“Clams Casino!” is one of Michael McCarty’s favorite “Michaelisms,” an expression he loves to exuberantly cheer to his staff, family, friends, and guests when he feels like he’s living the high life.
This classic broiled clams recipe, perfect for a party, never goes out of fashion.
Adapted from “Welcome to Michael’s” by Michael McCarty.
- 5 tablespoons salted butter
- 2 cloves roasted garlic
- 1 ½ tablespoons minced fresh flat-leaf parsley
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon fresh lemon juice
- Sea salt
- Freshly ground black pepper
- 2 dozen littleneck clams, scrubbed well
- 6 tablespoons bacon, julienned and cooked until crisp
- ¼ cup fresh bread crumbs
In the bowl of a food processor fitted with the metal blade, combine the butter, garlic, parsley, thyme, lemon juice, and salt and pepper to taste. Process until well blended, then scrape from the bowl into a clean container. Set aside.
Preheat the broiler.
Shuck the clams and place them on the half shell.
Line a large baking pan with loosely crumpled aluminum foil. Nestle the clams in their half shells into the foil so that they will stay flat and anchored.
Spoon about a teaspoon of the lemon-herb butter on top of each clam. Sprinkle each with an equal portion of the bacon, followed by the bread crumbs. Place under the preheated broiler about 6 inches from the heat and broil until the bread crumbs are golden brown, 3-4 minutes.
Remove from the broiler and serve.