CLAMS CASINO

Ingredients

• 3 lb. Panamei® Clams

• 6 slices of bacon

• 1 cup Panko

• 1 tsp dried oregano

• 2 Tbsp fresh Parmesan, grated

• 1 large shallot, finely chopped

Directions

• 5 large garlic cloves, finely chopped

• 1 stick of butter

• 1/3 cup dry white wine

• 1/3 cup clam juice

• Salt to taste

• Chopped parsley and lemon wedges to serve

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Cut the bacon into small pieces and fry them in a skillet over medium-high heat, stirring constantly. When the bacon has released most of the fat and begins to brown, add the Panko, and mix well; continue cooking until it’s crispy. Remove from the skillet and reserve.

Preheat oven to 450˚ F.

Rinse the clams and open them; discard any that are not slightly open. Carefully remove a portion of the shells so that the clam remains in one half only. Reserve.

In a skillet, melt the butter over medium-high heat and add the shallot. Sauté for one minute and add the garlic; cook for about 30 seconds, mixing well.

Add the clams and stir in the wine and the clam juice to the pan, mix, and season with salt to taste. Continue cooking until most of the liquid evaporates.

While the clams are cooking in their sauce, add the oregano and Parmesan to the panko mixture with the bacon. Mix well.

Transfer the clams to a baking sheet, pour the sauce over each clam, and top with the Panko mixture. Bake for 5 minutes.

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