Loosen the meat from the bottom shell of each clam. Stir in shallots, garlic, and red pepper flakes and cook, stirring, until shallots have softened, about 4 minutes.
For the Clams: In a large saut pan, cook 2 ounces diced bacon over medium-high heat until fat has rendered and bacon is lightly browned and crisp, about 3 minutes.
The dish cooks up quick, can be made ahead of time, and has a bit of a fancy look thanks to its browned crumb topping-all super-solid reasons to make them at home as well. Combine melted butter and garlic in a small bowl and set aside. Season very lightly with salt and pepper. From its origins in the 1920's at the Little Casino resort in Rhode Island, Clams Casino soon spread to Italian-American restaurants across the country. Though they seem to be the iconic gem of every red-and-white checkered tablecloth resto, legend has it that the dish originated in a resort in Rhode Island, not a nonna's kitchen. Bake until the bacon is crisp and the pan juices are bubbling, about 12 minutes. But when it comes to kicking off the meal, the app that's always caught my eye is Clams Casino, those bacony, crunchy-topped, sizzling little half-shell clams that hit the table and immediately make you happy.īut it turns out I didn't know Clams Casino quite as well as I thought. Add the wine and remaining parsley to the baking dish.
Garlic bread, calamari, some nice broccoli rabe-you can't hit an old school Italian American red-sauce joint without ordering these dishes along with your spaghetti and meatballs.
