Rose'S Deviled Clams Casino

• 6-8 slices crispy pancetta, *optional, reserve some to top clams before broiling
• 1/4 cup minced shallots
• 1/4 cup minced red pepper
• 1 medium clove garlic minced
• 1/2 cup 1/2 cup fresh bread crumbs, unseasoned, if using Italian seasoned, go light on the other seasonings in the stuffing
• pinch of dried thyme
• pinch of Phillips Seafood seasoning
• 1-2 tablespoons tablespoons Parmesan
• 1/4-1/2 cups white wine to steam the clams in
• 2 cloves smashed garlic
• 1 teaspoon Italian seasoning or chopped fresh herbs
• 2 tablespoons butter to add to white wine
• 1 tablespoon EVOO
• fresh lemon wedges,
• *2 optional teaspoons fresh lemon juice
• 2 dozen littleneck clams, opened, loosened from shell
• I big bowl to toss ingredients into and a heavy pan
• deviled egg container to store clams in if making ahead or freezing

1. Scrub clean the clam shells. Add butter and a tablespoon olive oil to a pan large enough to steam two dozen clams, toss in the smashed garlic, when the butter melts and garlic fragrant, toss in the white wine, bring to boil and add the clams, cover and steam quickly removing clams just as they open. Remove the clams from the shells and rough chop, reserve and chill. Strain broth and reserve as this will be the liquid for the clam stuffing.
2. Saute the bacon, remove and crumble for the stuffing. Saute the minced shallots/onions and red pepper 3 minutes. Toss clams, bread crumbs, cheese, pancetta, vegetables, and seasonings. Turn the clams into the stuffing ingredients and taste for seasoning. Moisten with reserved strained liquid, place into oiled shells, sprinkle with paprika and a touch of seafood seasoning, Broil til tops are a little brown and crusty.
3. Serve with lemon wedges and hot sauce.

pancetta, shallots, red pepper, clove garlic, bread crumbs, thyme, parmesan, white wine, garlic, italian seasoning, butter, evoo, lemon wedges, lemon juice, littleneck clams, egg

Taken from food52.com/recipes/15214-rose-s-deviled-clams-casino (may not work)