Johnny Quahog's Clams Casino
Serves 2 as appetizer
Ingredients
- 1 dozen littleneck clams + ½ cup reserved clam juice
- ½ cup fresh-squeezed lime juice
- ½ lb chorizo, diced
- 4 tbsp melted butter
- 2 cups Panko breadcrumbs
How-to
Note: Store fresh littlenecks on a baking sheet in one flat row in the refrigerator just before use. This will calm the clams and make them easier to shuck
- Open littlenecks and reserve juice (½ cup juice is needed). Discard top shells, and loosen clam on bottom. Place on sheet pan on the half shell, and refrigerate until ready to combine with other ingredients
- Preheat oven to 375º
- Put clam juice and lime juice in pan and reduce by half over high heat
- Add chorizo and cook until chorizo is browned. Remove and let cool
- In medium mixing bowl, combine melted butter, breadcrumbs and the chorizo mixture. If too wet, add more breadcrumbs. If too dry, add 1 tbsp additional butter at a time
- Mound mixture over each clam on half shell. Pack firmly
- Bake until golden-brown, 10-12 minutes, and serve warm