Baking Clams Casino

Position a rack in the center of the oven and heat the broiler on high. Arrange the clams on a heavy-duty rimmed baking sheet. Broil until they open, 5 to 7 minutes, removing each. Open all the clams on the half shell and place them in a baking pan. Cove the top of each clam with the mix. Bake at 450F for about 10-13 minutes. When hot, add 2 teaspoons the garlic, white wine, thyme sprigs and the clams. Place the lid on the pan, increase the heat to medium-high and cook the clams until they all open, 3 to 4 minutes. Using tongs or a slotted spoon, transfer the clams to a bowl to cool. Strain the broth through a fine mesh sieve and set aside. Preheat the oven to broil.

1. Baked Clams Casino Dip Recipe
2. Baking Clams Casino

Continuing with the Vegas theme for the weekend…

Shucking clams is a ridiculous process, especially when one does not have a shucking knife. I will admit this is a recipe I will probably never make again. It was quite tasty, but shucking clams just isn’t an everyday activity. The best part of this recipe was the topping that went on the clams. If I could find a way to put that topping on everything and anything I definitely would. It had a delicious blend of shallot and garlic and cheese, which is pretty much all I need in life.

There are a million variations of clams casino, but I liked this one because it was gluten free from the get go. Nearly every other recipe I saw included breadcrumbs. Most gluten free breadcrumbs don’t stand up to high heat, so this one was perfect. The parmesan on top definitely get it a slight crunch, so the breadcrumbs weren’t even needed.

Clams Casino
From Giada De Laurentiis

Baked Clams Casino Dip Recipe

• 2 tablespoons olive oil
• 2 ounces sliced pancetta or bacon, finely chopped
• 1 cup finely diced red bell pepper
• 1/3 cup chopped shallots
• 2 large garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1/3 cup dry white wine
• 4 tablespoons freshly grated Parmesan
• Salt and freshly ground black pepper
• 18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved

1. Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
2. Preheat the oven to 500 degrees F.
3. Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
4. Arrange the clams on the platter and serve

Ingredients:

• 1 lb. Clams, chopped, reserving ~20 clam shells
• 6 Garlic Cloves, minced
• 2 tsp. Oregano
• 1 cup Breadcrumbs
• Handful Parsley, chopped
• Pinch of Hot Pepper Flakes, optional
• Salt, to taste
• Black Pepper, to taste
• Olive Oil, extra virgin

Place rack in the middle position and preheat oven to 400°F.

In a large mixing bowl, mix the chopped clams, half of the garlic, oregano, hot pepper flakes, salt, black pepper, olive oil, and about two tablespoons of chopped parsley.

Once fully mixed, add in three large tablespoons of the breadcrumbs and mix again. If the clam mix is still too wet, add a little bit of breadcrumbs at a time until the mix isn’t wet anymore.

In a separate bowl, mix half a cup of breadcrumbs with the rest of the garlic and two tablespoons of olive oil. If breadcrumbs are too dry, add in a drizzle of olive oil at a time until the mixture doesn’t look dry and holds together.

Take your clean clam shells and begin stuffing them with the clam mix and topping off with the breadcrumb mix. Place the shells on a baking sheet.

Pour about a glass of water onto the baking sheet, enough to cover just the bottom of the baking sheet. Place the baking sheet in the oven and cook for 15 minutes.

Remove the clams oreganata from the oven and serve with a sprinkle of fresh parsley on top and a side of hot sauce for topping. Salute and cin cin!

Clams Oreganata

Ingredients

• 1lb.Clams, chopped, reserving 20 clam shells
• 6Garlic clovesminced
• 2tsp.Oregano
• 1cupBreadcrumbs
• Handful Parsleychopped
• Pinch of hot pepper flakesoptional
• Saltto taste
• Black pepperto taste
• Olive oilextra virgin

Instructions

Baking Clams Casino

• Place rack in the middle position and preheat oven to 400°F. In a large mixing bowl, mix the chopped clams, half of the garlic, oregano, hot pepper flakes, salt, black pepper, olive oil, and about two tablespoons of chopped parsley.
• Once fully mixed, add in three large tablespoons of the breadcrumbs and mix again. If the clam mix is still too wet, add a little bit of breadcrumbs at a time until the mix isn't wet anymore.
• In a separate bowl, mix half a cup of breadcrumbs with the rest of the garlic and two tablespoons of olive oil. If breadcrumbs are too dry, add in a drizzle of olive oil at a time until the mixture doesn't look dry and holds together.
• Take your clean clam shells and begin stuffing them with the clam mix and topping off with the breadcrumb mix. Place the shells on a baking sheet.
• Pour about a glass of water onto the baking sheet, enough to cover just the bottom of the baking sheet. Place the baking sheet in the oven and cook for 15 minutes.
• Remove the clams oreganata from the oven and serve with a sprinkle of fresh parsley on top and a side of hot sauce for topping. Salute and cin cin!