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Classic/Classic Update: Clams Casino

The Classic: Clams Casino

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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.

Which clam dish are you betting on?

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.

Classic Clams Casino
The Classic: Clams Casino

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.

  Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl
The Update: Steamed Clams with Fried Bread and Bacon

Photos: Scott Phillips


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