Better Than Dad's Clam Casino Recette

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1. In a large skillet, sauté minced shallots and garlic in olive oil over medium heat until softened (about 3 minutes).
2. Stir in butter, white wine, and lemon juice. Cook until the wine has reduced slightly (about 2 minutes).
3. In a separate pot, steam clams over medium-high heat until they open, about 5-7 minutes. Discard any clams that do not open.
4. Remove clams from their shells, reserving half the shells and about 1/2 cup of the clam broth. Set aside.
5. Roughly chop half of the clams. Process the other half in a food processor with a little of the reserved clam broth until coarsely chopped but still slightly chunky.
6. Add the chopped clams and the processed clam mixture to the shallot mixture in the skillet. Stir in the mixed cheeses, fresh parsley, salt, and pepper.
7. Stir in breadcrumbs until the mixture is well combined and holds its shape like a stuffing. Add more reserved clam broth if needed to achieve desired consistency.
8. Fill each reserved clam shell with the clam mixture.
9. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the topping is golden brown and bubbly.
10. Serve immediately and enjoy!