Gambler’s Grub-Clams Casino

Here’s my version of Clams Casino.  It’s a little lighter than the recipe at Spain of Narragansett restaurant, which infused some type of tomato sauce in their topping.  But the flavors of this recipe will definitely please anyone looking for a “sure bet.”

12 Clams, cleaned and shucked

2 Tbs melted butter

1 Tbs olive oil

¼ cup Italian breadcrumbs

½ tsp garlic powder

1 Tbs Parmesan cheese, grated

1 Tbs fresh parsley, finely minced

1 slice of bacon, cut into ¼ inch strips

NOTE:  Special equipment such as a baking sheet with rock salt can help situate the clams to avoid tipping over.  If you don’t have rock salt, I recommend you use a cupcake pan, stuffing the individual cups with aluminum foil in order to keep the clams balanced.

Preheat oven to broil and place the oven pan in the oven to heat the pan up.   Prepare the clam topping by combining melted butter, olive oil, breadcrumbs, garlic powder, Parmesan cheese, and fresh parsley in a bowl.  Clean clams and shuck the meat, but leave the meat in the half shell.  Scoop 1 tsp of the breadcrumb mixture on top of each clam.  Distribute slices of bacon over each of the clams.  Carefully remove the sheet/cupcake pan from the oven.  Carefully place clams on cookie sheet with rock salt or the cupcake pan stuffed with aluminum foil.  Put pan directly under the broiler for 12-15 minutes or until the bacon is crisp.

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