Add your softened butter and mix together completely. Once all your clams have opened and they are placed in a bowl to the side, take the bacon and shallot mixture and add to your bread crumb mixture. Continue to cook the ones that are still open by keeping them on heat and covered. When the clams start to open remove from the pan and place in a bowl off to the side.

This cooking process should take between 2 – 7 minutes. Your clams are done when they open, they will all open at separate times. Cover your saute pan and let cook – your clams will begin to open after 2- 3 minutes of cooking. You now want to add your white wine and clams. Lower your temp to medium and continue to stir for an additional 3 minutes, or until the garlic is golden brown. Cook and stir until crispy, this should take 6-8 minutes, then incorporate your diced shallots and garlic. In a large saute pan, on medium to high heat you want to add your remaining diced bacon (3 ounces). Remove from heat and place to the side to cool. Continue to stir for an additional 5 minutes. You now want to add your bread crumbs and continue to stir. This should take 6-8 minutes, if the bacon begins to smoke, lower your temp. In a large skillet, on medium heat add half of your diced bacon (3 ounces), cook and stir until the fat has rendered on the bacon. This helps to remove any remaining dirt left on your clam s. Once you have purged your clams you now want to scrub the shells lightly with a hard bristle brush. You are now able to include the clams in your recipe. Purge the clams and then give them one last rinse under cold running water. Once the clams have expelled any sand or debris, which will be visible in the water, change the water and repeat the soaking process. The clams should soak for 30 to 60 minutes in a large bowl of cold, salted water (use 1/4 cup of salt per gallon of water). I have provided instructions below on how to purge your clams.įirst, you need to clean the clams with cold running water to get rid of any sand or dirt.

This is a very important step before you begin to incorporate clams into any dish. Purge and clean your clams: Cleaning clams before cooking is referred to as purging. Its widespread popularity can be attributed in part to both its mouthwatering flavor and versatility, since it can be prepared in a variety of ways to suit diverse palates. It is often served as an appetizer or side dish. The dish is distinguished by its crunchy, cheesy coating and the deep, savory flavor of the clams. Fresh clams are packed with a mixture of breadcrumbs, butter, and seasonings and baked or grilled. Prep Time: 40 minutes Cook Time: 40 minutes Serves: 10 – 12Ĭlams Casino is a classic dish that originated on the East Coast.

Recipe for stuffed clams casino