Clams Casino - Recipe by Koji Cooks

CLAMS CASINO

I love Clams, they are perhaps my absolute favorite, we grew up in Northport Long Isalnd when clams were 60 for a dollar. We always had them grilled over hot coals until they popped open, served with my father's signature butter sauce, they were the family fave and we ate copious amounts of them regularly.

Now clams are pricey and clams casino is the perfect way to enjoy them without having to buy dozens of them. The trick is to open them, my easy method is below.

CLAMS CASINO - Recipe (serves 4)

24 cherrystone clams, washed.

TOPPING

1 stick of sweet butter at room temp.

2 tablespoons minced shallot

1 tablespoon minced garlic

2 tablespoons chopped parsley

zest and juice of 1 small lemon

sea salt

fresh ground black pepper

2 tablespoon fresh grated parm

a splash of brandy or Pernod or white wine (optional)

BACON

6 strips of cooked bacon, cooked lightly - not too brown. Cut in four.

TO SERVE

extra virgin olive oil

crusty bread

METHOD

Place the clams in pot in a single layer with 1/2" of water, turn on heat to high, cover and cook until they just open a tad, maybe 3 minutes or so, quickly remove the clam and allow to cool to room temp, reserve the cooking liquid to use as clam juice or stock (it freezes well). Meanwhile in a medium sized bowl with a fork mix the topping ingredients until well combined. Using a knife, a not so sharp one or a clam knife, open the clams half shell style, disslodge to bottom of the clam so it sits nicely in the half shell. Top with a scant teaspoon of the butter and a peice of bacon, place on a baking sheet. Heat broiler on high with rack 4-6 inches down, put the clams under the broiler, broil about 4-5 minutes until sizzling and lightly browning, check a couple times, so they don't burn. Plate with a drizzle of extra virgin olive oil and crusty bread for sopping up the butter.