Clams Casino Toast is an easy-to-make version of classic clams casino with some basic ingredients you may already have on hand. You'll be adding canned chopped clams to your list of pantry staples in no time!
This would be the recipe that made the blog, so to speak. Although it is summer now, and I was asked to pass along this recipe back in November. . . whoops. I doubt anyone will remember the faux pas until I serve the dish again next year, at which point I will be ready!
Clams Casino Toast is a recipe to keep in your back pocket for an impromptu cocktail hour- it will quickly become a staple!
This recipe came from pandemic scrolling and stumbling on The Smart Cook Series for Epicurious. The videos in this series helped me redefine my idea of a well-stocked kitchen from a place full of food to a place stocked with the right kind of food. That way you could make just about anything the next time inspiration strikes! The recipe I keep coming back to in this series is, of course, for "Clams Casino Toast." You can watch the video below (10:52). Or if you're like me, and don't save things, and then have to keep coming back to the same video, and scrolling through to get to the correct time stamp to screenshot the recipe. . . . or could keep reading.
This recipe transforms humble canned clams into a highly satisfying dish your guests will remember. As a bonus, the ingredients are super simple, it uses the microwave, AND! The topping can be made ahead!
Clams Casino Toast
Ingredients
4 Tbs. Unsalted butter
1 6.5 oz. Can chopped clams
1/2 Baguette
2 oz. Bacon
1/2 Yellow onion (or one shallot)
2 Tbs. grated parmesan
1 Garlic clove (or more, why not?)
Lemon
Basil leaves
Parsley
Salt & pepper
Directions
Cut the bacon into small pieces and add to a medium-sized microwave-safe bowl with the butter and garlic.
Microwave for 1 minute. Stir if needed, then microwave one minute more.
Remove the garlic from the bowl. It should be very soft and easy to chop. Chop the garlic and dice the onion. Add the garlic and onion to the bowl.
Open and drain the canned chopped clams. Add them to the bowl.
Add some chopped parsley and basil to the mixture and stir to combine.
Grate some parmesan into the mixture and season with salt and pepper.
Place the mixture in the fridge to firm up a bit while you prepare the baguette.
Slice half a baguette lengthwise down the middle and place it on a rack set inside a cookie sheet so air can circulate around your toast.
Use a spoon to spread the clam mixture evenly on each half of the baguette, being sure to cover all the edges of the baguette, so they do not burn.
Broil (about 400 degrees) until the toast is very crispy. Remove and finish with some extra herbs and lemon juice before slicing to serve.
This recipe is pretty tough to mess up. Make substitutions where you like. For example, if you want different herbs or you only have dried, feel free to change them up. If you try it, tell me how you liked it and if you made any changes to make it your own!
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