Scrub the clams well, then let them sit in the bowl for 30 minutes. Fill a large bowl or jar with very cold and heavily salted water.Transfer the clams to the oven and broil them for 2 to 3 minutes, or until the crumbs are golden brown. If you have any breadcrumbs left they can be frozen for up to 6 months. Then sprinkle each clam with 1 to 2 teaspoons of the bread crumbs - enough to cover. Using a small spoon, top each clam with about 1/2 teaspoon of the bacon mixture. Transfer the the clams (in their bottom shells) to a baking sheet. Remove the top shell of each clam and discard. Remove from the heat and swirl in 1 tablespoon of cold butter. Add the shallots, red bell pepper, remaining garlic, and crushed red pepper, and cook for 2 minutes longer.Īdd the clam juice and continue to cook until thick, about 2 to 3 minutes. In a medium sauté pan over medium heat, cook the bacon and proscuitto for 2 minutes.

Strain the broth through a fine mesh sieve and set aside. Using tongs or a slotted spoon, transfer the clams to a bowl to cool. Place the lid on the pan, increase the heat to medium-high and cook the clams until they all open, 3 to 4 minutes. When hot, add 2 teaspoons the garlic, white wine, thyme sprigs and the clams. In a large, high sided sauté pan with a lid over medium heat add the remaining 1 tablespoon of the melted butter and olive oil. In a small bowl, combine the bread crumbs with 1 tablespoon olive oil, 1 tablespoon of the melted butter, Parmesan, 1 tablespoon chopped parsley and the pepper and set aside. 2 tablespoons unsalted butter, melted, plus 1 tablespoon, coldĢ tablespoons finely grated Parmesan cheeseġ tablespoon plus 1 teaspoon finely chopped parsleyĢ4 to 26 littleneck clams, purged and scrubbed cleanġ ounce bacon (about 1 piece thick cut bacon), choppedġ/2 cup strained clam juice Instructions:

How to make clams casino