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New Years Smoked Clams Casino

Name: New Years Smoked Clams Casino
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6, as a pregame appetizer
Cuisine: American / BBQ (Italian-Influenced)
Ingredients: ¼ pound bacon, minced; ¾ cup minced yellow onion; 4 cloves garlic, minced; 2 dozen Littleneck or Cherrystone clams, thoroughly rinsed and scrubbed; ⅓ cup Prosecco or Champagne; 1 cup (2 sticks) unsalted butter, at room temperature; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh tarragon leaves; 1 tablespoon chopped fresh basil leaves; ⅓ cup packed freshly grated Parmigiano-Reggiano cheese; 1 teaspoon Meat Mitch Competition WHOMP! Rub; 1 cup panko breadcrumbs; 1 lemon, cut in half

Smoked clams casino with a bacon, herb, and Parmigiano-Reggiano butter, topped with panko and finished under smoke -- a New Year's pregame appetizer.

Time, Servings and Calories are estimated.

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Serves 6, as a pregame appetizer

Calories 210

Ingredients

¼ pound bacon, minced
¾ cup minced yellow onion
4 cloves garlic, minced
2 dozen Littleneck or Cherrystone clams, thoroughly rinsed and scrubbed
⅓ cup Prosecco or Champagne
1 cup (2 sticks) unsalted butter, at room temperature
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh basil leaves
⅓ cup packed freshly grated Parmigiano-Reggiano cheese
1 teaspoon Meat Mitch Competition WHOMP! Rub
1 cup panko breadcrumbs
1 lemon, cut in half

Instructions

Set your smoker to 325°F and get a good smoke rolling -- it takes a little extra charcoal, but it's worth it.
When the smoker is ready, place a large, high-sided cast iron skillet right in the coals of the fire box. Add the bacon and cook until the fat has rendered and the bacon is lightly browned and crisp, about 5 minutes.
Stir in the onions and garlic and cook, stirring often, until the onions have softened, 3 to 4 minutes.
Add the clams and Prosecco (or Champagne) and give the pan a quick shake. Cover the skillet with foil and cook until the clams open, 2 to 3 minutes; discard any that don't open.
Using a slotted spoon, transfer the clams to a large bowl to cool enough to handle. Return the skillet to the grate and reduce the liquid to about ¼ cup.
Pour the reduced liquid into a small mixing bowl and stir in the butter and all of the herbs. When cool, stir in the Parmigiano-Reggiano and season with Meat Mitch Competition WHOMP! Rub.
Gently remove the top half of each clam shell and discard. Loosen each piece of clam meat from the bottom shell and place it back in the shell.
Scoop about 1 teaspoon of the bacon butter into each clam, splitting any remainder evenly. Top with panko breadcrumbs. Place each clam back into the skillet as tightly as possible, in one layer.
Throw some woodchips into the smoker for a quick blast of fresh smoke, close the lid, and bake the clams uncovered in the smoker for 20 minutes, or until the tops are toasted and brown.
Carefully remove the skillet, squeeze the lemon halves over the clams, and serve immediately. Serves 6 as a pregame appetizer.