Clams Casino

Ingredients

• 18 Cherrystone or little neck clams
• 3 cups dry white wine
• Bacon, cut into slices to cover clam
• 2 tablespoons butter
• 1 clove minced garlic
• 3 TBL shallot chopped
• 4 scallions trimmed and minced
• 1⁄2 cup flat leaf parsley chopped
• 1⁄4 cup plain bread crumb
• 1⁄4 tsp red pepper flakes
• Salt and Pepper
• 2-3 TBL EVOO

Directions

Steam Clams in the wine in a large pot just until they open – overcooking them makes them tough. Let the clams cool and then remove the “lid”.

Cook bacon until almost fully crisp and drain. Cut into slices to cover the clams. 

Reserve 1 TBL bacon drippings.

Preheat oven to 425.

In a different pan, over medium heat, melt butter and drippings, and add garlic, shallots, scallions, parsley, and a splash of white wine and cook until soft – about 5 minutes. 

Add red pepper flakes and remove from heat.

To assemble, pour some of the butter mixture over the clam, add bread crumb, and top with bacon. Arrange on a baking sheet and bake until the bacon and bread crumbs are browned . Serve with lemon.