New Jersey’s coastal estuaries—like Barnegat Bay—yield briny oysters that shine in this local twist on the classic Clams Casino. Baked with peppers, bacon, and breadcrumbs, these oysters are a staple at shore-town seafood joints.

Ingredients:

• 12 New Jersey oysters, shucked on the half shell
• 4 slices bacon, chopped
• 1 small red bell pepper, finely diced
• 1 small shallot, minced
• 2 tbsp breadcrumbs
• 2 tbsp grated Pecorino Romano cheese
• 1 tbsp chopped fresh parsley
• 1 tbsp unsalted butter
• Lemon wedges (for serving)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a skillet, cook bacon until crispy. Remove with slotted spoon. In bacon fat, sauté shallot and red pepper until soft.
3. Stir in butter, breadcrumbs, cheese, parsley, and cooked bacon. Remove from heat.
4. Spoon mixture over each oyster and place on a baking sheet or rock salt-lined tray.
5. Bake for 8–10 minutes until topping is golden and oysters are sizzling.
6. Serve with lemon wedges and Jersey pride.