Easy Clams Casino
Easy Clams Casino
Easy Clams Casino
Easy Clams Casino

Easy Clams Casino

David Venable

It's always good to have some classic—and easy—appetizers in your repertoire! This one fits the bill, with bacon, shallots and white wine bringing rich flavor to canned baby clams.

Ingredients

  • 2 oz bacon, diced
  • 1/2 cup shallots, minced
  • 2 cloves garlic, crushed
  • 1/2 red pepper, diced
  • 1/2 tsp salt
  • 1 (10-oz) can whole baby clams, drained, with 1/4 cup of the juice reserved
  • 1/2 stick butter
  • 1/4 cup white wine
  • 1 cup panko bread crumbs
  • 1/2 cup parsley, chopped
  • 1/2 lemon, juiced + 1/2 lemon, cut into wedges for garnish

Directions

Combine the bacon and shallots in a medium sauté pan. Cook until the fat has rendered on the bacon and it begins to brown. Add the garlic, red pepper, and salt and sauté until the garlic becomes aromatic.
Next, add the clams, reserved clam juice, butter, and white wine to the mixture in the sauté pan. Allow to simmer for 1 minute, then add the panko, parsley, and lemon juice. Fold everything together.
Preheat the oven to 375°F.
Spoon the prepared mixture into 8 (3-oz) ramekins. It's okay if the tops are mounded. Bake for 10–15 minutes, until the tops are golden brown and crispy. Serve with the lemon wedges.

Cook's Notes

These can be made a day in advance. Refrigerate after filling the ramekins, then add 3–5 minutes to the time when you're ready to bake them for serving.

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