Open Faced Clams Casino

• 1/4 cup mayonnaise
• 1 tablespoon fresh parsley leaves, chopped
• 1 teaspoon lemon juice
• 1 lemon, zested
• Kosher salt and pepper
• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 2 small shallots, chopped
• Kosher salt
• 1/2 cup jarred cherry pepper pickling liquid
• 1/2 cup white wine
• 32 littleneck clams, cleaned well
• 4 tablespoons butter, divided
• 3/4 cup panko breadcrumbs, plus more if needed
• Black pepper
• 4 slices crispy bacon, chopped
• Four 1/2-inch-thick slices baguette, lightly grilled with olive oil
• Thinly sliced jarred pickled cherry peppers, for garnish
• Parsley leaves, for garnish

1. For the mayo: Add the mayonnaise, parsley, lemon juice, lemon zest and some salt and pepper to a bowl, and mix by hand until combined.
2. For the clams casino: In a saute pan over medium-low heat, add the olive oil, garlic, shallots and some salt.
3. Sweat the aromatics for 5 minutes.
4. Add the pickling liquid and wine, and bring to a simmer.
5. Add the clams and cover until the clams open, 5 minutes.
6. Remove the clams and set aside.
7. Take the meat out of the shells, chop them and toss back into the sauce with the butter and 1/4 cup of the breadcrumbs to tighten up the mixture, adding more to thicken, if needed.
8. Add some black pepper and reduce the cooking liquid slightly.
9. Add the bacon to a saute pan and cook until the fat is rendered and the bacon is crispy.
10. Remove to a paper-towel-lined plate and crumble.
11. Reserve 2 tablespoons of the bacon grease in the pan.
12. Add the remaining 1/2 cup panko into the same saute pan and toast over medium-low heat until the breadcrumbs are crispy and lightly browned.
13. For the sandwich build: On a slice of baguette, spread some of the lemon parsley mayo and pile a generous amount of the clams casino mixture on top.
14. Garnish with crumbled bacon, toasted panko, cherry pepper slices and parsley leaves before serving.

mayonnaise, parsley, lemon juice, lemon, kosher salt, olive oil, garlic, shallots, kosher salt, liquid, white wine, littleneck clams, butter, breadcrumbs, black pepper, bacon, baguette, cherry peppers, parsley

Taken from www.foodnetwork.com/recipes/jeff-mauro/open-faced-clams-casino.html (may not work)