Crostini Week continues with a pretty unique appetizer on bread: Clams Casino Crostini! These little bites are so full of complementing flavors that I about died when I took my first bite! I used Martha Stewart’s recipe as a guide but I added more bacon {duh} and took the lazy route with canned clams instead of fresh. {I know...} This is a great appetizer for a classy party all the way down to a game night/poker night. Even those who “don’t like clams” will love this crostini due to the bacon...and the clams being cooked in the bacon fat.
Clams Casino Crostini (makes 24 pieces)
1 can clams, drained and picked through
1/2 baguette, thinly sliced on the bias to yield 24 slices
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
2/3 cup minced shallots (2 large)
1 tablespoon minced garlic
1 teaspoon finely chopped fresh oregano
1 tablespoon finely chopped fresh parsley
3 strips raw bacon, thinly sliced crosswise,
Fresh parmesan cheese for sprinkling
Preheat oven to 400 degrees, and place rack in middle position. Place bread on a baking sheet, drizzle with oil, and sprinkle with salt. Bake until toasted, about 5 minutes. Remove, and let cool. Turn oven to broil.
In a large skillet over medium high heat, add bacon to pan and cook until crisp. Set on paper towels to drain and discard all but 2 tbsp bacon fat from pan. Add clams, shallots, and garlic to pan and cook until shallots are opaque, about 3 to 5 minutes. Remove pan from heat and add oregano, parsley and bacon, stirring to combine.
Pile mixture on top of crostini and sprinkle with parmesan cheese. Place under the broiler until cheese is melted. Serve immediately.
These sound wonderful,Jen! The only thing I would do differently would be to add the clams after cooking the shallots and onions- I would add them when combining the bacon and spices. Canned clams are essentially cooked and only need to be heated through briefly in order for them not to be tough.
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