Many recipes for clams casino call for shucked raw clams, which can be tricky to open without a proper clam knife (and a bit of muscle). In this recipe, we take a shortcut and steam the bivalves on the stovetop just until they open up. Next, they’re topped with panko, garlic and scallion for a brighter take on the classic. Be sure to save any leftover clam juice for chowder or Bloody Marys!
| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 24 clams |
Ingredients
- 2 tablespoons cornstarch
- 24 large littleneck clams, scrubbed clean (about 2 1/2 pounds)
- 3 tablespoons vegetable oil
- 1 bunch scallions, thinly sliced
- Freshly ground black pepper
- 4 cloves garlic, finely minced
- 1/4 cup mirin (see Cook’s Note)
- 1/2 cup panko breadcrumbs
Instructions
- Stir together 8 cups cold water and the cornstarch in a large bowl. Add the clams, and let sit for 10 minutes. Transfer the clams to a strainer with a slotted spoon, leaving any sand at the bottom of the bowl. Rinse the clams thoroughly under cold water.
- Heat 2 tablespoons water in a straight-sided medium skillet over medium heat. When the water starts to bubble, add the clams in a single layer, and cover with a tight-fitting lid. Cook just until the shells open, 7 to 9 minutes. Remove from the heat, and transfer the clams with a slotted spoon to a rimmed baking sheet to cool. Discard any clams that did not open. Pour any clam liquid from the skillet into a paper-towel-lined fine-mesh strainer set over a bowl; set aside. Wipe out the skillet.
- Add 1 1/2 tablespoons of the oil to the skillet, and return it to medium heat. Add all but 2 tablespoons of the scallions to the oil, season with a few grinds of pepper and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the mirin, 2 tablespoons of the reserved clam liquid and 2 tablespoons water, and cook until reduced by half, about 2 minutes. Turn off the heat; set aside.
- Position an oven rack in the center of the oven, and preheat the broiler. Toss the panko with the remaining 1 1/2 tablespoons oil and a few grinds of pepper in a small bowl; set aside.
- Remove the top shell from each clam by carefully twisting it off, leaving the bottom shells with the clams on the baking sheet; discard the top shells. Use your fingers to separate each clam from its muscle. Put 1/2 teaspoon of the reserved scallion-garlic mixture on top of each clam. Sprinkle each with 1 teaspoon of the panko mixture, making sure that the clams are completely covered.
- Broil the clams, keeping the oven door slightly ajar and watching carefully, until the panko is light golden brown, about 2 minutes. Transfer the clams to a platter, garnish with the remaining 2 tablespoons sliced scallions and serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 207 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 22 g |
| Cholesterol | 43 mg |
| Sodium | 860 mg |