dinner · dairy-free
Baked clams casino
Littleneck clams steamed open, then topped with crisp bacon, red bell pepper and lemony parsley breadcrumbs and baked until sizzling. Briny, smoky and crunchy.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains wheat and molluscs.
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Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Heat the oven to 220°C (425°F). Scrub the clams, throwing out any with cracked shells or any that stay open when tapped.
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2
Dice the bacon and bell pepper. Cook the bacon in a skillet until crisp, add the pepper for 2 minutes, then take the pan off the heat and stir in the panko, chopped parsley and lemon zest.
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3
Steam the clams in a covered pot with 120 ml of water for about 5–8 minutes, until they open, and discard any that stay shut. Twist off the empty half of each shell and set the filled halves on a baking sheet.
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4
Spoon the crumb mixture over the clams and bake about 5 minutes, until golden and sizzling. Serve with lemon wedges.
