Clams casino with herb butter and bacon
Opened clams receive vegetable herb butter and bacon before broiling.
Active time45 min
Cooking15 min
Total1 h 30 minResting : 30 min
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Ingredients
- 28 g shallot
- a quarter of a cup of fresh parsley
- 57 g green bell pepper
- 227 g unsalted butter
- 36 live littleneck hard clam (Mercenaria mercenaria)
- 9 thin slice of smoked streaky bacon
- 1 tbsp cornmeal for purging, discarded after use
- 30 ml lemon juice
- 1 pinch of ground black pepper — optional
- 28 g drained canned sweet red pimento pepper
- 1 pinch of fine salt — optional
Preparation
Discard broken clams and any that stay open when gently tapped. Cover the clams with cold water in a large container, add the cornmeal and leave to purge for at least 30 min. Lift them out without disturbing the sediment, discard the water and scrub the shells.
36 live littleneck hard clam (Mercenaria mercenaria)1 tbsp cornmeal for purging, discarded after use- mixing bowl
- shellfish scrubbing brush
Wash and chop the parsley, then measure the stated amount. Let the butter soften. Open the clams with a clam knife, protecting your holding hand. Release the meat from the top shell and leave it in the lower half. Set the shells securely on the tray. Wash and deseed the green pepper. Peel the shallot. Finely chop both peppers and the shallot. Beat the soft butter, then mix in the vegetables, parsley, lemon juice and optional salt and pepper.
28 g shallota quarter of a cup of fresh parsley57 g green bell pepper227 g unsalted butter30 ml lemon juice1 pinch of ground black pepper — optional28 g drained canned sweet red pimento pepper1 pinch of fine salt — optional- clam knife
- thick protective towel
- baking sheet
- knife
- chopping board
- mixing bowl
- electric hand mixer with beaters
- spatula
Cook the bacon in a dry frying pan for about 7 min, until partly cooked but not crisp. Blot dry, then cut each slice into 4 pieces. Divide the seasoned butter among the 36 clams and top each with a piece of bacon.
9 thin slice of smoked streaky bacon- nonstick frying pan
- kitchen tongs
- kitchen paper
- knife
- chopping board
- baking sheet
- spoon
Preheat the broiler. Broil for about 8 min, watching closely, until the bacon browns and the clam meat is set and hot. Cook longer if needed for your oven and clam size. Serve immediately as small starters.
- oven
- baking sheet
Allergens
- Milk
- Molluscs
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration