Clams Casino Recipe

By tulawdog

Ingredients

• 2 tablespoons chopped parsley (or a combination of fresh tarragon, parsley and chives)
• 1/2 to 1 garlic clove, very finely minced
• 4 tablespoons (1/2 stick) butter, softened
• 3 strips bacon
• 24 cherrystone clams
• rock salt or raw rice for the baking sheet (enough to make a 1/2-inch bed on a baking sheet)
• 1/2 lemon

Details

Servings 24
Adapted from blogs.discovery.com

Preparation

Step 1

1. In a small bowl, mix together the parsley, garlic and butter. Set aside. Prepare the baking sheet by laying a 1/2-inch bed of rock salt or raw rice. Set your oven to broil and move the rack to about 8-inches from the top heating element.

2. Lay the bacon slices on a frying pan and turn the heat to medium. Cook the bacon until just cooked through but NOT crisp on both sides. Cut the bacon into twenty-four 1-inch pieces.

3. Clean the frying pan, fill it with 1/2-inch of water and bring to a simmer over medium-high heat. Add the clams, quickly cover and let cook for 1 minute. Remove the clams immediately from the heat. Using an oyster or clam knife, open the clam, discard the top shell. Place the clam on the bed of rock salt or rice, snuggling it in to stabilize the clam. Repeat with all clams. Spoon about 1/2-teaspoon of the garlic-butter mixture into each clam. Top with a piece of bacon. Broil for 2-4 minutes until bacon is crisp and the clams are cooked through.