Meet our make-ahead, no-shuck, easy-as-pie clams casino recipe.
Get the Recipemeans in Italian? It means"a big mess." That's funny, because you know what your average plate of clams casino usually is? Yeah: It's a mess. Despite being made from ingredients that should be nothing short of spectacular together—clams, bacon, butter, and bread crumbs—most versions of clams casino are a sterling example of how to take a good thing and turn it into a train wreck.
Let's start with the bread crumbs. Fine bread crumbs don't do us any favors in a recipe like this. Coarse ones, on the other hand, add a crunchy texture that contrasts well with the soft clams. Japanese panko bread crumbs are a great choice here, but, of course, we don't want to use just plain ones. Instead, take this opportunity to layer flavors by dicing bacon, then cooking it until it's rendered plenty of fat, leaving the bacon bits browned and crisp.
As each one opens, I pluck it out right away and set it aside to cool. Meanwhile, I cover the pan back up, continuing to check every minute or so and removing the clams as they open until they're all done. The clams will release their liquid into the pan as they open, which adds tons of great clam flavor to the mixture.
Okay, back to the recipe. Once all the clams have opened, keep your pan uncovered and continue to cook the mixture of shallot, garlic, bacon, wine, and clam juice until the liquid has fully evaporated and you're left with a jammy, soffritto-like mixture. This is pure, concentrated clam magic right here, and we're going to mix it into softened butter.
Now take the clam butter and spread it onto each clam, packing it into the crevices and more or less burying the clam in it. Don't be shy, just pile that butter on. Then sprinkle some of the bread crumbs on each clam.
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