Recipes By Leslie Glover Pendleton and Patrick McGrath from Fine Cooking #113, pp. 76-79
Make the iconic bacon-topped clam appetizer or try it reimagined as a hearty steamed clam dish. Either way, be sure to vote for your favorite using the poll below.
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The classic Leslie Glover Pendleton is a seafood expert who has written two cookbooks on the subject: Simply Shrimp, Salmon, and (Fish) Steaks and Simply Shellfish. Here, she shares her killer recipe for traditional clams casino—broiled fresh clams on the half shell under a crisp, buttery, bacon-and-sweet-pepper-infused breadcrumb topping.
The update Patrick McGrath, chef de cuisine of New York City’s Joseph Leonard restaurant, successfully defies tradition with his modern version, which is a beloved menu staple. The dish features steamed clams in a spicy broth, garnished with big chunks of fried bread, crisp pieces of bacon, and fresh parsley.