Ingredients with Measurements:
- 24 littleneck clams, scrubbed clean
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- 6 cups mixed greens
Special equipment needed:
- Baking sheet
- Mixing bowl
- Clam knife
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine bread crumbs, Parmesan cheese, parsley, basil, oregano, red bell pepper, green bell pepper, onion, garlic, olive oil, and lemon juice. Mix well.
3. Using a clam knife, open each clam and remove the meat. Discard the top shell and place the clam meat on a baking sheet.
4. Spoon the bread crumb mixture over each clam meat.
5. Bake in the preheated oven for 10-12 minutes, or until the bread crumb mixture is golden brown and the clams are cooked through.
6. In a separate mixing bowl, toss mixed greens with salt and pepper to taste.
7. Arrange the cooked clams on top of the mixed greens.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 319
- Total fat: 21g
- Saturated fat: 4g
- Cholesterol: 57mg
- Sodium: 547mg
- Total carbohydrates: 14g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 19g
Substitutions for ingredients:
- Instead of littleneck clams, you can use other types of clams such as Manila clams or razor clams.
- Instead of mixed greens, you can use arugula or spinach.
Variations:
- Add chopped bacon to the bread crumb mixture for a smoky flavor.
- Top the salad with chopped hard-boiled eggs for extra protein.
Tips and tricks:
- Make sure to scrub the clams clean before opening them.
- Use fresh herbs for the best flavor.
- Serve the salad immediately after assembling to prevent the greens from wilting.
Storage instructions:
- Store leftover clams and mixed greens separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the clams, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the clams in a circular pattern on top of the mixed greens for an elegant presentation.
- Serve the salad in individual bowls for a more formal presentation.
Garnishes:
- Garnish the salad with lemon wedges and chopped fresh herbs.
Pairings:
- Serve the salad with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve the salad with crusty bread or garlic bread.
Troubleshooting advice:
- If the bread crumb mixture is not sticking to the clams, try adding more olive oil to the mixture.
Food safety advice:
- Make sure to discard any clams that do not open during cooking.
- Always wash your hands and utensils thoroughly after handling raw seafood.
Food history:
- Clams Casino is a classic American dish that originated in Rhode Island in the early 1900s.
Flavor profiles:
- The clams are savory and briny, while the bread crumb mixture adds a crunchy texture and herbaceous flavor. The mixed greens provide a fresh and slightly bitter contrast.
Serving suggestions:
- Serve the salad as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Tangy, Briny, Herbaceous, Citrusy