Clams Casino

Clams Casino
Staff Writer
Ed Cotton

Head chef and Top Chef alum Ed Cotton shares with us his recipe for baked clams from Sotto 13 restaurant in New York City. 

6
Servings
607
Calories Per Serving
Deliver Ingredients

Notes

Chef's Tip:  After cooking the clams, strain and freeze the broth.  Use it for seafood soups.

Ingredients

For the broth

  • 2 Cups dry white wine
  • 1 1/2 Cup sliced shallots
  • 2 Tablespoons chopped garlic
  • 1/2 Cup chopped parsley
  • 3 sprigs fresh tyme
  • 48 Little Neck clams, scrubbed with a brush

For the filling

  • 8 Ounces unsalted butter, softened
  • 1 Cup Japanese Panko bread crumbs
  • 3 Tablespoons minced fresh parsley
  • 2 Tablespoons finely diced Serrano or prosciutto ham
  • 2 Tablespoons chopped chives
  • 2 Teaspoons minced shallots
  • 2 Teaspoons minced garlic
  • Salt and pepper

Directions

For the broth

Place the wine, shallots, garlic and herbs in a large saucepan.  Bring the liquid to a boil. Add the clams to the broth.  Cover and cook, shaking the pan occasionally, 5 to 7 minutes or until you begin to hear the clams popping open.  Remove the opened clams to a bowl.  Cook any unopened clams a little longer.  Discard any that refuse to open. Let the clams and the cooking liquid cool slightly.

For the filling

In a large bowl, stir together the butter, the panko crumbs, parsley, ham, shallots, garlic, chives and salt and pepper to taste. Mix well.
Remove the clams from their shells.  Place half the shells in a large baking pan.  If the clams are sandy, rinse them by dipping one at a time into the cooking liquid.  Place a clam in each half shell.  Generously spoon the filling onto each clam, approximately 1 teaspoon per clam.  Sprinkle the tops of the clams with the remaining crumbs, approximately 4 tablespoons. 

Preheat the Broiler. Place an oven rack about 4 to 5 inches from the broiler heat source. Broil 1 to 2 minutes or until browned. Serve hot.

Nutritional Facts

Total Fat
12g
17%
Sugar
46g
51%
Saturated Fat
3g
13%
Cholesterol
15mg
5%
Carbohydrate, by difference
109g
84%
Protein
16g
35%
Vitamin A, RAE
35µg
5%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
124µg
100%
Calcium, Ca
120mg
12%
Choline, total
11mg
3%
Fiber, total dietary
5g
20%
Fluoride, F
16µg
1%
Folate, total
131µg
33%
Iron, Fe
7mg
39%
Magnesium, Mg
30mg
9%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
133mg
19%
Selenium, Se
14µg
25%
Sodium, Na
1146mg
76%
Thiamin
1mg
91%
Water
88g
3%
Zinc, Zn
2mg
25%

Clam Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.