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Recipe Detail Page
Nduja Clams Casino
Autumn 2024
Clams Casino is a classic New England appetizer of stuffed and broiled clams. They’re traditionally made with bacon, but we’ve swapped that for ’nduja, a spicy, spreadable Italian sausage, which can be found at Italian specialty stores and, increasingly, at large supermarkets like Loblaws.
Serves 6 to 8
24 medium littleneck clams (see TIP)
5 tbsp (75 mL) unsalted butter, at room temperature, divided
1 cup (250 mL) panko bread crumbs
1/4 cup (60 mL) finely grated Parmesan
2 tbsp (30 mL) finely chopped parsley
1 tsp (5 mL) lemon zest
3 large shallots, very finely chopped, about 1 cup (250 mL)
1 red pepper, very finely chopped, about 1 cup (250 mL)
4 garlic cloves, minced
1 to 2 tbsp (15 to 30 mL) ’nduja sausage
1 cup (250 mL) dry, unoaked white wine
2 tsp (10 mL) lemon juice
Lemon wedges for serving
1. Scrub clams under cold running water. Transfer to a large bowl of heavily salted water. Refrigerate for 1 hour (this will help purge any sand from inside the shells).
2. While clams are soaking, melt 1 tbsp (15 mL) butter in a large Dutch oven over medium heat. Add breadcrumbs. Cook, stirring often, until golden-brown, about 7 minutes. Transfer to a medium bowl. Cool and stir in Parmesan, parsley and lemon zest. Set aside.
3. Wipe out Dutch oven, then return to mediumhigh heat. Melt 1 tbsp (15 mL) butter, then add shallots, red pepper and garlic. Cook until shallots are translucent, about 5 minutes. Stir in ’nduja. Increase heat to high. Add clams and white wine. Cover and cook, checking occasionally, until clams start to open. Using tongs or a slotted spoon, immediately transfer open clams to a large bowl before covering pot again. Continue cooking and checking until all clams are open. Discard any that do not open. The whole process should take between 5 and 10 minutes.
4. Once all clams have been removed, reduce heat to medium and remove lid. Cook, stirring
occasionally, until mixture is thick and jammy, 6 to 8 minutes. Transfer mixture to a medium bowl. Set aside.
5. Remove clams from shells. Reserve half the shells for serving. Roughly chop clam meat, then stir into ’nduja mixture. Set aside to cool slightly, about 10 minutes. Slowly stir in remaining 3 tbsp (45 mL) butter until mixture is uniform. Stir in 1/2 cup (125 mL) bread crumb mixture and lemon juice.
6. Position rack in middle of oven. Preheat broiler. Line a small baking sheet with aluminum foil.
7. To assemble, pack ’nduja-clam mixture into shells using a spoon (mixture should be level with rim). Sprinkle with some of the remaining bread crumbs, then transfer to prepared baking sheet.
8. Broil, watching closely, until golden brown, about 4 minutes. Transfer to a large platter and serve immediately with lemon wedges.
TIP Clams can be assembled 1 day in advance and refrigerated. To cook, broil on bottom rack of oven for 5 to 6 minutes, until browned and thoroughly warmed through.
Serves 6 to 8
