Clams Casino with Bacon and Bell Pepper
A classic Italian-American appetizer featuring fresh littleneck clams topped with a savory mixture of bacon, bell peppers, and crispy panko breadcrumbs. These elegant baked clams are perfect for special occasions or as an impressive starter.
Ingredients
- •4 slices bacon (about 4 ounces)
- •2 medium medium shallots
- •1 whole red bell pepper
- •1½ cups coarse kosher salt, plus more
- •2 teaspoons white wine vinegar
- •½ cup panko (Japanese breadcrumbs)
- •3 tablespoons olive oil
- •2 tablespoons chopped parsley
- •2 dozen littleneck clams
- •scrubbed
- •shucked
- •left on the half shell
Cooking Instructions
- 1.
Arrange a rack in center of oven; preheat to 500°F. Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5-7 minutes. Transfer bacon to paper towels, reserving fat in skillet. Let cool, then break into 1/2" pieces.
7 min
- 2.
Purée shallots and bell pepper in a food processor until finely chopped. Add shallot mixture to bacon fat; season with 1/4 tsp. salt. Cook, stirring, until softened, about 5 minutes. Add vinegar and cook, stirring, until liquid is evaporated and mixture begins to look dry, about 3 minutes. Remove from heat.
8 min
- 3.
Toss panko with oil and parsley in a small bowl; season lightly with salt. Spread a layer of salt on a rimmed baking sheet and arrange clams over to keep steady. Top each clam with a level 1/2 tsp. shallot mixture (you may have extra), then top with bacon and breadcrumb mixture. Roast until breadcrumbs are lightly toasted and clams are just cooked through, 6-8 minutes.
8 min