(If more liquid is needed, add more melted butter and wine if too wet, add more Ritz cracker crumbs it’s not an exact science.) The mixture should be moist enough to bind together, but not too wet. Pour garlic butter and reserved clam liquor into mixing bowl with above ingredients. Prepare the cracker crumbs, bell peppers, red onion, parsley, black pepper, red pepper flakes, and combine in a bowl. Let it sit about 10-15 minutes to cool and to let the flavors combine. Once butter is melted, add a dash of Worcestershire sauce, a splash of white wine, brown mustard, and lemon juice. Make garlic butter by melting the stick of butter in a small sauce pan and add the finely minced garlic. (Be sure to separate abductor mussels from shell for easy eating later.) Lay them out in a casserole dish or baking sheet. Split clams in half, leaving ½ a clam inside each shell.

Sprinkle the dip with minced parsley for garnish and serve immediately with baguette slices or crackers.18 littleneck clams (will make 36 clams casino)ġ-sleeve Ritz Crackers (crushed into crumbs of various sizes)īell peppers: ½ each of a yellow bell, an orange bell and a red bell diced (nearly minced)ġ small bunch of chopped, fresh parsley (about 3 tablespoons when cut)īacon (the better the quality of the bacon, the better the clams casino).Bake for 15-20 minutes until the dip bubbles at the edges and the panko is golden brown.Stir the remaining 2 tablespoons panko and 1 tablespoon Parmesan together in a small bowl, then sprinkle evenly over the surface of the dip.

Spread the dip in a wide gratin dish–use one that’s going to give you a shallow but wide surface for the dip, so it’s not layered too deeply.Save the remaining clam juice for use in pasta or chowder. I like it when it’s longer a thick paste, but is more scoopable and spreadable. The panko will absorb most of the liquid in the pan, so stir in 1/4 to 1/2 cup of the reserved clam juice until the dip loosens to your preferred consistency.Cook until the liquid in the skillet comes to a simmer, then whisk in the flour, lemon zest, 1/2 cup panko, and 1 teaspoon Parmesan.Add the whole can of clams (with juice) and the clams (but not the juice) from the other 2 cans.Cook for 1-2 minutes more to soften the garlic.

Add 1 more tablespoon butter with the garlic, red pepper flakes, parsley, and oregano.

Keep an eye on them to make sure they don’t start to brown too much. Cook for 5-7 minutes, stirring frequently, until the onions are very soft.

Melt 3 tablespoons butter in a large skillet over medium-low heat, then stir in the shallot or onion.

Strain 2 of the cans of clams, reserving the clams and juice in separate bowls.

Clams casino dip recipe