Roasted Long Island Clams Casino with Applewood Bacon
2 Dozen Littleneck Clams, Fresh, Seasonal in the shell, washed
½ pound Applewood Bacon, Par Cooked (not crisp) and drained on Paper Towels
2 Sticks Unsalted Butter, softened
1 Shallot, Peeled, sliced into thin circles
3 Cloves Fresh Garlic, Chopped fine
1 Cup Italian Parsley, Chopped
1 pinch Red Chili Flakes
1 Cup Bread Crumbs, buttered
1 Lemon, cut in half
Salt & Fresh Black Pepper
3 Cups Kosher Salt for baking sheet
Shuck Clams and reserve meat of each in deep cup side of the clam, Discard lid of clam and any clams that are open, dry or excessively dirty. Hold chilled.
Par Cook bacon strips in oven until ½ cooked. Not Crisp. Drain on Paper Towels, cut into 24 pieces to fit on top of each clam.
Add Garlic, Shallot &Parsley in small food processor. Pulse 20 seconds. Add softened butter, salt, pepper and Red Chili flakes. Pulse 30 seconds or until ingredients are fully incorporated. Reserve at room temp.
Spread Kosher salt on baking sheet to hold each raw clam on the ½ shell.
Spoon or drop 2 teaspoons of Garlic Butter on each clam.
Add portion of par cooked bacon on top of butter of each clam. Push down bacon to evenly distribute the butter on the clam
Sprinkle slight amount of buttered bread crumbs or Panko on top of each clam.
Bake at 375 degrees for 10-12 minutes or until bacon is crisp, butter melted and clam fully cooked.
Remove to warm serving dish. Squeeze fresh lemon over all clams for a bright finish.