Cost per serving $0.41 view details
- 6 slc bacon, finely minced
- 1/2 c. minced onion (125 ml)
- 1 clv garlic, chopped
- 2 Tbsp. extra virgin olive oil (30 ml)
- 1/2 c. finely diced red bell pepper (125 ml)
- 1/2 tsp dry Greek oregano (2 ml)
- 1/2 tsp minced thyme (2 ml)
- 2 tsp red wine vinegar (10 ml)
- 2 Tbsp. finely grated Parmigiano Reggiano (30 ml)
- 24 x cherrystone clams, shucked and clams kept in bottom half of shells
- Â Â Coarse salt, for filling the pan and platter
- Cook the bacon over medium heat till it browns and just starts to crisp. Transfer with slotted spoon to drain on paper towel. Add in the extra virgin olive oil to the bacon fat (remove some bacon fat if you like and add in a touch more extra virgin olive oil) and add in the onion, garlic, red bell pepper, thyme and oregano. Season with salt and pepper. Saute/fry over medium heat till the vegetables have softened, about 3 to 4 min. Add in the red wine vinegar and remove from heat. Cold mix completely.
- Preheat oven to 400 degrees F.Cover bottom of the baking sheet with coarse salt, about 1/4-inch deep. Using the coarse salt to balance the shells, arrange the clams nestled in bottom shells on the baking sheet.
- Spoon the bacon and pepper mix proportionately on the clams. Top with the Parmigiano cheese. Bake the clams 8 to 10 min, or possibly till the cheese has melted and the clams cooked through.
- Arrange the clams on a platter filled with more coarse salt. Serve immediately.
- Legend has it which Clams Casino originates from the Casino at Narragansett Pier in New York City around 1917. Bacon and clams is a winning combination ... and I've added some Greek oregano and Parmigiano Reggiano just to make it even better!
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|Amount Per Serving||%DV|
|Serving Size 59g|
|Recipe makes 6 servings|
|Calories from Fat 162||86%|
|Total Fat 18.05g||23%|
|Saturated Fat 5.26g||21%|
|Trans Fat 0.0g|
|Total Carbs 2.24g||1%|
|Dietary Fiber 0.5g||2%|