Finely chop 1/2 medium bell pepper, and mince 3 cloves of garlic and 3 tablespoons of flat-leaf Italian parsley. Set the clams aside and allow them to cool. Move the oven rack to the second highest level and keep the oven on.

Preheat your oven to 425f and cook the clams in the oven until they partially open (just a few minutes). Clean and purge 2 dozen Littleneck clams.How to make itĮach number corresponds to the numbered written steps below. The bacon and bell pepper add such great flavor to the clams and the garlicky breadcrumbs just seal the deal.Ĭlams casino are great to serve around the holidays, including Christmas Eve’s Feast of the seven fishes when a variety of other seafood recipes are also served. If you find a mud-filled center, a possible though unlikely scenario, toss it and be glad that it didn't get into your food.They’re versatile and can be made in so many different ways like tossed with pasta in linguine alla vongole, or baked in clams oreganata.īut clams casino is a dish that even those who don’t love clams will enjoy!

If there's a plump clam inside that smells fine, then go ahead and use it. In the rare event that a clam absolutely refuses to open even after prolonged cooking, try sliding a knife between the shells. And even when they do, in some cases they'll open just a crack and not all the way, which is fine-just pry the shells open. Some clams will take a surprisingly long time to pop open during cooking, but they almost always will eventually. So, most importantly, don't buy or cook clams that are wide open and refuse to close when prodded, because they really are dead and could make you sick. The only clear sign of a dead clam is a clam that's gaping open. A clam that's closed tight is a live clam fighting a respectable-but futile-battle.

Second, there's a bit of folk wisdom out there that claims you shouldn't eat a clam that refuses to open during cooking.

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