Asian Clams Casino Recipes

Steps:

• Soak the clams in cold water to purge any sand, about 20 minutes. Then scrub them clean to remove any dirt or barnacles from the outer shells and then drain.
• Add the white wine and cleaned clams to a large saucepan. Cover and heat over medium. After a few minutes, check to see if any of the clams have opened. Once they start opening, remove the opened clams to a large bowl to cool. Cover the pot and wait another minute or so before checking to see if any more clams have opened. Discard any clams that don't open after 5 minutes. Once all the clams have been removed, turn the heat down to low and let the white wine and clam juice mixture reduce until there is about 1/3 cup of liquid left.
• In the meantime, heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to render its fat and slightly browns, about 2 minutes. Next, add the shallots and bell pepper. Cook, stirring, until slightly softened, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Use a small fine-mesh sieve to strain the 1/3 cup of white wine-clam juice mixture into the skillet. Stir to combine and cook until the mixture is slightly reduced and cohesive, about 2 minutes. Turn off the heat and let cool slightly.
• Line a rimmed baking sheet with foil and preheat the oven to broil.
• Mix the panko, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Set aside.
• Carefully remove the top shell from each clam and use a spoon to loosen the meat from the bottom shell. Place the meat back into the bottom shell and then onto the prepared baking sheet.
• Divide the bacon mixture evenly among the clams, using a spoon to pack the mixture tightly into the shell. Top each of the clams with about 1 teaspoon of the panko mixture.
• Transfer the clams to the broiler and cook until the breadcrumbs are just golden brown, 30 seconds to a 1 minute. Keep an eye on them as the browning can happen quite quickly.
• Remove the clams from the oven and use tongs to transfer them to a serving plate. Garnish with chopped chives. Serve immediately.

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
• Preheat the oven to 500 degrees F.
• Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
• Arrange the clams on the platter and serve.

Steps:

• In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
• Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
• Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
• In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
• Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

Steps:

• In a large saucepan, add the bacon and cook over medium-high heat until the bacon begins to brown, a couple of minutes. Add the garlic, shallots and ginger and cook, stirring occasionally, until the shallots have softened, about 5 minutes.
• Use a slotted spoon to transfer half of the bacon mixture to a medium bowl. Add the breadcrumbs and Parmesan to this same bowl. Stir to combine and set aside to use as topping later.
• Add the stock and wine to the saute pan with the remaining bacon mixture to deglaze, scraping up any cooked bits stuck to the bottom. Add the clams, then cover and cook until the clams begin to open, about 10 minutes. Push the clams to one side and add the ramen noodles, then cook, stirring occasionally, until tender, about 3 minutes.
• Turn the broiler on.
• Pour the saucepan components into a 14-inch cast-iron pan and sprinkle the breadcrumb mixture over the top. Broil until the breadcrumbs are golden brown, about 5 minutes. Serve sprinkled with basil and red pepper flakes, if desired.

Steps:

• In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
• Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
• Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
• Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
• Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.