Broil the clams until the bread crumbs are browned, the bacon is crispy, and clams are just cooked, 3 to 5 minutes. Divide the bread crumb mixture among the clams, pressing it into a compact mound on top of each. Spoon the sauce from the baking dish onto the plates, not over the clams, to keep the breadcrumbs crispy. Add the bread crumbs, parsley, and crumbled bacon, and stir to combine. Transfer the clams to a warm platter or divide among serving plates. Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, leaving the garlic behind.īake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. Top each clam with some of the breadcrumb topping packing it down tight. In a large bowl, toss the breadcrumbs, grated cheese, scallions, 3 tablespoons of the garlic-infused oil, the remaining 2 tablespoons chopped parsley, the oregano and the remaining peperoncino. Strain the clam juice through cheesecloth or a very fine sieve into a large rimmed baking sheet (like a half sheet pan).Īdd the white wine, lemon juice, 2 tablespoons of the parsley, the butter and half of the peperoncino. Add clam 'liquor' (juices) to the stuffing. Remove from oven, discard top shells and release clam meats from bottom shells. Let the oil and garlic steep in a small bowl for 30 minutes. Broil until all of the clams have opened, 6 to 8 minutes.

Clams casino steve's clam bar recipe