Clams Casino (Robert Irvine) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
2 tablespoons vegetable oil |
1/4 pound pancetta, sliced into thin strips |
1/4 cup minced red onion or shallot |
1 teaspoon minced garlic |
1 tablespoon lemon juice |
1 teaspoon crab boil seasoning (recommended: old bay) |
2 tablespoons butter, softened |
1 tablespoon minced fresh parsley |
24 littleneck clams, shucked and kept in bottom shell |
1/4 cup grated parmesan |
Directions:
1. Preheat the oven to 400 degrees F.
2. In a saute pan over medium-high heat, add the oil and heat to the verge of smoking. Add the pancetta, reduce the heat to medium, and cook the pancetta until crispy, 2 to 3 minutes. Once cooked, remove the pancetta with a slotted spoon to paper towels and reserve. Add the onions and garlic and cook until translucent, 6 to 7 minutes. Once the onions are cooked, remove from the pan and toss in a bowl with the lemon juice, crab boil seasoning, butter, and parsley. Top the clams with the onion-herb mixture, reserved pancetta, and Parmesan. Place on a baking sheet and bake until the cheese has melted, 10 to 12 minutes.
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