Serve immediately with lemon wedges to garnish. Bake in the oven until crumb topping has browned and clams are warmed through, approximately 3-5 minutes. Place all of the clams on a baking sheet and top with approximately 1 rounded teaspoon of the breadcrumb and bacon mixture. Twist off the top layer of the clam shells and discard, slide a spoon underneath each attached clam to just loosen it from the bottom shell. Preheat oven to 450☏ and prepare the clams. Add in the crisped bacon, panko breadcrumbs, grated Parmigiana-Reggiano and chopped parsley, set aside. Remove from the heat and swirl in the butter until it melts. Once all of the clams have opened and are removed, reduce the cooking liquid until very thick and jammy, approximately 5 minutes on high heat. Some clams will take longer than others to open so keep checking on them. Use tongs and remove with opened clams to another bowl. Turn heat to high, cover and cook until all of the clams have opened, approximately 5-7 minutes depending on the size of the clams. Discard approximately 3/4 of the fat in the pan and turn the heat to medium low.Īdd in the diced shallots and sauté until softened, approximately 1 minute. Sprinkle the dip with minced parsley for garnish and serve immediately with baguette slices or crackers.In a medium pot render the bacon until crisp, use a slotted spoon to remove the bacon onto a paper towel lined tray.Bake for 15-20 minutes until the dip bubbles at the edges and the panko is golden brown.Stir the remaining 2 tablespoons panko and 1 tablespoon Parmesan together in a small bowl, then sprinkle evenly over the surface of the dip.Spread the dip in a wide gratin dish–use one that’s going to give you a shallow but wide surface for the dip, so it’s not layered too deeply.Save the remaining clam juice for use in pasta or chowder. I like it when it’s longer a thick paste, but is more scoopable and spreadable.

The panko will absorb most of the liquid in the pan, so stir in 1/4 to 1/2 cup of the reserved clam juice until the dip loosens to your preferred consistency.Cook until the liquid in the skillet comes to a simmer, then whisk in the flour, lemon zest, 1/2 cup panko, and 1 teaspoon Parmesan.Add the whole can of clams (with juice) and the clams (but not the juice) from the other 2 cans.Cook for 1-2 minutes more to soften the garlic. Add 1 more tablespoon butter with the garlic, red pepper flakes, parsley, and oregano.Keep an eye on them to make sure they don’t start to brown too much. Cook for 5-7 minutes, stirring frequently, until the onions are very soft. Melt 3 tablespoons butter in a large skillet over medium-low heat, then stir in the shallot or onion.Strain 2 of the cans of clams, reserving the clams and juice in separate bowls.

Clams casino dip recipe