This month we are revisiting the neoclassic Ocean’s Eleven (2001) with an all-star ensemble cast directed by the amazingly talented Stephen Soderbergh. Each month, we watch movies, cook, and of course, eat. Clams Casino are an easy to prepare baked clam appetizer on the half shell, loaded with bacon, breadcrumbs and cheese.Ĭlams Casino By Sue Lau | Palatable PastimeĬlams Casino is my recipe of the day with Movies and Munchies, a new blogging group of foodie filmophiles that has reformulated out of Food n’ Flix.

Get recipes like this and more in the Munchies Recipes newsletter. Sprinkle with the remaining parsley and serve with the lemon wedges. Top each clam with some bacon and peppers and bake until golden and warmed through, about 3 to 5 minutes. Mix thoroughly, then top each clam with some of the mixture.

In a medium bowl, mix together the breadcrumbs, parmesan, olive oil, 2 tablespoons of the parsley, the Worcestershire sauce, garlic, lemon zest, salt, and pepper with the remaining 2 tablespoons of butter, along with 2 tablespoons of the reserved clam cooking liquid. Season with salt and transfer to the plate with the bacon.

Add the peppers and cook until just soft, 2 minutes.

Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Add the bacon and cook until crispy, 3 minutes.

Meanwhile, melt half of the butter in a medium cast-iron skillet over medium.

Carefully loosen the clams from the bottom shell and place on a small baking sheet lined with coarse salt. When the clams are cool enough to handle, remove the top shell from the clams, discarding. Using tongs, transfer the clams to a bowl. Cook until the clams just begin to open, 6 minutes.

In a large saucepan, heat the white wine and clams with 1 cup|237 ml water.

Clams casino recipe