Clams Casino Recipe

I just love how pretty these are to look at! They are like tiny little boats carrying some seriously flavorful cargo! Perfect for a snack or appetizer any time… these are sure to please the palate!! Enjoy with a crisp chilled Pinot Grigio to fancy it up =)  

Jennifer

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Course Appetizer

Cuisine Italian

Ingredients

  

• 24 Little Neck Clams 
• 6 Thin slices of Prosciutto ( chopped  & separated )
• 1 MED Shallot ( minced )
• 3 LG Cloves Garlic ( minced )
• 1 SM Red Bell Pepper  ( small diced )
• 3-4 Lemons  ( for serving )
• 1 cup Panko Bread Crumbs ( plain )
• 2.5 oz White Wine ( dry )
• 1 teaspoon Garlic Powder
• 1/2 cup Parmesan Cheese ( shredded )
• 2 tablespoons fresh Parsley ( chopped )
• 3 tablespoons unsalted Butter
• 3 tablespoons Olive Oil
• 1/2 Crushed Red Pepper Flakes
• 1/8 tablespoon Oregano ( dried )
• Sea Salt
• Black Pepper

Instructions

 

• Preheat Oven to 450 Degrees F

   

  For the Stuffing:

   

  In a bowl, mix Bread Crumbs,  1/4 Cup Parmesan Cheese, Garlic powder, Oregano, 1 Tbsp fresh Parsley, Crushed Red Pepper flakes, a pinch of Salt & Black Pepper.

  Drizzle in about 2 Tbsp Olive Oil to create a wet mixture. Mixwell & set aside. 

  In a skillet over medium heat, melt Butter and add Prosciutto.Cook until brown and crispy. Remove Prosciutto and set aside.

  In same skillet, add Shallots & Red Bell Pepper. Saute forabout 5 minutes  or until softened.

  Add Garlic, a pinch of Salt. Stir & let saute until fragrant.

  Add White Wine and let simmer until most of liquid has evaporated.

  Lower Heat and add Prosciutto back in to skillet along with BreadCrumb Mixture. Stir until well combined. Remove from heat and set aside.

   

  For the Clams:

   

  1. Under cold water, scrub Clams to remove any sand or grit.

  Place Clams in a steamer basket inside a large pot with about 3 Cups water only on the bottom ( not touching the Clams ).

  Cover pot with a clear lid and STEAM Clams until just opened.

  Using a tong, remove each Clam and rinse under cold water to stopcooking.

  Once Clams are cooled, gently break off the top shell and set aside.

  Using a spoon, gently remove the Clam meat from the bottom shelland set aside.

   

  Assemble the Clams Casino:

   

  On a large baking sheet lined with aluminum foil, arrange yourtop, empty Clam Shells.

  Carefully place the Clam meat back into each Calm shell.

  Spoon stuffing mixture on top of each Clam, pressing down gentlyto pack.

   Drizzle thetop of all Clams with about  1 Tbsp OliveOil.

  Bake about 4  minutes.

  Remove & top with remaining Parmesan Cheese, and return tooven another minute ( until Cheese is melted ).

  Remove and garnish with 1 Tbsp fresh Parsley. Serve with Lemon wedges.

   

   

   

  Enjoy!!!

   

   

  Buon Appetito e Mangia Bene!