe the pan dry.
Add 1.5 tablespoons of vegetable oil to the skillet and return it to medium heat. Add almost all of the green onions, setting aside 2 tablespoons, sprinkle with freshly ground black pepper and cook, stirring occasionally, until softened, 3-5 minutes. Add the garlic and cook, stirring, until softened, about 2 minutes.
Add mirin, 2 tablespoons of the clam chowder, and 2 tablespoons of water and cook until reduced by half, about 2 minutes. Turn off the heat and set the pan aside.
Position the oven rack in the middle position and preheat the oven to broil. In a small bowl, combine the panko breadcrumbs with the remaining 1.5 tablespoons of vegetable oil and black pepper to taste; set aside.
Remove the top shell from each clam by carefully twisting it off, leaving the bottom shells with the clams on the baking sheet; discard the top shells. Use your fingers to loosen each clam from its shell. Place 0.5 teaspoon of the onion-garlic mixture on each clam in its shell. Sprinkle each with 1 teaspoon. breadcrumbs, making sure the clams are completely covered.
Grill the clams in the oven, keeping the oven door slightly ajar and watching carefully, until the breadcrumbs are light golden brown, about 2 minutes. Transfer the clams to a platter, sprinkle with the remaining 2 tablespoons of chopped green onions, and serve immediately.