Ingredients
Method
- Melt 2 tbsp (28g) of ghee in a small saucepan placed over medium heat.
- Add the diced green bell pepper, yellow onion, and 4 oz (113g) of pimentos to the saucepan and sauté for approximately 7 minutes, or until the onions become translucent.
- Stir in 2 fl oz (60ml) of dry white wine and let the mixture simmer for 5 to 10 minutes until the majority of the liquid has cooked off.
- Position the top oven rack so that it sits approximately 6 inches (15 cm) away from the heating element and preheat your broiler to high.
- Arrange the 36 shucked clams evenly on a baking sheet to prepare for assembly.
- Spoon 1 to 2 tsp (5 to 10ml) of the vegetable mixture onto each clam, ensuring the meat is covered, then top each with a piece of bacon (use larger pieces for larger clams as the bacon will shrink).
- Broil the Paleo Clams Casino for 5 to 10 minutes, monitoring closely until the bacon is crispy but not burnt, and serve immediately.
- Keep Them Steady: To prevent your beautiful Paleo Clams Casino from tipping over and spilling that delicious juice, nestle the shells into a bed of coarse rock salt or crumpled aluminum foil on your baking sheet before broiling.
The Freezer Trick: If you are shucking the clams yourself, pop them in the freezer for about 15–20 minutes before starting. The cold makes the muscles relax, making the shells significantly easier to pop open with your knife.
Watch the Salt: Between the natural brininess of the clams and the cured bacon, this dish is naturally salty. Avoid adding extra salt to the veggie mixture; just a crack of black pepper is usually enough.
Bacon Crispiness: If you prefer extra crispy bacon, you can partially cook the bacon pieces in a pan for 2–3 minutes before placing them on the clams. This ensures they are perfectly crunchy without overcooking the delicate clam meat under the broiler.