Clams Casino Royal

Name: Clams Casino Royal
Prep time: 19 min
Cook time: 19 min
Total time: 19 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 1 stick butter, softened; 24 cherry stone clams (buy them scrubbed, split them and loosen clam); 1 Tbsp crab boil (recommended: Old Bay seasoning); 3 drops A few hot sauce; 4 slices bacon, look for package marked Center Cut its lean and thin, cut slices into 1-inch pieces; 6 servings Rock salt or pickling salt; 1 shallot, finely chopped

Clams Casino Royal

For 31 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains about 2g of protein, 15g of fat, and a total of 149 calories. A mixture of crab boil, butter, bacon, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 19 minutes.

Instructions

Pour rock salt into a shallow baking pan or dish. Preheat oven to 500 degrees F.

Ingredients you will need

Rock Salt

Equipment you will use

Baking Pan

Oven

Set clams upright into salt. The salt will steady them.

Ingredients you will need

Clams

Salt

Mix butter with shallot, spices and hot sauce. Dab each clam with 1 teaspoon of the mixture and top with a piece of bacon.

Ingredients you will need

Hot Sauce

Shallot

Butter

Spices

Bacon

Bake 5 to 7 minutes, until bacon is crisp and butter is brown and bubbling. YUMMO!

Ingredients you will need

Butter

Bacon

Equipment you will use

Oven

Equipment

Baking Pan

Oven

Ingredients

Servings:

1teaspoon

black pepper 1stick

butter, softened 24

cherry stone clams (buy them scrubbed, split them and loosen clam)1Tbsp

crab boil (recommended: Old Bay seasoning)3drops

A few hot sauce 4slices

bacon, look for package marked "Center Cut" its lean and thin, cut slices into 1-inch pieces 6servings

Rock salt or pickling salt 1

shallot, finely chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.

A to Z Chardonnay

The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.