Classic Clams Casino

1. 1

   Cook the bacon in skillet until crisp.

2. 2

   Drain excess fat, roughly chop, and set aside.

3. 3

   Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.

4. 4

   Arrange the clams in your largest skillet in a single layer.

5. 5

   Please feel free to steam the clams in batches if they don't all fit in your pan.

6. 6

   Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.

7. 7

   Remember, the clams will be finished under the broiler, so don't let them go too long in the pan after they begin to open!

8. 8

   Once the clams are cool enough to handle, twist off the top shell and discard.

9. 9

   Slide a sharp knife under each clam to loosen it from the bottom shell.

10. 10

    Line baking sheets or broiler pans with a crumpled large piece of foil - this allows you to press the shells into the foil so they are less likely to tip over.

11. 11

    Spread about 1/4 tsp of seasoned butter on each clam, top with chopped bacon, and 1/2 tsp of breadcrumbs.

12. 12

    Arrange clams on baking sheet.

13. 13

    The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.

14. 14

    When ready to serve, preheat broiler.

15. 15

    Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.

16. 16

    Serve warm.

* Per serving · 4 servings · Values may vary.