Mike’s Clams Casino
Serves 3-4 as an appetizer
- Rock salt, enough to cover bottom of broiling pan about 1/2-3/4 inches deep
- 12 littleneck clams, scrubbed and rinsed
- 3 slices bacon, thin-med thick
- 2 T Spanish Piquillo pimientos, or pimentos, finely chopped
- 1/2 T jalapeño pepper, finely chopped
- 1 T parsley, chopped
- 1 T garlic, minced
- 1 T shallots, finely chopped
- 1/3 cup reggiano Parmesan, finely grated
- 4 T unsalted butter
- 1 T olive oil
Pre heat oven to 500º. Arrange rock salt in broiling pan and pop in the oven to heat the salt.
In a small sauce pan heat olive oil over med heat; sauté shallots, pimentos, garlic and jalapeños until garlic and shallots soften. Add butter and parsley and whisk until butter has melted. Take off heat, set aside. Next, fry bacon over med- low heat until lightly browned but a bit undercooked.. Cut bacon into 12 pieces about the same width as the clam shells and set aside.
Boil water in a medium pot, add clams and cover. Peek in after a couple of minutes and remove clams that are just beginning to open with tongs (a little undercooked is good because they will also be quickly broiled).
Take broiling pan out of oven and get ready to arrange clams. Being careful to not lose too much juice, twist top shell off of clam then carefully cut the bottom muscle from the shell. Arrange clams on the salt and spoon some of the casino butter over each one. Place a bacon slice over each one then sprinkle with Parmesan. Click oven up to broil, pop in the clams and broil until Parmesan is melted and bubbling. Enjoy!
