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Baked Clams Casino

Baked Clams Casino

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.

INGREDIENTS

  • 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


PREPARATION

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. 

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