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Epicurious

Clams Casino With Bacon and Bell Pepper

By Dawn Perry

3.8

(3)

Photo of clams casino on a circular platter with wine glasses and a plate of empty clam shells—perfect finger foods for...
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow

A vinegary red bell pepper mixture cuts through the richness of the bacon for a bite that's salty, smoky, and sweet.

Recipe information

  • Total Time

    25 minutes

  • Yield

    6 servings

Ingredients

4 slices bacon (about 4 ounces)
2 medium shallots
1 red bell pepper
1–2 cups coarse kosher salt, plus more
2 teaspoons white wine vinegar
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons olive oil
2 tablespoons chopped parsley
2 dozen littleneck clams, scrubbed, shucked, left on the half shell

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsNew EnglandAmericanBaconCured MeatMeatBell PepperVegetableClamShellfishSeafoodStarterDinnerDairy FreeNut Free30 Minutes or LessRoastSauteFood ProcessorEpicurious

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