avocado oil or extra-virgin olive oil, to taste.4 T butter, melted, more to taste, if desired.
12-14 Littleneck Clams (buy extra just to be safe).
We enjoyed them with cocktails on a beautiful afternoon sitting by our outside fireplace. I adapted her tasty recipe I adjusted cooking times, used Connecticut Littleneck Clams instead of Cherrystone Clams, panko instead of soft breadcrumbs, and added avocado oil. I loved that she included such precise instructions on how to clean and cook the clams. When Prudy of Butter, Basil, and Breadcrumbs brought this dish to Fiesta Friday at the Novice Gardener, I was excited to have a great recipe to try to make it myself. I had never bought or cooked clams before so it made me a little bit nervous. My husband and I had the chef’s tasting menu and were served all sorts of dishes- some old, some new, all delicious! We especially loved the Clams Casino and I have been thinking about making it ever since. The first time I ever ate Clams Casino (or had ever even heard of Clams Casino) was several years ago at a special birthday dinner (for me!) at a wonderful restaurant named Maroni’s in Northport, NY.
