Clams Casino

Serves 6-9

Ingredients:

2 tablespoons olive oil
2 oz. sliced pancetta or bacon, finely chopped
1 cup finely diced red bell pepper
1/3 cup chopped shallots
2 large garlic cloves, minced
1/4 teaspoon dried oregano
1/3 cup dry white wine
4 tablespoons freshly grated Parmesan
1/4 cup breadcrumbs
Salt and freshly ground black pepper
18 littleneck clams, shucked, bottom shells + juice reserved

Local Ingredient Source:

Preparation:

Heat oil in a large skillet over medium heat. Add the bacon or pancetta, sauté until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the bacon or pancetta to a plate.

Add the bell pepper, shallots, garlic, and oregano to the same skillet and sauté 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 bacon or pancetta bits and 2 tablespoons of Parmesan cheese into the vegetable mixture, add reserved clam juice and breadcrumbs. Season the mixture with salt and pepper to taste.

Preheat the oven to 425 degrees F.

Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the bacon/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, about 10 minutes.

You can also finish the clams off under the broiler until just golden brown.

About Our Partner Mac's Seafood

As the founder of Mac’s Seafood on Cape Cod, Mac has made it his life’s work to source and serve fresh, high-quality seafood in his restaurants and markets every season of the year - so you know the scallops, swordfish, littlenecks, and oysters on your plate didn’t travel far to get there.

“You can count on us to know where your fish comes from,” says Mac. That’s our commitment. That’s why we do what we do every day. In fact, the Wellfleet Oysters I use in this stuffing are farmed by local shellfishermen right down the street from my house. So give this recipe a try, you’ll make the seafood lovers around your Thanksgiving table VERY happy.”