Clams Casino

• 36 littleneck clams
• 2 roasted red or yellow bell peppers, peeled and cut into 1-inch squares
• 6 ounces thinly sliced bacon or pancetta, cut into 1-inch squares
• 3 tablespoons unsalted butter
• 3 tablespoons chopped fresh Italian parsley
• Dry white wine, as needed

1. Preheat oven to 450 degrees F.
2. Shuck the clams, leaving each clam in the half-shell and reserving the juices.
3. Strain the juices through a cheesecloth into a bowl.
4. Place the clams on a rimmed baking sheet in one even layer.
5. Top each clam with a pepper square, then with a bacon or pancetta square, and with a dab of butter, using all 3 tablespoons evenly.
6. Sprinkle the chopped parsley on top.
7. Pour the reserved shucking juices into a measuring cup, and add enough white wine to make 2 cups combined liquid.
8. Pour the liquid into the bottom of the baking sheet.
9. Bake the clams, uncovered, until the bacon or pancetta is crispy and the clams are cooked all the way through, about 25 minutes.
10. Serve on a platter, drizzled with baking juices.

littleneck clams, bell peppers, bacon, unsalted butter, fresh italian parsley, white wine

Taken from www.epicurious.com/recipes/food/views/clams-casino-385195 (may not work)