Clams casino is one of those classic American dishes that inspired me to write this book. I wanted to renew interest in some dishes that were delightful in their original incarnations, but then were overdone, often badly, to such an extent that they fell out of favor. If you make clams casino this way (and this recipe is different from the classic because I don’t crumble the bacon), you’ll understand why it became so popular. Cut the bacon into small slabs, which protects the clams from overcooking while infusing them with its flavor. The bacon crisps up around the edges, giving you a nice contrast of chewy and crisp.–Mark Peel
LC Hurrah For Herb Butter Note
This clams casino recipe starts with a fast and fresh herb butter. The herbs suggested here—chives, parsley, tarragon and garlic—are perfectly suited to these little clams with their bacon blankets. However, if you happened to have a different compound butter already made up, you could easily exercise a little artistic license and experiment with different combinations. And if you haven’t yet ventured into the world of compound butters, our basic compound butter with parsley, lemon and pepper is a safe starting point, although if you’re feeling daring there’s the sweet and fiery chili honey butter. Once you have any of these versatile butters in the fridge, you’ll find that they go with more or less everything.
Clams Casino
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