Clams Casino

Name: Clams Casino
Ingredients: 36 littleneck clams; 4 tablespoons finely chopped fresh Italian parsley; 2 red or yellow bell peppers, roasted and peeled as described on next page, cut into 1-inch squares; 12 slices bacon, cut into 1-inch squares; 6 tablespoons unsalted butter; 1 cup dry white wine

6 ingredients

14 steps

Ingredients

36 littleneck clams
4 tablespoons finely chopped fresh Italian parsley
2 red or yellow bell peppers, roasted and peeled as described on next page, cut into 1-inch squares
12 slices bacon, cut into 1-inch squares
6 tablespoons unsalted butter
1 cup dry white wine

Directions

1

Preheat the oven to 450 F.
2

Shuck the clams as described on page 7, reserving the clam juice and arranging the clams on the half shell side by side in a 13 x 11inch baking dish.
3

Strain the juice through cheesecloth or a very fine sieve into the baking dish.
4

Sprinkle some of the parsley over the clams.
5

Top each clam with a square of roasted pepper.
6

Cover the pepper with two squares of bacon.
7

Using about 3 tablespoons of the butter, dot the top of each clam with about 1/4 teaspoon butter.
8

Cut the remaining butter into several pieces and tuck them in and around the clams in the baking dish.
9

Add the wine and remaining parsley to the baking dish.
10

Bake until the bacon is crisp and the pan juices are bubbling, about 12 minutes.
11

Arrange clams on a warmed serving platter, or divide them among warmed plates.
12

Pour the pan juices into a small saucepan and bring to a boil on top of the stove.
13

Boil until lightly thickened, 1 to 2 minutes.
14

Spoon the juices over the clams and serve immediately.