The dish cooks up quick, can be made ahead of time, and has a bit of a fancy look thanks to its browned crumb topping-all super-solid reasons to make them at home as well. From its origins in the 1920's at the Little Casino resort in Rhode Island, Clams Casino soon spread to Italian-American restaurants across the country. Though they seem to be the iconic gem of every red-and-white checkered tablecloth resto, legend has it that the dish originated in a resort in Rhode Island, not a nonna's kitchen. But when it comes to kicking off the meal, the app that's always caught my eye is Clams Casino, those bacony, crunchy-topped, sizzling little half-shell clams that hit the table and immediately make you happy.īut it turns out I didn't know Clams Casino quite as well as I thought. Arrange on a platter and sprinkle with chives.Garlic bread, calamari, some nice broccoli rabe-you can't hit an old school Italian American red-sauce joint without ordering these dishes along with your spaghetti and meatballs. Bake for 7 to 8 minutes, until the mixture is topping is golden brown. Spoon a little less than 1 tablespoon on each clam. Spread the clams in a single layer on the prepared baking sheet.

Add the meat and Parmesan cheese to the vegetable mixture and stir to combine. Deglaze the pan with the 1/3 cup white wine and cook until the wine is almost evaporated, about 2 minutes. You shouldn’t need to add salt, but season with freshly ground black pepper. Leaving the fat in the skillet, cook the shallot, bell pepper and garlic until softened and translucent, about 5 minutes. Add the chorizo, breaking up into small pieces with a wooden spoon and cook for 3 to 5 minutes more, until the bacon and chorizo are both golden and the chorizo is slightly crisp. Heat the same skillet over medium heat for several minutes add the bacon and cook for 8 to 10 minutes, stirring occasionally until the bacon begins to crisp.

Preheat the oven to 400° and line a small baking sheet with foil.

Take care not to get pieces of the shell in the clam. When cool enough to handle, remove the top shell by twisting around the hinge, leaving the clam attached to the bottom shell. When the clams begin to pop open, remove from them from the skillet, continuing to check every 2 minutes or if you hear clams popping open. Cover and cook for 15 to 20 minutes, checking after 10 minutes. Heat a large skillet over medium heat for about 3 to 4 minutes, and add the clams and wine.

Add about 1 teaspoon of flour and mix around this will help the clams to release any sand. Place the clams in a medium bowl and fill with water. Rinse the clams, scrubbing the shells with your hands or a brush.

Best clams casino recipe