Jamie Magazine
By Pete Begg
Clams casino
30 mins
Not Too Tricky
serves 6
Recipe From
Ingredients
10 large cherrystone clams, from sustainable sources
4 large cloves of garlic
½ a bunch of fresh thyme
4 jarred red peppers
8 rashers of higher-welfare smoked streaky bacon
1 knob of unsalted butter
200g fresh white breadcrumbs
1 lemon
extra virgin olive oil
Method
- Preheat the grill to high.
- Wash the clams under cold running water, brushing the shells and pulling off any seaweed stuck to them. Make sure they are all tightly closed.
- Peel and very finely slice the garlic, Pick the thyme, and drain and finely slice the peppers.
- Place a deep pan, big enough to hold all the clams, over a high heat. Add the clams and a splash of water and cover with a lid. Cook over a high heat, shaking now and then, until all the clams have opened, then tip onto a tray and leave to cool.
- Snip each bacon rasher into three and place the pieces in a non-stick frying pan. Gently cook over a medium heat just until the bacon is just starting to crisp on both sides.
- Lift the pieces of bacon out of the pan onto a plate and put the pan back on the heat. Add the butter, garlic and thyme and, when sizzling, add the breadcrumbs. Fry, stirring, for 2 to 3 minutes or until golden and season with sea salt and black pepper. Take the crumbs off the heat and leave them to cool.
- When the clams are cool enough to handle, remove from the shells and chop each into quarters. Tip them into a bowl, add a squeeze of lemon juice, a drizzle of extra virgin olive oil and a pinch of seasoning.
- Rinse the shells and spread out on a large roasting tray.
- Place a few pepper strips into each shell, followed by 1 tablespoon of breadcrumbs. Nestle a couple of clam quarters in each one and cover with more crumbs. Top with a piece of bacon and drizzle extra virgin olive oil.
- Once all the clams are filled, pop the tray on a low shelf under the hot grill for 4 to 5 minutes, or until everything is warmed through, the bacon is sizzling and the crumbs are golden brown. Serve with the remaining lemon cut into wedges for squeezing over.
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