- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Toasting the panko with parsley and lemon zest is the key to crispy, not soggy, clams casino that win every time.
Ingredient:
- 5 cups cold water, plus more if needed
- 2 tablespoons fine sea salt
- 24 littleneck clams (about 2 to 2 1/4 pounds)
- 4 uncooked center-cut bacon slices (about 3 ounces)
- 3 medium shallots, finely chopped (about 2/3 cup)
- 1 small yellow bell pepper, finely chopped (2/3 cup)
- 2 teaspoons finely chopped garlic
- 1/4 teaspoon crushed red pepper
- 2 teaspoons finely chopped fresh oregano, divided
- 3/4 cup dry white wine (such as Pinot Grigio)
- 6 tablespoons unsalted butter, softened, divided
- 3/4 cup panko
- 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
- 1/4 teaspoon grated lemon zest
- 1 ounce fresh Parmesan cheese, grated (about 1/4 cup)
- Lemon wedges, for serving
