The holidays always call for something a little indulgent, and Giada Deconstructed Clams “Casino” is just the ticket. The combination of crispy pancetta, juicy clams, and cheesy melba toast crumbles hits every note of deliciousness. It’s hearty yet light, with just the right touch of elegance for your holiday spread.

Serve it up with some wine, or keep it casual with your favorite sparkling water. This dish works beautifully as a starter or even a main course for two. Trust me, it’s one of those recipes you’ll keep coming back to for its simplicity and flavor.

Recipe Ingredients

• 2 tbsp extra-virgin olive oil
• 2 oz pancetta, diced fine
• 1 shallot, minced
• 2 garlic cloves, minced
• 2 dozen small Manila clams (about 1½ to 2 lbs)
• ½ cup dry white wine
• ¼ tsp dried oregano
• 2 tbsp chopped fresh flat-leaf parsley leaves
• ¼ cup freshly grated Parmesan cheese
• 10 melba toasts, crushed into bite-size pieces

How To Make Giada Deconstructed Clams “Casino”

1. Heat Your Pan and Cook the Pancetta: Start by heating 1 tbsp of olive oil in an 8-inch shallow saucepan over medium-high heat. Add the diced pancetta and cook while stirring often for about 4 minutes until it’s crispy and golden.
2. Add Shallot and Garlic for Flavor: Stir in the minced shallot and garlic, letting them cook for 1 minute to release their flavors.
3. Add Clams and Deglaze with Wine: Toss in the clams, stirring to coat them with the flavored oil. Pour in the wine and sprinkle the oregano, then stir everything together. Reduce the heat to medium and cover the pan with a lid.
4. Cook the Clams Thoroughly: Let the clams cook for 4 to 5 minutes, shaking the pan every couple of minutes to ensure even cooking. Turn off the heat once all the clams are open and discard any clams that remain closed.
5. Transfer to a Bowl and Garnish: Pour the cooked clams and their flavorful juices into a large serving bowl. Sprinkle the chopped parsley, grated Parmesan, and crushed melba toasts evenly over the clams.
6. Drizzle with Olive Oil and Serve: Finish by drizzling the remaining 1 tbsp of olive oil over the dish. Serve immediately while everything is warm and aromatic.

Recipe Tips

• Use Fresh Clams for Best Results: Choose live Manila clams with tightly closed shells, as these ensure the freshest flavor and best texture for your dish.
• Experiment with Breadcrumbs: If melba toasts are unavailable, substitute with panko breadcrumbs for a light crunch, or use crushed crackers for a richer, buttery flavor.
• Adjust the Wine Flavor: For a slightly sweeter sauce, opt for a Riesling or Moscato instead of dry white wine, which adds a delicate fruity note.
• Add a Spicy Kick: Sprinkle in a pinch of red pepper flakes when adding the garlic to give the dish a subtle heat and bold flavor.
• Prepare Ahead for Busy Days: Cook the pancetta and garlic mixture in advance, then refrigerate it. Reheat it gently before adding the clams to save time when entertaining.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Spicy Calamari Stew With Garlic Toasts
• Giada De Laurentiis Noodle Paella
• Giada Mussels with Fennel and Italian Beer