Monday, June 3, 2013

Clams Casino

A truly special occasion dish sure to please anyone who loves clams.  My favorite part?  The pancetta.  I love bacon.

1 lb littleneck clams
1/4 lb pancetta, diced
1/4 C Italian parsley, chopped
1 shallot, chopped
1 T lemon juice
2 cloves garlic, minced
1/2 C panko bread crumbs
1/2 C white wine
1/2 C shredded Parmesan cheese
2 T butter
2 C rock salt
Olive oil

Soak the clams in cold water for about 30 minutes.  Discard any that don't close when gently tapped.  Put the clams in a pot and boil for about 5 minutes or until they are all opened.  Discard any that don't open.  Let them cool slightly.

Separate the clam shells in half and scoop out the clam meat.  Chop the clams.  Spread the rock salt out on a sheet pan and preheat the oven to 350 degrees.

In a skillet, cook the pancetta until crispy. Remove from the pan and drain.  Add the butter to the same skillet and add the shallots and garlic and cook over medium heat until translucent.  Add in the wine and deglaze the pan.  Cook until most of the liquid is gone.  Remove from the heat and stir in the pancetta, Parmesan cheese, bread crumbs, parsley, lemon juice and clams.

Spoon the filling into the clam shells.  Drizzle them with olive oil.  Cook them for about 5 minutes or until the cheese starts to melt and the filling is hot.

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