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Arrange the opened clams on the baking sheet. Run a spoon underneath each clam to loosen it from its bottom shell.

Distribute the reserved clam juice among the clams. Melt the butter in an 8-inch skillet over medium heat. Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes.

Stir in the wine and cook until the liquid is reduced by half, about 2 minutes. Remove the skillet from the heat and stir in the breadcrumbs, Parmigiano, parsley, and a few grinds of black pepper.

Do not season with salt. Spoon some of the breadcrumb mixture onto each clam. Top each with a tangle of bacon strips. Broil the clams until the topping is just browned, about 5 minutes.

Serve with the lemon wedges or squeeze the wedges over the clams before serving. Tip There are three sizes of hard-shell clams: Recipe Notes Edit Delete.

Sign up today to get daily recipes from Fine Cooking plus special offers. Save to Recipe Box. Saved Add to List Add to List. This was the best clams casino I have ever had.

I shared some at work and everyone asked for the recipe. I figured it was a family secret. They will be so happy to see you posted it! Thanks for stopping by!

I will update this soon! Pecorino Romano cheese 10 Tbsp. Preheat the oven to degrees F. Bake at degrees F for 45 minutes or until it is bubbling and the top is crunchy.

Serve with fresh bread or crackers with lemon wedges. Rinse well and keep cold until ready to use. I like to chop and prep the rest of the ingredients while the clams soak!

Bring a large pot of water to a rolling boil and season the water generously with salt. Add in the spaghetti and cook one minute less than the package instructions.

Meanwhile, in a large, deep skillet, add in the bacon and cook until crisp. Drain the bacon on paper towels and set aside. Add the shallots, bell pepper, and garlic to the rendered bacon fat.

Cook the vegetables until they start to soften, about minutes. Season with pepper and add in the vermouth and lemon juice.

Add the clams to the pan and cover with a tight-fitting lid. Allow the clams to steam just until the open — I like to remove them as they open to avoid any overcooking!

Toss the cooked pasta with clam sauce and add the clams back in. Make the topping by melting the butter with the garlic in a small skillet.

Add in the breadcrumbs and toast them for about a minute. Stir in the parmesan cheese, parsley, lemon zest, and reserved bacon.

Season with pepper to taste. Sprinkle the topping over the pasta and serve! Sounds like you had a productive weekend, girlfriend!

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