A Master Chef Daniela Savone Recipe
This Christmas Eve kick-off your Feast of The Seven Fishes with this classic throwback appetizer. Baked Clams Casino is the perfect entry point into the beloved Italian-American seafood extravaganza.
- 24 fresh little neck clams
- 3 oz. chopped pancetta
- 2 tbsp. unsalted butter
- 2 tbsp. Botticelli Minced Garlic
- 1/2 cup minced shallots
- 1/2 cup minced red & green bell peppers
- 1/2 cup white wine
- 1 tbsp. fresh thyme
- 2 tbsp. fresh chopped parsley, plus extra to garnish
- 1/2 tbsp. dry oregano
- dash crushed red pepper flakes
- 3 tbsp. grated Parmigiano-Reggiano cheese
- 3/4 cup seasoned Panko breadcrumbs
- salt & pepper to taste
- serve with lemon wedges
- Botticelli Extra Virgin Olive Oil, drizzle over the top before serving
Preheat the broiler on high. Arrange clams on a heavy duty high rimmed baking sheet. Broil clams until they open slightly, about 5-7 mins. Once clams are cool enough to handle, shuck it open, twist off the top shell and discard, run a spoon underneath each clam to loosen from the bottom shell. Reserve the clam juice among the clams. Reserve the bottom half shell. Roughly chop the clams & set aside.
In a large skillet, over medium high, heat butter, sauté the pancetta until almost crisp. Remove the pancetta from the pan with a slotted spoon & set aside.
In the same pan with rendered pancetta fat, sauté bell peppers, shallots, & Botticelli minced garlic until soft & translucent, about 3 mins.
Stir in the wine and cook until the liquid is reduced by half, about 2 mins.
Turn off heat and sprinkle in fresh herbs, crushed red pepper, & dry oregano seasoning & stir. Add in the chopped clams, pancetta, breadcrumbs, & grated cheese. Mix all ingredients together well.
Fill each clam shell with a good tbsp. of stuffing & arrange on a baking sheet. Bake clams at 450 degrees for about 5 mins. until golden brown & crispy.
Serve with lemon wedges, garnish with fresh chopped parsley, & drizzle Botticelli Extra Virgin Olive Oil over the top before serving.