Clams Casino
Jan 05, 2025 03:44 AM
Briny clams swimming in liquid garlic butter gold? Yes please!
Clams casino is for garlic-lovers. The super savory mixture of the clam butter is balanced by bright-tasting breadcrumbs which also provide the perfect textural contrast. There is enough bacon to amp up the savory factor but not so much that it overwhelms the flavor of the clams themselves.
The origin of clams casino, like many beloved classic dishes, is a murky one. It is often attributed to Julius Keller of the Narragansett Pier Casino in 1917, but “Soft clams a la Casino” was on the menu at the Central Park Casino as early as 1900.
Clams casino was likely just one of a host of baked on-the-half-shell seafood dishes, including oysters Rockefeller, that were popular around the turn of the 20th Century. That the dish is still widely known and available, especially in New England, is a testament to its timeless deliciousness (and to bacon).
Ingredients:
- 2 tablespoons plus 1/8 teaspoon fine salt, divided
- 28 medium littleneck clams
- 1/2 cup panko
- 3 slices bacon, chopped
- 1 cup finely chopped shallots (about 4 medium shallots)
- 1/3 cup dry white wine
- 3 cloves garlic
- 1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice, divided
- 1/4 teaspoon crushed red pepper, optional
- 1/2 cup (4 ounces) unsalted butter, softened
- 2 tablespoons finely grated Parmigiano-Reggiano cheese
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon thinly sliced fresh chives
- 2 teaspoons extra-virgin olive oil
- Lemon wedges, for serving
Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
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