Ingredients with Measurements:
- 24 littleneck clams, scrubbed clean
- 6 slices of bacon, diced
- 1/2 cup of finely chopped red bell pepper
- 1/2 cup of finely chopped shallots
- 1/4 cup of chopped fresh parsley
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of breadcrumbs
- 1/4 cup of white wine
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Small skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a small skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. In the same skillet, sauté the red bell pepper and shallots in the bacon fat until softened, about 5 minutes.
4. Add the white wine to the skillet and cook until the liquid has reduced by half.
5. In a bowl, mix together the cooked bacon, sautéed vegetables, parsley, Parmesan cheese, breadcrumbs, and olive oil. Season with salt and pepper to taste.
6. Place the clams on a baking sheet and spoon the bacon mixture onto each clam.
7. Bake the clams in the preheated oven for 10-12 minutes, or until the bacon mixture is golden brown and the clams have opened.
8. Serve the clams hot with lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 12 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 240
Fat per serving: 15g
Carbohydrates per serving: 10g
Protein per serving: 16g
Substitutions for ingredients:
- Instead of littleneck clams, you can use other types of clams or even oysters.
- Instead of red bell pepper, you can use green bell pepper or jalapeño pepper for a spicier version.
- Instead of shallots, you can use onions or scallions.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- Add chopped garlic to the bacon mixture for extra flavor.
- Top each clam with a small piece of mozzarella cheese before baking for a cheesy version.
- Use chorizo instead of bacon for a spicy twist.
Tips and tricks:
- Make sure to scrub the clams clean before cooking.
- If any clams do not open during baking, discard them.
- Serve the clams with crusty bread to soak up the delicious juices.
Storage instructions:
Leftover clams can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the clams, place them in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the clams on a platter and garnish with fresh parsley.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
- White wine, such as Pinot Grigio or Sauvignon Blanc
- Beer, such as a light lager or pilsner
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the bacon mixture is too dry, add more olive oil.
- If the clams do not open during baking, discard them.
Food safety advice:
- Make sure to discard any clams that do not open during cooking.
- Store leftover clams in the refrigerator and consume within 2 days.
Food history:
Clams Casino is a classic American dish that originated in Rhode Island in the early 20th century.
Flavor profiles:
Savory, salty, smoky, umami
Serving suggestions:
Serve the Clams Casino as an appetizer or as part of a seafood feast.
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