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Cook along with Scott as he steams clams and stuffs them with bacon, herbs and breadcrumbs to create this classic appetizer! Get the recipe ▶ https://foodtv.com/3WwD2kJ Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Clams Casino RECIPE COURTESY OF SCOTT CONANT Level: Easy Total: 1 hr Active: 40 min Yield: 8 servings Ingredients Clams: 36 littleneck or Manila clams 2 ounces bacon, minced 1 tablespoon olive oil, optional 2 shallots, minced 1/2 red bell pepper, minced Kosher salt Pinch crushed red pepper flakes 3 garlic cloves, minced 1 teaspoon fresh thyme leaves, minced 1 teaspoon fresh oregano leaves, minced 1/4 cup white wine 1/4 cup reserved clam cooking juice 1 teaspoon minced parsley 4 ounces (1 stick) unsalted butter, softened Breadcrumbs: 1/2 cup panko 1 garlic clove, smashed Kosher salt 2 tablespoons extra-virgin olive oil Pinch crushed red pepper flakes 2 tablespoons minced parsley 2 lemons, cut into wedges, for serving Directions For the clams: Add the clams to a large pot or large saute pan with a lid. Add 1/2 cup water and cover the pan. Bring to a simmer over medium-high heat and steam until the clams open, 6 to 10 minutes. Discard any clams that do not open. Reserve 1/4 cup clam juice. When they are cool enough to handle, remove the empty top shells of each clam and use your fingers to gently pull the clams from the bottom shell; reserve the bottom shells. Finely chop the clams and reserve. Cook the bacon in a medium saucepan over medium-low heat until well crisp and rendered, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate using a slotted spoon, leaving the fat in the pan (if the pan seems dry, add a touch of oil). Add the shallots, peppers, a pinch of salt and the crushed red pepper flakes and cook until soft and starting to caramelize, 8 to 10 minutes. Add the garlic and thyme to the pan and cook until the raw-garlic flavor is gone and the shallots are sweet, 6 to 8 minutes. Add the oregano leaves to bloom, then deglaze with the wine and 1/4 cup reserved clam juice and cook until the mixture is reduced by about 80 percent, about 4 minutes. Remove from the heat and stir in the bacon and parsley to combine. Place the bacon mixture in a bowl over an ice bath, stir in the butter and clams and cool slightly until just warm. Taste the mixture and season with salt. For the breadcrumbs: Preheat the oven to 425 degrees F. Put the panko, crushed garlic clove and a pinch of salt in dry skillet over medium heat and toast, stirring and tossing constantly till lightly browned, about 5 minutes. Transfer the panko mixture to a bowl and stir in the extra-virgin olive oil, pepper flakes and parsley with a fork. Discard the crushed garlic clove. Stuff each clam shell generously with about 1 tablespoon of the clam mixture and sprinkle with enough breadcrumbs to coat, pressing lightly so the breadcrumbs stick. Place the stuffed clams on a metal tray or cast-iron pan. Bake until hot and golden, 10 to 15 minutes. Serve with lemon wedges. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ScottConant #FoodNetwork #RoastedClamsCasino Scott Conant's Roasted Clams Casino | Food Network https://www.youtube.com/watch?v=WaaqAlfNW4g