Okracoke Clams Casino
Okracoke Clams Casino is a classic appetizer featuring fresh littleneck clams baked with a savory topping of crispy bacon, finely diced bell peppers, onions, and shallots, bound with breadcrumbs and rich bacon fat and butter. This dish offers a delightful contrast of tender clam meat with a flavorful, golden-brown crust, making it an elegant and popular choice for entertaining.
Equipment
- 1 Large Pot with Lid For steaming clams
- 1 Baking Sheet For baking clams
- 1 Skillet or Sauté Pan For bacon and vegetable sauté
- 1 Sharp Chef's Knife For precise vegetable and clam chopping
- 1 Mixing Bowl For combining stuffing ingredients
Ingredients
Main
- 24 mediums littleneck clams hardshell
- 1 cup chopped red peppers
- 1/2 cup chopped sweet onions
- 1/4 cup finely chopped shallots
- Reserved bacon fat
- 2 tablespoons sweet unsalted butter
- 4 slices applewood bacon or other thick cut bacon
- 1/2 fresh bread crumbs
- salt & fresh ground pepper to taste
Instructions
- Thoroughly scrub and rinse littleneck clams under cold running water; discard any that are open and do not close when tapped.
- In a skillet over medium heat, slowly cook the applewood bacon until crisp; remove bacon, crumble, and set aside, reserving the rendered fat in the skillet.
- To the same skillet with reserved bacon fat (add butter if needed), sauté the finely chopped red peppers, sweet onions, and shallots until softened but not browned, about 5-7 minutes.
- In a large pot with about an inch of water, steam the cleaned clams over high heat with a lid until they just open, approximately 5-7 minutes; discard any unopened clams.
- Carefully remove clams from shells, reserving one half of each shell. Coarsely chop the clam meat and set aside.
- In a mixing bowl, combine the chopped clams, sautéed vegetables, crumbled bacon, and fresh breadcrumbs; season generously with salt and fresh ground pepper.
- Spoon the clam mixture into the reserved clam half-shells, mounding slightly, and arrange them on a baking sheet.
- Preheat oven to 400°F (200°C). Bake the clams for 10-12 minutes, or until the topping is golden and bubbly.
- For an extra crisp topping, finish under a preheated broiler for 1-2 minutes, watching closely to prevent burning.
- Serve immediately, perhaps on a bed of rock salt or fresh parsley for presentation.
Notes
For impeccable Clams Casino, begin by meticulously scrubbing and purging your littleneck clams to eliminate any grit. When rendering the applewood bacon, cook it slowly until perfectly crisp, reserving the rendered fat as it's crucial for flavor. Finely mince your red peppers, sweet onions, and shallots for a homogenous stuffing texture that complements the tender clams. After steaming the clams just until they open, carefully remove the meat, ensuring no shells or grit remain, and coarsely chop. Combine the clam meat, sautéed aromatics, and crumbled bacon with fresh breadcrumbs. A touch of the reserved clam liquor or a splash of dry white wine can moisten the mixture and deepen the flavor profile. Overstuffing is a common pitfall; aim for a balanced mound that will crisp beautifully under the broiler. Finish under a hot broiler for a golden, irresistible crust, but watch carefully to prevent burning.