Let's Talk Outdoor Cooking with Luke Darnell: Bob's Clam Casino
On this episode of Let’s Talk Outdoor Cooking, BBQ Bob shows World BBQ Champion Luke Darnell a fun spin to a classic appetizer. Fresh cherrystone clams are loaded with thinly sliced prosciutto, a blend of poblano and jalapeno peppers, and topped off with crunchy panko breadcrumbs. These colorful Grilled Clams Casino will be sure to brighten up your party table!
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How to Open Clams | Baked Clams Recipe
The Brooklyn Brothers show you how to open clams along with their Baked Clams recipe. Papa P demonstrates how to shuck open clams, while chef Dom prepare the stuffing for them. This is a great Christmas Eve appetizer to serve at your seven fishes dinner. This Italian Style bake clam recipe is easy to prepare and the whole family will enjoy.
Happy Cooking!
Ingredients:
• 18 Cherrystone Clams
• 12 oz of Panko breadcrumb
• 1 cup of olive oil
• 12 cloves of garlic
• 4 TBSP of Parmesan cheese
• ¼ cup of White Wine
• 2 cups of chopped clams
• ½ tsp. of salt
• ¼ tsp. black pepper
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Scott Conant's Roasted Clams Casino | Food Network
Cook along with Scott as he steams clams and stuffs them with bacon, herbs and breadcrumbs to create this classic appetizer!
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Roasted Clams Casino
RECIPE COURTESY OF SCOTT CONANT
Level: Easy
Total: 1 hr
Active: 40 min
Yield: 8 servings
Ingredients
Clams:
36 littleneck or Manila clams
2 ounces bacon, minced
1 tablespoon olive oil, optional
2 shallots, minced
1/2 red bell pepper, minced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1/4 cup white wine
1/4 cup reserved clam cooking juice
1 teaspoon minced parsley
4 ounces (1 stick) unsalted butter, softened
Breadcrumbs:
1/2 cup panko
1 garlic clove, smashed
Kosher salt
2 tablespoons extra-virgin olive oil
Pinch crushed red pepper flakes
2 tablespoons minced parsley
2 lemons, cut into wedges, for serving
Directions
For the clams: Add the clams to a large pot or large saute pan with a lid. Add 1/2 cup water and cover the pan. Bring to a simmer over medium-high heat and steam until the clams open, 6 to 10 minutes. Discard any clams that do not open. Reserve 1/4 cup clam juice.
When they are cool enough to handle, remove the empty top shells of each clam and use your fingers to gently pull the clams from the bottom shell; reserve the bottom shells. Finely chop the clams and reserve.
Cook the bacon in a medium saucepan over medium-low heat until well crisp and rendered, 8 to 10 minutes.
Remove the bacon to a paper towel-lined plate using a slotted spoon, leaving the fat in the pan (if the pan seems dry, add a touch of oil). Add the shallots, peppers, a pinch of salt and the crushed red pepper flakes and cook until soft and starting to caramelize, 8 to 10 minutes. Add the garlic and thyme to the pan and cook until the raw-garlic flavor is gone and the shallots are sweet, 6 to 8 minutes.
Add the oregano leaves to bloom, then deglaze with the wine and 1/4 cup reserved clam juice and cook until the mixture is reduced by about 80 percent, about 4 minutes. Remove from the heat and stir in the bacon and parsley to combine. Place the bacon mixture in a bowl over an ice bath, stir in the butter and clams and cool slightly until just warm. Taste the mixture and season with salt.
For the breadcrumbs: Preheat the oven to 425 degrees F.
Put the panko, crushed garlic clove and a pinch of salt in dry skillet over medium heat and toast, stirring and tossing constantly till lightly browned, about 5 minutes. Transfer the panko mixture to a bowl and stir in the extra-virgin olive oil, pepper flakes and parsley with a fork. Discard the crushed garlic clove.
Stuff each clam shell generously with about 1 tablespoon of the clam mixture and sprinkle with enough breadcrumbs to coat, pressing lightly so the breadcrumbs stick. Place the stuffed clams on a metal tray or cast-iron pan. Bake until hot and golden, 10 to 15 minutes. Serve with lemon wedges.
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Scott Conant's Roasted Clams Casino | Food Network