📝 About This Recipe
Born in the Gilded Age at the Narragansett Pier Casino in Rhode Island, this classic American appetizer is the pinnacle of coastal elegance. Briny Littleneck clams are nestled under a blanket of aromatic garlic butter, crisp bell peppers, and smoky bacon, then broiled until the topping is golden and bubbling. It is a sophisticated dance of textures—crunchy, buttery, and tender—that captures the essence of a summer evening by the Atlantic.
🥗 Ingredients
The Shellfish
- 24 pieces Littleneck Clams (scrubbed clean and rinsed)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup Water
The Casino Butter & Topping
- 6 tablespoons Unsalted Butter (softened to room temperature)
- 4 slices Smoked Bacon (finely diced)
- 1 large Shallot (minced)
- 1/4 cup Red Bell Pepper (very finely minced)
- 1/4 cup Green Bell Pepper (very finely minced)
- 3 cloves Garlic (grated or minced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce
- 1/3 cup Panko Breadcrumbs
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
For Assembly & Garnish
- 2 cups Kosher Salt (or rock salt, for stabilizing shells on the pan)
- 1 whole Lemon Wedges (cut into 6 wedges)
- 1 tablespoon Fresh Chives (snipped for garnish)
👨🍳 Instructions
-
1
Scrub the clams thoroughly under cold running water to remove any grit. Discard any clams that are open and do not close when tapped.
-
2
In a large pot, combine the white wine and water over medium-high heat. Bring to a simmer, add the clams, and cover tightly.
-
3
Steam the clams for 4-6 minutes, checking frequently. Remove each clam with tongs as soon as it pops open. Do not overcook. Discard any that remain closed.
-
4
Allow the clams to cool slightly. Twist off the top shells and discard them. Use a paring knife to gently loosen the clam meat from the bottom shell, but leave the meat resting in the shell.
-
5
In a medium skillet over medium heat, cook the diced bacon until it is rendered and just beginning to crisp. Use a slotted spoon to remove the bacon to a paper towel, leaving the fat in the pan.
-
6
Add the minced shallots and bell peppers to the bacon fat. Sauté for 3-4 minutes until softened but not browned. Add the garlic and cook for 1 minute until fragrant. Remove from heat and let cool.
-
7
In a small bowl, combine the softened butter, the sautéed vegetable mixture, the cooked bacon, parsley, lemon juice, Worcestershire sauce, and red pepper flakes. Mix until a cohesive paste forms.
-
8
Fold the panko breadcrumbs into the butter mixture. The breadcrumbs should be moistened but still provide texture.
-
9
Preheat your broiler to high. Line a rimmed baking sheet with a thick layer of kosher salt or rock salt. This creates a 'nest' so the clams don't tip over and spill their juices.
-
10
Place the clam shells onto the salt bed. Spoon about a tablespoon of the Casino butter mixture onto each clam, pressing down slightly to ensure it covers the meat entirely.
-
11
Place the baking sheet under the broiler, about 4-5 inches from the heat source. Broil for 3-5 minutes, watching closely, until the topping is golden brown and sizzling.
-
12
Carefully remove from the oven. Garnish with fresh chives and serve immediately with lemon wedges on the side.
💡 Chef's Tips
Use Littlenecks specifically; they are the perfect size for a single bite and have the most tender meat. Ensure your bell peppers are minced very finely so they incorporate evenly into the butter and cook through quickly. Don't skip the salt bed on the baking sheet; it keeps the precious clam liquor (the juice) from leaking out during broiling. If you prefer a more traditional look, you can place a small square of raw bacon on top of the butter before broiling instead of mixing it in, though mixing it ensures bacon flavor in every bite. To make ahead, prepare the butter and clean the clams up to 4 hours in advance, then assemble and broil just before guests arrive.
🍽️ Serving Suggestions
Pair with a crisp, chilled Muscadet or a dry Champagne to cut through the richness of the butter. Serve alongside thick slices of toasted sourdough to soak up any leftover garlic butter and clam juices. A light arugula salad with a lemon vinaigrette provides a refreshing peppery contrast to the smoky bacon. For a classic steakhouse experience, serve these as a precursor to a grilled Ribeye or Filet Mignon. Include a small bowl of Tabasco or your favorite hot sauce on the table for those who enjoy a spicy kick.