📝 About This Recipe
A legendary American classic born on the shores of Narragansett Bay, Clams Casino is the quintessential seafood appetizer that balances briny ocean sweetness with smoky, savory depth. Each littleneck clam is nestled in its shell, topped with a vibrant medley of sautéed aromatics, crisp bell peppers, and golden breadcrumbs, all crowned with a salty ribbon of bacon. This dish is a masterclass in textures—crunchy on top, tender underneath, and bursting with a rich garlic-butter finish that has captivated diners since the Gilded Age.
🥗 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 Topping
- 4 slices Bacon (thick-cut, finely diced)
- 4 tablespoons Unsalted Butter (at room temperature)
- 1 Shallot (minced)
- 3 cloves Garlic (finely minced)
- 1/4 cup Red Bell Pepper (very finely diced)
- 1/4 cup Green Bell Pepper (very finely diced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 cup Panko Breadcrumbs (for crunch)
- 1/2 teaspoon Worcestershire Sauce
- 1 pinch Red Pepper Flakes (optional for heat)
For Garnish & Assembly
- 2 cups Rock Salt (to stabilize shells on the baking sheet)
- 1 Lemon Wedges (for serving)
- 1 tablespoon Fresh Chives (snipped)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Line a large baking sheet with a thick layer of rock salt or crumpled aluminum foil to keep the clam shells from tipping over.
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2
In a large pot, combine the white wine and water. Bring to a boil over high heat. Add the cleaned clams, cover immediately, and steam for 4-6 minutes just until they begin to pop open.
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3
As soon as the clams open, remove them with tongs to a bowl. Discard any clams that refuse to open. Strain and reserve 2 tablespoons of the clam cooking liquid.
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4
Once cool enough to handle, remove 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 the shell.
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5
In a medium skillet over medium heat, fry the diced bacon until it is rendered and starting to crisp (about 5-7 minutes). Use a slotted spoon to remove the bacon bits to a paper towel, leaving the fat in the pan.
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6
In the same skillet with the bacon fat, add the minced shallots and bell peppers. Sauté for 3-4 minutes until softened but not browned.
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7
Add the minced garlic and sauté for just 30-60 seconds until fragrant. Remove the skillet from the heat and let it cool slightly.
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8
In a small mixing bowl, combine the softened butter, the sautéed vegetable mixture, the reserved clam liquid, lemon juice, Worcestershire sauce, and parsley. Mix until a paste forms.
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9
Fold in the panko breadcrumbs and half of the crispy bacon bits into the butter mixture.
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10
Place the clam shells onto the prepared baking sheet. Top each clam with a generous tablespoon of the butter and breadcrumb mixture, pressing it down slightly to cover the clam meat.
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11
Sprinkle the remaining bacon bits over the top of each clam for extra texture.
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12
Bake in the center of the oven for 8-10 minutes, then turn on the broiler for the final 1-2 minutes until the tops are golden brown and sizzling.
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13
Remove from the oven and garnish with fresh chives. Serve immediately while piping hot with lemon wedges on the side.
💡 Chef's Tips
Always scrub your clams under cold running water to remove sand; soaking them in salted water with a pinch of cornmeal for 20 minutes beforehand helps them purge any internal grit. Do not over-steam the clams initially; they only need to open slightly as they will finish cooking in the oven. Ensure your bell peppers are diced very finely (brunoise) so they integrate perfectly into the topping without overpowering the delicate clam. If you prefer a more traditional look, you can place a small square of partially cooked bacon on top of each clam instead of mixing it in. For a spicy kick, add a dash of Tabasco or a pinch of cayenne pepper to the butter mixture.
🍽️ Serving Suggestions
Pair with a crisp, chilled Muscadet or a dry Prosecco to cut through the richness of the butter and bacon. Serve alongside toasted baguette slices to soak up the extra garlic butter remaining in the shells. These make a fantastic addition to an Italian-American Feast of the Seven Fishes. Arrange on a platter with fresh seaweed or rock salt for a professional, coastal restaurant presentation. A light arugula salad with a lemon vinaigrette provides a refreshing contrast to the savory clams.