Clams Casino

Recipe Ingredients

8		Bacon - chopped fine
1 cup	62g / 2.2oz	Chopped onion
2 cups	186g / 6.6oz	Garlic cloves - minced (large)
2 tablespoons	30ml	Olive oil
1 cup	146g / 5.1oz	Finely-diced red bell pepper
1 cup	146g / 5.1oz	Finely-diced green bell pepper
1/2 teaspoon	2.5ml	Dried oregano - crumbled
2 teaspoons	10ml	Wine vinegar
2 tablespoons	30ml	Freshly-grated Parmesan
		Salt - to taste
		Freshly-ground black pepper - to taste
24		Cherrystone clams - shucked, and the
		Bottom shells reserved
		Coarse salt - for filling the
		Pan and platter

Recipe Instructions

In a heavy skillet cook the bacon over moderate heat, stirring, until it begins to brown but is not crisp, transfer it with a slotted spoon to paper towels to drain, and discard the fat from the skillet.

In the skillet, wiped clean, cook the onion and the garlic in the oil over moderately-low heat until they are softened, add the bell peppers and the oregano, and cook the mixture, stirring, until the bell peppers are crisp-tender.

Transfer the mixture to a small bowl and stir in the bacon, the vinegar, the Parmesan, and salt and black pepper to taste. The bell pepper mixture may be made 1 day in advance and kept covered and chilled.

Arrange the clams in the reserved shells in a jelly-roll pan filled with some of the coarse salt (to balance the shells), divide the bell pepper mixture among them, and bake the clams in a preheated 400 degree oven for 12 to 15 minutes, or until they are just cooked through. Arrange the clams on a platter filled with more of the coarse salt.

This recipe yields 24 baked clams, 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9664) - from the TV FOOD - NETWORK

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