Clams Casino
By: Sheri Wetherell
Published: August 4, 2008

I'm not the gambling type, but when we saw Clams Casino on the menu at The Oceanaire, I thought it was definitely something I could bet on. It's funny, I had never heard of Clams Casino, and in the last two weeks they have surfaced twice.
You might say that Clams Casino are the cousins of Oysters Rockefeller. Both are stuffed with yummy goodness, thrown under the broiler, and served in their own shells. The perfect appetizer on a cool summer eve.
 
Clams Casino
 Recipe courtesy of Giada De Laurentiis
2 tablespoons olive oil
2 ounces sliced pancetta or bacon, finely chopped
1 cup finely diced red bell pepper
1/3 cup chopped shallots
2 large garlic cloves, minced
1/4 teaspoon dried oregano
1/3 cup dry white wine
4 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved
Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
Preheat the oven to 500 degrees F.
Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
Arrange the clams on the platter and serve.