Bake until the clams are just cooked through and the topping is golden, about 10 minutes.Stuffed clams have been another Christmas Eve tradition in our family for many years. Sprinkle with the remaining 2 tablespoons of Parmesan. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Arrange the clams in the reserved shells on the baking sheet. Line a heavy large baking sheet with foil.Season the mixture, to taste, with salt and pepper. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Remove the skillet from the heat and cool completely. Add the wine and simmer until it is almost evaporated, about 2 minutes. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the pancetta and saute until crisp and golden, about 3 minutes.

Heat the oil in a heavy large skillet over medium heat.18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved.2 ounces sliced pancetta or bacon, finely chopped.The parmesan on top definitely get it a slight crunch, so the breadcrumbs weren’t even needed. Most gluten free breadcrumbs don’t stand up to high heat, so this one was perfect. Nearly every other recipe I saw included breadcrumbs. There are a million variations of clams casino, but I liked this one because it was gluten free from the get go. It had a delicious blend of shallot and garlic and cheese, which is pretty much all I need in life. If I could find a way to put that topping on everything and anything I definitely would. The best part of this recipe was the topping that went on the clams. It was quite tasty, but shucking clams just isn’t an everyday activity. I will admit this is a recipe I will probably never make again. Shucking clams is a ridiculous process, especially when one does not have a shucking knife. Continuing with the Vegas theme for the weekend…

Vegan clams casino