Clams Casino—EM style
6 slices bacon
1/4 cup unsalted butter softened
1 cup white wine
2 tablespoons shallots minced
2 garlic cloves minced
2 teaspoons flat leaf parsley minced
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper more to taste
36 littleneck clams
Fry the bacon till all the fat is rendered (do not fry crisp) then place it on paper towel and press out any remaining fat.
Chop into fine pieces.
Mix the softened butter shallots garlic parsley lemon juice salt and cayenne until combined well
Place the white wine and the clams in a wide pot with a lid over medium heat. Allow the clams to steam until they open approximately 10 minutes. Discard any clams that do not open. Remove the clams from the pot and once they are cool enough to work with remove the meat from the shells. Tear the shells in half and move the meat to one side of the shell and discard the other.
Put 1 clam in each shell that you have reserved and top with a dollop of the butter mixture.
Top butter mixture with chopped bacon.
Broil under hot broiler for 5-10 minutes or until butter is sizzling and the bacon pieces are crisp.
Photo Credit: unsplash.com/@lecreuset