Baked clams in "Casino" shells
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 150, total fat 8 G., saturated fats 2 G., proteins 9 G., carbohydrates 7 G., fiber 1 G., cholesterol 21 mg, sodium 352 mg, sugar 1 G.
Calories 150, total fat 8 G., saturated fats 2 G., proteins 9 G., carbohydrates 7 G., fiber 1 G., cholesterol 21 mg, sodium 352 mg, sugar 1 G.
This appetizer features clams in their half shells, baked under a layer of breadcrumbs with bacon and sweet pepper. It's named "Casino" after the hotel of the same name in Rhode Island where it was invented. This appetizer is perfect for holidays and cocktail parties, and is sure to be a memorable experience for your guests.
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.
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:
- 24–26 small mollusks
- 0.5 cups dry white Chablis wine (serve the remaining wine with the appetizer)
- 3 strips bacon, cut into 0.5 cm cubes.
- 0.5 cup finely chopped shallots (2–3 onions)
- 1/4 cup red bell pepper, finely diced (1 pepper)
- 3 cloves garlic, finely grated
- 0.5 cup panko breadcrumbs
- 2 tbsp. l. olive oil
- 1 tbsp chopped fresh chives, for serving
- Coarse salt and freshly ground black pepper
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Cooking the dish according to the recipe:
- Soak the clams in cold water to remove any sand, for about 20 minutes. Then, peel and drain.
- Place the washed clams in a large saucepan and add the white wine. Cover and heat over medium heat. After a few minutes, check to see if the clams have opened. As soon as the clams begin to open, transfer the opened ones to a large bowl to cool. Cover the saucepan and wait another minute, then check again and remove any that have opened. Discard any unopened clams after 5 minutes. Once the clams are added, reduce the heat to low and let the white wine and clam juice mixture reduce slightly, until about 1/3 cup of liquid remains.
- Meanwhile, heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until the bacon begins to render fat and brown lightly, about 2 minutes. Then add the shallots and bell pepper. Cook, stirring, for 2–3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Using a fine-mesh sieve, strain 1/3 cup of the white wine and clam juice mixture into the skillet. Stir and cook until slightly reduced and smooth, about 2 minutes. Turn off the heat and let cool slightly.
- Line a baking sheet with foil and preheat the oven to broil. In a small bowl, combine the panko, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Carefully remove the top shell from each clam and use a spoon to loosen the meat from the bottom shell. Place the meat on the bottom shell and then on the prepared baking sheet.
- Divide the bacon mixture evenly among the clams. Use a spoon to pack the mixture tightly into the shells. Sprinkle each clam with about 1 teaspoon of breadcrumbs. Place in the oven and broil until the breadcrumbs are golden brown, 30 seconds to 1 minute. Watch them closely, as they can burn quickly.
- Remove the clams from the oven and use tongs to transfer them to a serving platter. Sprinkle with finely chopped green onions. Serve immediately.
Author of the recipe - Valerie Bertinelli is an American actress.
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