Panko breadcrumbs, pancetta, and parsley top the clams in chef Chris Jaeckle’s Clams Casino. He cooks up these Rhode Island classics for dinner at all’onda.
All’onda’s Clams Casino
1 cup extra virgin olive oil
1 pint small diced pancetta (2 cups)
1 pint small diced onion (2 cups)
1 pint small diced red bell pepper (2 cups)
Zest of two lemons
Juice two lemons
Ground bonito flakes
Japanese panko breadcrumbs
Special Equipment: Clam knife
Preheat oven to 375 F.
Render pancetta in olive oil over medium/low heat. Cook until liquid in pan is approximately doubled in volume.
Add onions cook gently cook until translucent.
Because of the high salt of pancetta there is no need to season at this point.
Add bell peppers to onions and continue to gently cook until peppers are softened.
Spoon “sofrito” (onion, bell peppers and pancetta) onto a cookie sheet and allow to cool completely in refrigerator.
Shuck clams or ask your fishmonger to shuck when purchasing. The Lobster Place at Chelsea Market will shuck for you as well.
Evenly cover each clam with sofrito.
Dust each clam with approximately 1/4 teaspoon ground bonito flakes and 1 teaspoon panko.
Bake clams for 5 minutes at 375 degrees.
Place baked clams under a broiler until GBD (golden brown and delicious).
To serve, drizzle the clams with lemon juice and dust them with the lemon zest.
(Recipe from Chris Jaeckle, executive chef and partner, all’onda)