The Dish: Clams Casino from Bomb Bomb Bar in South Philadelphia
PHILADELPHIA (WPVI) -- We're heading to a South Philly neighborhood tavern that first opened in 1936, and was just saved from closing its doors.
At Bomb Bomb Bar and Grill, it's like an Italian Seven Fishes feast there every day.
Whether you host Christmas Eve, or you're a seafood lover, we got the secrets to their famous clams casino.
"It's important to me to keep this in the neighborhood," says Joey Baldino, the new owner of Bomb Bomb at the corner of Wolf and South Warnock in South Philadelphia.
He kept the original signage, which features the images of two bombs.
The name tells the story. In the 1930s, the neighborhood bar and grill was bombed twice.
An 8-time James Beard semifinalist, Baldino is from the South Philly neighborhood.
"I grew up on 12th and Tasker, so it's not far away," he says. "Different parish, but same vibe, same people."
This time last year, Bomb Bomb Bar was about to shut its doors.
"I came in here, and I saw what the previous owners were doing," Baldino says. "I felt an obligation to my heritage."
In September, he saved this old slice of South Philly, just like he did at the nearby Palizzi Social Club.
Baldino is now the third-generation owner of the storied members-only club that dates back to 1918.
"This is about the culture, continuing a legacy," he says.
Baldino also owns the acclaimed BYOB Zeppoli Restaurant over the bridge in Collingswood, New Jersey.
Here at Bomb Bomb, it's like stepping back into the 1950s. Baldino kept the old touches and the seafood-forward menu.
"It's like having a Seven Fish meal every day," he says.
The bar menu also includes roast pork sandwiches, sausage and peppers, and ribs. That recipe comes from the previous owner, Frank.
"I'm from here. I'm proud to be from here. I'm proud to be Italian. I'm proud to be a Philadelphian," Baldino says. "It all comes together here."
Their clams casino recipe is a fan favorite.
Chef Max Hachey shares the secrets.
"So, obviously it starts with the clams," he says. "We use middle neck clams. They're a little bit larger, so you can put some of the filling on the shell itself."
We start with really good olive oil and some garlic in a hot pan.
Next, add in your fresh chopped parsley, the clams, a bay leaf, thyme, and a copious amount of white wine.
"They will start to sing to you here until that wine cooks off, and then we cap it until they open on up," says Hachey.
For the filling, get two pans rocking, one for chopped red pepper and an arbol chili for heat, and then one for shallots, a bay leaf, and thyme.
"The next step is going to be the bacon, the most important step in the clams casino," says Hachey.
Get that bacon extra crispy so it doesn't get soggy in your filling.
Take a peek back at your clams to make sure they've opened up, then it's time to shuck.
Get a slight chop on the clams, then it's time to get that filling going in a large bowl.
"We have our shallot, red pepper, our clams, a little bit of raw garlic goes in," says Hachey.
Add some fresh chopped parsley and that crispy bacon.
Next, add a fair amount of Parmesan cheese, a little bit of clam broth, and some toasted bread crumbs.
Mix it together and pack it into your clam shells, and pop them into the oven.
Once they are golden brown, hit them with a little squeeze of lemon, and those clams are all yours!
Clams Casino recipe from Bomb Bomb Bar and Grill
Ingredients:
- 30 middle neck clams, scrubbed clean
- 1 lb. of bacon, fried crispy and roughly chopped
- 3 medium shallots, finely minced
- 4 red bell peppers, finely diced
- 1/4 cup chopped garlic
- 1/4 cup dry white wine
- 1 cup toasted breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 sprigs of thyme
- 2 bay leaves
- 2 arbol chilis
- Extra virgin olive oil, for sautéing
- Lemon wedges for serving
- Salt and pepper for seasoning
Directions:
Steaming the clams:
1. Start pan off with extra virgin oil, bay leaf, sprig of thyme, and one arbol chili.
2. Added chopped garlic and sauté for 30 seconds, then add the clams.
3. Pour in white wine and cook off the liquor.
4. Add 1pint of water and cover until clams open.
5. Immediately remove opened clams with tongs and make sure to discard any that do not open.
6. Strain and reserve the clam juice/broth.
7. Once they are cool, shuck them, give them a rough chop, and save the shells.
Making the Filling:
1. Fry the bacon until it's nice and crispy, and give it a rough chop once cooled.
2. In one pan, sauté the diced red pepper in extra virgin olive oil. Throw in an arbol chili for a little kick.
3. In a second pan, sauté finely chopped shallots in extra virgin olive oil, with a bay leaf and sprig of thyme for flavor.
4. Once both pans are sautéed, season with a little salt and pepper.
5. Mix together the shallots, red pepper, chopped clams, some raw garlic, fresh chopped parsley, bacon, toasted bread crumbs, Parmesan cheese, and a little of your leftover clam broth for flavor.
6. Pack the clam shells with the filling.
Bake your clams casino at 425 degrees for about six to eight minutes, until the topping is golden brown and crispy.
Garnish with additional fresh parsley and serve immediately with lemon wedges.
