It is a delectable appetizer that features clams on the half shell topped with a mixture of breadcrumbs, bacon, butter, and various seasonings. Mirin is a Japanese sweet rice wine available in Asian and specialty food stores.Clams Casino is a popular dish that originated in the United States, specifically in Rhode Island. Transfer the clams to a platter, garnish with the remaining 2 tablespoons sliced scallions and serve immediately. Sprinkle each with 1 teaspoon of the panko mixture, making sure that the clams are completely covered.īroil the clams, keeping the oven door slightly ajar and watching carefully, until the panko is light golden brown, about 2 minutes. Put 1/2 teaspoon of the reserved scallion-garlic mixture on top of each clam. Use your fingers to separate each clam from its muscle. Remove the top shell from each clam by carefully twisting it off, leaving the bottom shells with the clams on the baking sheet discard the top shells. Toss the panko with the remaining 1 1/2 tablespoons oil and a few grinds of pepper in a small bowl set aside. Position an oven rack in the center of the oven, and preheat the broiler. Add the mirin, 2 tablespoons of the reserved clam liquid and 2 tablespoons water, and cook until reduced by half, about 2 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add all but 2 tablespoons of the scallions to the oil, season with a few grinds of pepper and cook, stirring occasionally, until soft, 3 to 5 minutes. Wipe out the skillet.Īdd 1 1/2 tablespoons of the oil to the skillet, and return it to medium heat. Pour any clam liquid from the skillet into a paper-towel-lined fine-mesh strainer set over a bowl set aside. Remove from the heat, and transfer the clams with a slotted spoon to a rimmed baking sheet to cool. Cook just until the shells open, 7 to 9 minutes. When the water starts to bubble, add the clams in a single layer, and cover with a tight-fitting lid.

Heat 2 tablespoons water in a straight-sided medium skillet over medium heat. Rinse the clams thoroughly under cold water. Transfer the clams to a strainer with a slotted spoon, leaving any sand at the bottom of the bowl. Add the clams, and let sit for 10 minutes. Stir together 8 cups cold water and the cornstarch in a large bowl.

Clams casino recipe non shucked