Spoon the sauce from the baking dish onto the plates, not over the clams, to keep the breadcrumbs crispy. Transfer the clams to a warm platter or divide among serving plates. Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, leaving the garlic behind.īake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. Gently pace the clams in the water, and allow them to sit for 30. Repeat this process until all of the clams are stuffed. Top each clam with some of the breadcrumb topping packing it down tight. Fill a bowl or jar with very cold, heavily salted water (with the 'saltiness of seawater'), leaving enough room for the clams. Make a nice mound of it on top of the clam by pressing the casino mix into the clam firmly with your hand. In a large bowl, toss the breadcrumbs, grated cheese, scallions, 3 tablespoons of the garlic-infused oil, the remaining 2 tablespoons chopped parsley, the oregano and the remaining peperoncino. Using a tablespoon add the prepared Casino mix to the clam. Place the opened clams on a cookie sheet until ready to fill. For the Clams: 2 ounces bacon, finely diced 3 large shallots, minced. Open clams, running a knife under the clam to make sure it is unattached from the shell. Kosher salt and freshly ground black pepper. Strain the clam juice through cheesecloth or a very fine sieve into a large rimmed baking sheet (like a half sheet pan).Īdd the white wine, lemon juice, 2 tablespoons of the parsley, the butter and half of the peperoncino. This will take at least 2 hours, so give yourself time.

Let the oil and garlic steep in a small bowl for 30 minutes.

Best recipe for clams casino