Gluten-Free Clams Casino

Ingredients

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• 24 littleneck or small cherrystone clams, scrubbed
• 1/2 cup dry white wine or water
• 4 slices bacon, cut into 24 small squares
• 4 tbsp unsalted butter, softened, divided
• 1 shallot, finely minced
• 1/4 cup red bell pepper, finely minced
• 2 cloves garlic, minced
• 1/2 cup gluten-free breadcrumbs Shop
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 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 wine 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 and discard any that stay closed. Strain and save the pot liquid.
3. 3 Twist off and discard the top shells, loosen each clam from its bottom shell, and spoon a little of the strained liquid over each one.
4. 4 Melt 1 tbsp of the butter in a skillet over medium heat and cook the shallot and bell pepper until soft, about 4 minutes. Add the garlic for 30 seconds, then scrape into a bowl and let cool for 5 minutes.
5. 5 Mix in the remaining 3 tbsp softened butter, breadcrumbs, Parmesan, parsley, lemon juice and black pepper.
6. 6 Position a rack 6 inches below the broiler and preheat the broiler to high. Nestle the clams in coarse salt or crumpled foil on a rimmed baking sheet so they sit level.
7. 7 Top each clam with a heaping teaspoon of the crumb mixture and a square of bacon. Broil for 5-7 minutes, until the bacon is crisp and the topping is golden. Serve hot with lemon wedges.

Tips & Notes

• Steam the clams open instead of shucking them raw. It is far easier, and the clams casino only need a few minutes under the broiler to crisp the topping.
• Cut the bacon into small squares and lay one on each clam raw. It crisps under the broiler and bastes the topping as it renders.
• Make the crumb topping and steam the clams up to 4 hours ahead, then refrigerate them separately. Top and broil just before guests arrive.

Common questions