Reserve 2 tablespoons of the bacon grease in the pan. Remove to a paper-towel-lined plate and crumble. Add some black pepper and reduce the cooking liquid slightly.Īdd the bacon to a saute pan and cook until the fat is rendered and the bacon is crispy. Take the meat out of the shells, chop them and toss back into the sauce with the butter and 1/4 cup of the breadcrumbs to tighten up the mixture, adding more to thicken, if needed. Add the clams and cover until the clams open, 5 minutes. Add the pickling liquid and wine, and bring to a simmer.
For the mayo: Add the mayonnaise, parsley, lemon juice, lemon zest and some salt and pepper to a bowl, and mix by hand until combined.įor the clams casino: In a saute pan over medium-low heat, add the olive oil, garlic, shallots and some salt.
