📝 About This Recipe
Born in the Gilded Age at the Narragansett Pier Casino, this iconic American seafood starter remains the gold standard of appetizers. Fresh, briny littleneck clams are nestled under a vibrant compound butter of bell peppers, shallots, and garlic, then crowned with a crisp shard of smoky bacon. It is a sophisticated symphony of textures—oceanic juice, buttery crunch, and savory smoke—that brings the elegance of a classic steakhouse right to your kitchen.
🥗 Ingredients
The Shellfish
- 24 pieces Littleneck Clams (scrubbed clean and purged of sand)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
The Casino Butter
- 6 tablespoons Unsalted Butter (softened to room temperature)
- 1/4 cup Red Bell Pepper (very finely minced)
- 2 tablespoons Green Bell Pepper (very finely minced)
- 1 large Shallot (minced)
- 2 cloves Garlic (grated or pressed)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
The Topping & Base
- 4-6 slices Bacon (cut into 1-inch squares)
- 1/3 cup Panko Breadcrumbs (toasted lightly in a pan)
- 2 cups Kosher Salt (for the baking bed/stabilizing the shells)
- 1 whole Lemon Wedges (for serving)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Line a large baking sheet or oven-proof platter with a thick layer of kosher salt; this will keep the clams from tipping over and spilling their precious juices.
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2
In a large skillet or pot, bring the white wine to a simmer over medium-high heat. Add the cleaned clams, cover tightly, and steam for 3-5 minutes just until they begin to crack open.
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3
As soon as the clams open, remove them from the heat. Discard any that remain tightly closed. Allow them to cool slightly.
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4
Twist off the top shell of each clam and discard. Using a paring knife, gently loosen the clam meat from the bottom shell but leave it sitting in its natural juices.
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5
Place the half-shells onto the prepared salt-lined baking sheet, ensuring they are level.
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6
In a small skillet, cook the 1-inch bacon squares over medium heat until the fat has rendered and the bacon is halfway cooked but still flexible. Drain on paper towels.
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7
In a medium mixing bowl, combine the softened butter, minced peppers, shallot, garlic, parsley, lemon juice, Worcestershire sauce, and smoked paprika. Mash with a fork until a colorful, uniform paste forms.
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8
Spoon approximately 1 teaspoon of the casino butter mixture over each clam, spreading it slightly to cover the meat.
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9
Sprinkle a small pinch of toasted panko breadcrumbs over the butter on each clam for added texture.
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10
Top each clam with a piece of the par-cooked bacon, pressing it gently into the butter.
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11
Place the baking sheet in the upper third of the oven and bake for 8-10 minutes, or until the butter is bubbling and the bacon is crisp.
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12
For a perfect finish, turn the broiler on for the last 60 seconds to achieve a golden-brown crust on the breadcrumbs.
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13
Remove from the oven and let rest for 2 minutes. Garnish with extra fresh parsley and serve immediately with lemon wedges.
💡 Chef's Tips
Always purge your clams in cold salted water for 20 minutes before cooking to ensure no grit remains. Do not over-steam the clams initially; they only need to open slightly as they will finish cooking in the oven. For the best flavor, use high-quality European-style butter with a higher fat content. If you don't have kosher salt for the base, crumpled aluminum foil works well to steady the shells. Ensure all vegetables are minced as finely as possible so they soften quickly in the high heat.
🍽️ Serving Suggestions
Pair with a crisp, chilled Muscadet or a dry Champagne to cut through the richness of the butter. Serve alongside toasted baguette slices to soak up the extra garlic-butter sauce. Excellent as part of a classic 'Surf and Turf' dinner party menu. A light arugula salad with a lemon vinaigrette provides a refreshing contrast to the smoky bacon. Present on a bed of rock salt with fresh seaweed for a stunning professional restaurant aesthetic.