Beckys Clams Casino Food

CLAMS CASINO

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
• Preheat the oven to 500 degrees F.
• Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
• Arrange the clams on the platter and serve.

BUCATINI A LA CLAMS CASINO

Steps:

• For the topping: Heat a small skillet over medium heat. Add the olive oil and breadcrumbs and toast, stirring often, until golden brown and crispy. Season with the salt. Set aside to cool. Stir in the Parmesan.
• For the pasta: Bring a large pot of salted water to a boil. Cook the pasta for 3 minutes less than the package directions, about 9 minutes. Drain well, reserving 1/2 cup pasta water.
• Put the olive oil and bacon in a large skillet over medium heat. Cook, stirring often, until browned and crispy, about 8 minutes. Add the garlic and red pepper flakes and cook until fragrant, about an additional minute. Add the tomatoes and toss to coat. Deglaze with the white wine and add the cockles. Cover the skillet with a lid and shake gently. Cook until all the shells have opened, 2 to 3 minutes. Remove the clams to a bowl, discarding any unopened clams. Add the pasta to the skillet and toss in the sauce. Add the reserved pasta water to create a loose sauce. Toss with the parsley. Stir the clams back into the pasta and sprinkle with the breadcrumb topping. Serve with a drizzle of olive oil.

CLAMS CASINO WITH BACON AND BELL PEPPER

Steps:

• Arrange a rack in center of oven; preheat to 500°F. Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5-7 minutes. Transfer bacon to paper towels, reserving fat in skillet. Let cool, then break into 1/2" pieces.
• Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add vinegar and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.
• Toss panko with oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6-8 minutes.

BECKY'S CLAMS CASINO

Steps:

• Under cold running water, rinse clams and scrub with a soft-bristled brush to remove as much sand as possible. (Note: Clams should be tightly closed or snap shut when touched or placed under cold water. If any are already open and do not close after manipulation, discard those particular clams immediately to prevent food poisoning.).
• In an oven-proof shallow dish (pie plate works best), pour in rock salt. Cover bottom of dish evenly with rock salt until 1/4-inch thick.
• Steam clams until shells begin to open. Carefully remove each clam from steamer and set aside, reserving as much of the juice as possible in the bottom half of each shell.
• Allow clams to cool until manageable to handle; then carefully break off top half of shell. With a knife, gently separate meat from where it is attached to shell. Then nestle the half of the shell with clam and juice into rock salt, arranging in the best way possible to fit into the baking dish. (Note: This helps keep clam upright and saves juice from spilling out. Plus it makes for a nice presentation!).
• Preheat oven to 500 degrees.
• In a large skillet over medium heat, melt butter. Add onion, celery, red pepper and garlic to skillet and sauté until tender.
• Remove skillet from heat and stir in lemon juice, Worcestershire sauce, red pepper flakes, pepper and crumbled bacon.
• Sprinkle bread crumbs a little at a time into skillet, stirring into mixture until moisture is absorbed. Use a little less or more of the bread crumbs until desired consistency is met.
• Spoon a scant amount of the mixture onto each clam.
• Bake for 6-8 minutes or until clams are just cooked through and topping is golden.
• Serve immediately.

CLAMS CASINO

Steps:

• Preheat oven to 400 degrees F.
• Cook bacon crisp in a saute pan.
• Saute shallots, garlic, peppers in saute pan with bacon on medium head for 2-3 minutes.
• Add parsley, lemon juice, butter and bread crumbs; combine seasonings.
• Cool bread crumb mixture.
• Open clams (some say to discard tops, we used them to loosen the meat and open the other clams) Loosen meat from lower shell, leave clam in shell.
• Place clams on sheet pan top with 1 TBSP crumb mixture.
• Bake 5-8 minutes.
• Sprinkle rock salt on a servering dish and serve with lemons.

CLAMS CASINO

Steps:

• Open the clams, reserving the best 2 dozen shells.
• Spread a layer of rock salt in the bottom of a pie pan and push shells into it.
• Fry the bacon till all the fat is rendered (do not fry crisp), then place it on paper towel and press out any remaining fat.
• Chop into fine pieces.
• Mix the butter with the bacon, shallots, green pepper, pimento, Tabasco, Worcestershire sauce.
• Put 1 clam in each shell that you have reserved and top with a dollop of the butter mixture.
• Broil under hot broiler for 5-10 minutes or until butter is sizzling and the bacon pieces are crisp.

CLAMS CASINO

Steps:

• Preheat the oven to 400 degrees F.
• In a saute pan over medium-high heat, add the oil and heat to the verge of smoking. Add the pancetta, reduce the heat to medium, and cook the pancetta until crispy, 2 to 3 minutes. Once cooked, remove the pancetta with a slotted spoon to paper towels and reserve. Add the onions and garlic and cook until translucent, 6 to 7 minutes. Once the onions are cooked, remove from the pan and toss in a bowl with the lemon juice, crab boil seasoning, butter, and parsley. Top the clams with the onion-herb mixture, reserved pancetta, and Parmesan. Place on a baking sheet and bake until the cheese has melted, 10 to 12 minutes.

CLAMS CASINO

Steps:

• Soak the clams in cold water to purge any sand, about 20 minutes. Then scrub them clean to remove any dirt or barnacles from the outer shells and then drain.
• Add the white wine and cleaned clams to a large saucepan. Cover and heat over medium. After a few minutes, check to see if any of the clams have opened. Once they start opening, remove the opened clams to a large bowl to cool. Cover the pot and wait another minute or so before checking to see if any more clams have opened. Discard any clams that don't open after 5 minutes. Once all the clams have been removed, turn the heat down to low and let the white wine and clam juice mixture reduce until there is about 1/3 cup of liquid left.
• In the meantime, heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to render its fat and slightly browns, about 2 minutes. Next, add the shallots and bell pepper. Cook, stirring, until slightly softened, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Use a small fine-mesh sieve to strain the 1/3 cup of white wine-clam juice mixture into the skillet. Stir to combine and cook until the mixture is slightly reduced and cohesive, about 2 minutes. Turn off the heat and let cool slightly.
• Line a rimmed baking sheet with foil and preheat the oven to broil.
• Mix the panko, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Set aside.
• Carefully remove the top shell from each clam and use a spoon to loosen the meat from the bottom shell. Place the meat back into the bottom shell and then onto the prepared baking sheet.
• Divide the bacon mixture evenly among the clams, using a spoon to pack the mixture tightly into the shell. Top each of the clams with about 1 teaspoon of the panko mixture.
• Transfer the clams to the broiler and cook until the breadcrumbs are just golden brown, 30 seconds to a 1 minute. Keep an eye on them as the browning can happen quite quickly.
• Remove the clams from the oven and use tongs to transfer them to a serving plate. Garnish with chopped chives. Serve immediately.

CLAMS CASINO

Steps:

• Preheat broiler. Combine butter, scallion, parsley, lemon juice and salt in a food processor or blender. Blend until smooth, approximatly 1 minute.
• Shuck clams. Use a sturdy paring knife or clam knife to pry open the clam opposite its hinge. Once the knife is in, carefully move it along the top shell so you do not cut the meat in half. Once the clam is open, cut the meat off of the bottom shell, reserving as much of the juice as you can. Spoon about 1 teaspoon of butter mixture on top of each clam and top with 1 teaspoon of crumbled bacon. Broil until butter is bubbling, about 3 minutes.

CLASSIC CLAMS CASINO

Steps:

• Cook the bacon in skillet until crisp.
• Drain excess fat, roughly chop, and set aside.
• Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.
• Arrange the clams in your largest skillet in a single layer.
• Please feel free to steam the clams in batches if they don't all fit in your pan.
• Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.
• Remember, the clams will be finished under the broiler, so don't let them go too long in the pan after they begin to open!
• Once the clams are cool enough to handle, twist off the top shell and discard.
• Slide a sharp knife under each clam to loosen it from the bottom shell.
• Line baking sheets or broiler pans with a crumpled large piece of foil - this allows you to press the shells into the foil so they are less likely to tip over.
• Spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.
• Arrange clams on baking sheet.
• The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.
• When ready to serve, preheat broiler.
• Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
• Serve warm.

LYNN'S KILLER CLAMS CASINO

Steps:

• Have vendor that sells clams open them for you.
• Cook bacon until almost crisp (can sauté or bake). Set aside when done.
• Pour enough olive oil in bottom of pan to sauté (I'm somewhat generous with the olive oil). Be sure not to overwhelm the onion and pepper mixture. You don't want it to oily.
• 1 onion chopped pretty well.
• Sauté onion and chopped red pepper. (I use red pepper because it is sweeter taste than green).
• Sauté till onions are almost caramelized.
• Pour Worcestershire sauce on mixture.
• Taste mixture to see if it needs more Worcestershire sauce (we like it tangy).
• Spoon mixture over each clam.
• Crumble almost done bacon.
• Put under broiler for a minute.
• Don't burn bacon.
• Walla this is just the best thing EVER!

CLAMS CASINO

Steps:

• Preheat oven to 450 degrees F.
• Shuck the clams, leaving each clam in the half-shell and reserving the juices. Strain the juices through a cheesecloth into a bowl.
• Place the clams on a rimmed baking sheet in one even layer. Top each clam with a pepper square, then with a bacon or pancetta square, and with a dab of butter, using all 3 tablespoons evenly. Sprinkle the chopped parsley on top. Pour the reserved shucking juices into a measuring cup, and add enough white wine to make 2 cups combined liquid. Pour the liquid into the bottom of the baking sheet.
• Bake the clams, uncovered, until the bacon or pancetta is crispy and the clams are cooked all the way through, about 25 minutes. Serve on a platter, drizzled with baking juices.

CLAMS CASINO

Steps:

• In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet. In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately low heat until they are softened, add the bell peppers and the orégano, and cook the mixture, stirring, until the bell peppers are crisp-tender. Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.
• Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400°F. oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.