Clams Casino
Clams Casino
Head chef and Top Chef alum Ed Cotton shares with us his recipe for baked clams from Sotto 13 restaurant in New York City.
Servings
6
Ingredients
- 2 cup dry white wine
- 1 1/2 cup sliced shallots
- 2 tablespoon chopped garlic
- 1/2 cup chopped parsley
- 3 sprigs fresh tyme
- 48 little neck clams, scrubbed with a brush
- 8 ounce unsalted butter, softened
- 1 cup japanese panko bread crumbs
- 3 tablespoon minced fresh parsley
- 2 tablespoon finely diced serrano or prosciutto ham
- 2 tablespoon chopped chives
- 2 teaspoon minced shallots
- 2 teaspoon minced garlic
- salt and pepper
Directions
- Place the wine, shallots, garlic and herbs in a large saucepan. Bring the liquid to a boil. Add the clams to the broth. Cover and cook, shaking the pan occasionally, 5 to 7 minutes or until you begin to hear the clams popping open. Remove the opened clams to a bowl. Cook any unopened clams a little longer. Discard any that refuse to open. Let the clams and the cooking liquid cool slightly.
- In a large bowl, stir together the butter, the panko crumbs, parsley, ham, shallots, garlic, chives and salt and pepper to taste. Mix well.
- Remove the clams from their shells. Place half the shells in a large baking pan. If the clams are sandy, rinse them by dipping one at a time into the cooking liquid. Place a clam in each half shell. Generously spoon the filling onto each clam, approximately 1 teaspoon per clam. Sprinkle the tops of the clams with the remaining crumbs, approximately 4 tablespoons.
- Preheat the Broiler. Place an oven rack about 4 to 5 inches from the broiler heat source. Broil 1 to 2 minutes or until browned. Serve hot.