I was obsessed with idea of shellfish casino, as soon as i heard of it. Cooking shellfish until just opened, then topping it with a mixture of panko, bacon, and vegetables, and throwing it under the broiler until nice and crispy.

It makes the perfect bite, and these clams casino are sure to be your next entertaining showstoppers.

Ingredients:

2 Tbsp melted buter

1 tsp worcestershire sauce

1/2 tsp salt

1/4 tsp white pepper

1/8 cup white wine

juice of 1/2 lemon

1/8 tsp tabasco sauce

1 Tbsp evoo

4 strips cooked bacon, minced

1 clove garlic, minced

2 Tbsp minced shallots

3 Tbsp minced green bell peppers

3 Tbsp seeded and minced roma tomatoes

1 lb clams, rinsed and discard any that won’t close

1 cup white wine

1 cup chicken stock

1/4 cup panko breadcrumbs

1 handful italian parsley leaves, minced, about 1 1/2 Tbsp

Directions:

Set oven to broil.

Whisk together butter, worcestershire, salt, pepper, 1/8 cup wine, lemon juice and tabasco. Set aside.

Bring evoo to shimmering over medium heat.

Add bacon, pepper, tomato, shallot, and garlic.

Stir and saute for 3 -5 minutes.

Add clams, 1 cup wine, and stock.

Bring to a boil and cover.

Steam until clams open (discarding any that don’t), about 5 minutes.

Drain liquid from the pan. I use the lid to prevent anything from getting out.

Remove clams and set on a broiler safe pan.

Turn heat to low.

Add liquid mixture, panko, and italian parsley.

Stir to combine flavors.

Remove from heat.

Remove top shell from clams, and cover clam meat with panko mixture.

Broil for about 5 minutes. Checking often. You want mixture to crisp and turn golden, but not brown or burn.