Gluten-Free Clam Casino

Ingredients

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• 24 littleneck clams, scrubbed
• 1/2 cup water
• 4 slices bacon, finely diced
• 1 small onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/3 cup gluten-free breadcrumbs Shop
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce Shop
• 1/4 tsp black pepper
• 2 tbsp extra-virgin olive oil
• coarse salt or crumpled foil, for steadying the shells
• 1 lemon, cut into wedges, for serving

Instructions

1. 1 Soak the clams in cold salted water for 20 minutes to purge sand, then scrub them. Discard any raw clams with cracked shells or that stay open when tapped, and any that do not open after steaming.
2. 2 Put the clams and 1/2 cup water in a large pot, cover and steam over high heat for 5-8 minutes, just until the shells open; the clams are cooked once they open. Lift them out as they open so they do not overcook, and discard any that stay closed.
3. 3 When cool enough to handle, twist off and discard the top shells. Loosen each clam from its bottom shell with a small knife and leave it in place. Spoon a little of the pot liquid over each one.
4. 4 Cook the bacon in a skillet over medium heat until crisp, about 6 minutes. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the garlic for 1 minute, then remove from the heat.
5. 5 Stir in the breadcrumbs, parsley, lemon juice, Worcestershire sauce and black pepper. Mix in the olive oil so the crumbs are evenly moist.
6. 6 Position a rack 6 inches below the broiler and preheat the broiler to high. Spread coarse salt or crumpled foil on a rimmed baking sheet and nestle the clams in it so they sit level.
7. 7 Top each clam with a heaping teaspoon of the topping and broil for 3-5 minutes, until the crumbs are golden and crisp. Watch closely so they do not burn. Serve hot with lemon wedges.

Tips & Notes

• Steam the clams just until the shells pop open and pull each one out as soon as it does. The clam casino goes under the broiler again, and clams cooked twice for too long turn rubbery.
• Save the clam liquor from the steaming pot and spoon a little over each clam before topping. It keeps the clam moist and seasons it from below.
• Nestle the shells in coarse salt or crumpled foil on the baking sheet. Level shells keep the juices and topping from sliding off under the broiler.

Common questions