Clams Casino
A classic Italian-American appetizer!
Servings: 8
Ingredients
- 1 tablespoon Extra-virgin olive oil
- 4 ounces pancetta finely diced
- 1 medium red bell pepper finely diced
- 1 medium shallot finely diced
- 2 large garlic cloves minced
- 1¼ teaspoon dried oregano
- ½ cup dry white wine
- 4 tablespoons freshly grated Parmesan divided
- ½ teaspoon balsamic vinegar
- 1 tablespoon chopped fresh flat-leaf parsley
- ¼ teaspoon crushed red pepper flakes optional
- kosher salt and freshly ground black pepper to taste
- 24 medium little neck clams shucked and bottom shells reserved
Instructions
- In a large skillet over medium heat, heat the oil. Add the pancetta and sauté until crisp and golden, about 3-4 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain. In the same skillet, add the bell pepper, shallots, garlic, and oregano and sauté until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 2 minutes. Transfer the mixture to a medium bowl and allow to cool completely. Once cool, stir in the reserved pancetta, 2 tablespoons of the Parmesan, the vinegar, parsley, and crushed red pepper flakes into the vegetable mixture. Season to taste with salt and black pepper.
- Preheat the oven to 500ºF. Line a large heavy rimmed baking sheet with foil. Arrange the clams and the reserved shells on the baking sheet. Evenly spoon the vegetable mixture on top of the clams, mounding slightly. Sprinkle with the remaining 2 tablespoons of the Parmesan cheese. Bake until the clams are just cooked through and the topping is golden, about 10 minutes. Transfer to a serving platter and serve immediately. Enjoy!
Notes
You can substitute the pancetta with bacon.
Nutrition
Calories: 111kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 140mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 557IU | Vitamin C: 20mg | Calcium: 43mg | Iron: 0.5mg
