Add onion, garlic, and chile flakes to bacon fat, stirring to coat, and cook until the onion is just tender, 2 to 3 minutes.Īdd the wine and butter, squeeze in the juice from the lemon, and drop the used lemon into the pot. In a pot with a tight-fitting lid (like a Dutch oven) that's large enough to hold all the clams, render bacon over medium heat until crisp. Scrub clams, submerge in the water, and let sit for about 20 minutes to allow the clams to circulate water through themselves, releasing silt. Prepare a large bowl of cold water with enough salt added so that it tastes like seawater. 1/2 cup rough-chopped parsley (curly or flat leaf).1/2 lemon (seeds at the surface dug out and discarded).three-finger pinch crushed red-chile flakes.4 strips thick bacon, sliced width-wise into 1/2-inch strips.4 dozen littleneck clams, scrubbed clean and purged.This one-pot interpretation is assembled in two parts: routine stove-top prep and grand grill finale. Rhode's Island's classic clams casino, often credited to Julius Keller, maître d' at the original Narragansett Pier Casino, is a baked half-shell appetizer traditionally made with shoreline flavor elements: clams, bacon, vegetables, and breading.
