Clams Casino
Clams Casino is an old-school classic that never goes out of style. My version starts with tender, just-cooked clams, then piles on crisp bacon, buttery toasted breadcrumbs and a flavorful mix of bell peppers, shallots, lemon, herbs and white wine. If you've never made them at home, this simple recipe walks you through each step so you'll have great results every time!
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Clams Casino is a classic dish you'll find on seafood menus all along the East Coast, especially around the Jersey Shore. It's one of my favorite appetizers to order when it's done right.
But more often than not, I'm let down. The clam meat is overcooked and rubbery, the bacon is limp, or the whole thing is overwhelmed by bell pepper and lacking those crunchy, buttery breadcrumbs that make the dish so good.
Making your own clams casino from scratch takes a bit of effort, but it's totally worth it, especially for special occasions. We always serve them on Christmas Eve as part of the Feast of the Seven Fishes.
Every time I make them, I wonder why I don't do it more often!
What Are Clams Casino?
Clams Casino is a baked clam dish where fresh littleneck clams are served on the half shell and topped with breadcrumbs, bacon, bell peppers and herbs.
Being from Atlantic City, I always thought it originated here, but it actually comes from Rhode Island. The recipe dates back to the early 1900's and has become one of the most popular appetizers across the United States.
Unlike stuffed clams, which often include chopped clam meat mixed with other ingredients, clams casino keeps the clam whole in the half shell and bakes it with a flavorful topping.
There are different ways to make this dish, but the classic version always involves bacon, breadcrumbs and red bell pepper or shallot.
Mastering the Best Clams Casino
There are a few important techniques that make this great appetizer truly shine.
First, you can't overcook the clams. I prefer to steam them open on a hot rimmed baking sheet with a splash of white wine. This method gently coaxes the clams open and helps preserve their tender texture.
Remove each clam as soon as it opens using a pair of tongs. This minimizes the risk of rubbery, overcooked clam meat when they go back into the oven.
Next, toast the panko bread crumbs in butter before assembly. This guarantees a crunchy texture that doesn't go soggy while baking. I also cook the diced bacon separately so it stays crispy and add it to the breadcrumb mixture just before topping.
Between the bacon fat and the butter, yes, it's rich, but that's what makes these so delicious. This is not diet food!
Want more of my classic clam recipes? Try my creamy New England clam chowder recipe, these garlicky Italian baked stuffed clams oreganata, or this cioppino seafood stew that's perfect for holidays.
Why This Recipe Works
- The cooking process results in tender, soft clams; never tough or rubbery.
- Crisp, golden breadcrumbs and bacon add an amazing crunchy texture.
- White wine, shallots, garlic, herbs and lemon zest add balanced depth of flavor.
- It's easy to scale up to serve a crowd!
Ingredient Notes
Littleneck clams - These small clams are ideal for this dish. Look for live fresh clams in the shell at high-quality grocery stores or fish markets. Soak them in cold salted water for 20 minutes to purge, then scrub well under cold running water to remove grit.
Bacon - Choose a thick-cut variety for the best texture. Try making your own with my rich and smoky homemade bacon recipe.
Breadcrumbs - Use panko for their airy, crispy texture. Toasting them in a few tablespoons of butter is key for flavor and crunch.
Red bell pepper - This adds sweetness and color. Dice it into small pieces to soften quickly and mix evenly throughout the topping. You can also try a bell pepper mixture with other colors!
White wine - This creates steam that gently opens the clams. Use a dry white wine such as pinot Grigio or savignon blanc. The remaining liquid adds great flavor to the topping so there's no need for store-bought clam juice.
Lemon zest and juice - These brighten up dish and cut through the richness. Be sure to zest the lemon before cutting for best results!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Rimmed baking sheet
- Slotted spoon
- Medium sauté pan
- Small skillet
- Tongs
- Butter knife
- Small spoon
- Fine mesh sieve
- Large bowl
How to Make Clams Casino
Prepare the Clams
- Preheat the oven to 450°F.
- Pour white wine onto a rimmed baking sheet and arrange the littleneck clams in an even layer.
- Bake for 5-6 minutes until they begin to open. Keep a close eye on them and use tongs to transfer clams to a dish as soon as they open.
- Continue until all open; discard any that remain closed. Reserve ¼ cup of the liquid and leave the rest on the sheet pan.
Pro Tip: Give it a full 15 minutes before giving up on a closed clam. Only toss the truly stubborn ones that won't open.
Prepare the Topping
- Melt 2 tablespoons of butter in a medium sauté pan over medium heat. Add panko bread crumbs and stir until golden brown, about 2 minutes. Transfer to a medium bowl.
- Wipe the pan, then crisp the diced bacon over medium-high heat. Use a slotted spoon to transfer it to the bowl.
- In the remaining bacon grease, sauté red pepper and shallot until softened, about 5-6 minutes. Add garlic and crushed red pepper flakes, cook 1 minute more.
- Pour in the reserved clam-wine liquid and reduce until nearly evaporated.
- Stir in lemon zest, half the parsley, bacon and breadcrumbs, then season with black pepper and a pinch of salt. Go easy on the salt, as the other ingredients are already quite salty.
Assemble and Bake
- Twist off the top shell of each clam and discard, then return the bottom shell to the pan.
- In a baking dish, spoon the breadcrumb mixture over the top of each clam, packing gently.
- Bake for 6-8 minutes until the topping is golden and bubbling. For extra browning, broil for 1-2 minutes, but watch closely to keep them from burning.
Pro Tip: Use the broiler with caution! These can go from golden to scorched in seconds. Keep a close eye!
- Sprinkle with remaining parsley and serve hot with lemon wedges.
Tips for Success
- Bake the clams in white wine to open them. It adds flavor and makes less dishes to wash.
- Pre-toasting the breadcrumbs in butter will guarantee a crisp, golden topping. Don't skip it!
- Salt gently: Fresh clams, bacon, and the reduction all bring saltiness, taste before seasoning.
- Use the rendered bacon fat along with the butter to add lots of flavor and richness.
- Season lightly. The clams, bacon, and reduced juices are already plenty salty.
Variations
- Add grated parmesan cheese or pecorino Romano to the topping for extra depth.
- Swap bacon with pancetta or prosciutto and some Italian seasoning for an Italian twist.
- Use large top neck clams for a larger size.
What to Serve with Clams Casino
These clams make a great appetizer and are best served hot right out of the oven, with a squeeze of lemon juice and a sprinkle of fresh parsley.
Serve them with a light, classic side like grilled romaine wedge salad or this garlicky kale caesar salad, or these simple roasted potatoes with onions and rosemary.
Make Ahead and Storage
You can mise en place and prep the entire topping a day in advance and store it in an airtight container in the fridge.
You can also shuck and clean the clams in advance: store them on the half shell over ice, covered tightly with plastic wrap. Assemble and bake just before serving to keep everything crisp.
If you have remaining clams after serving, cover in plastic wrap or in an airtight container and keep refrigerated for up to a day or two. Reheat in a toaster oven or air fryer until just crisp.
FAQs
No, Bacon is an essential ingredient and flavor in this dish. Without bacon, it's not Clams Casino.
Give them up to 15 minutes in the oven. If they stay closed, discard them, they're likely unsafe to eat.
Yes! Assemble everything in advance, refrigerate, and bake when ready. Just be sure to let the mixture chill separately and avoid soggy breadcrumbs by assembling just before baking.
Yes, but Ii's not ideal. The clam shells don't freeze well - they can shatter - and the topping may get soggy. For best results, make and eat fresh.
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Incredible Clams Casino
Ingredients
- 2 dozen littleneck clams 24
- ½ cup dry white wine
- 6 tablespoons unsalted butter
- ¾ cup panko breadcrumbs
- 4 slices bacon thick-cut, diced
- ½ red bell pepper about ⅓ cup, finely chopped
- 1 shallot finely chopped
- 1 clove garlic minced
- ¼ teaspoon crushed red pepper flakes optional
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley divided
- 1 teaspoon lemon zest
- Lemon wedges for serving
Instructions
Prepare the Clams
- Preheat the oven to 450°F.
- Pour the white wine onto a large rimmed baking sheet or half sheet pan, then place the clams on top in an even layer.
- Bake for about 5-6 minutes, or until they just start to open. Use tongs to transfer the opened clams to a plate, then continue cooking until the rest have opened.
- They will open at different rates, so give them plenty of time-up to 15 minutes. Discard any that don't open by then.
- Reserve ¼ cup of the liquid from the pan and leave the rest in the baking dish.
- Remove the top shell from each clam and discard it. Arrange the half-shell clams back on the baking dish.
Make the Topping
- Melt the butter in a medium skillet over medium heat. Add the breadcrumbs and stir until golden and fully coated in butter, about 2 minutes. Transfer to a bowl and set aside.
- Wipe out the skillet, then add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and add it to the bowl with the breadcrumbs, leaving the rendered fat in the pan.
- Add the chopped red pepper and shallot to the pan and sauté until softened, about 5-6 minutes. Stir in the garlic and crushed red pepper flakes and cook for 1 minute more.
- Pour in the reserved clam-wine liquid and let it cook down until nearly evaporated.
- Stir in the lemon zest, half of the parsley, and the cooked bacon and breadcrumbs. Season with freshly cracked black pepper and just a touch of salt-remember, the clams and bacon are already salty.
- Spoon the breadcrumb mixture generously over each clam, packing it on well.
- Bake the clams for 6-8 minutes, or until the tops are golden and the butter is bubbling. For extra crispy tops, finish under the broiler for 1-2 minutes-but keep a close eye to avoid burning.
- Sprinkle with the remaining parsley and serve hot with lemon wedges on the side.
Notes
- Bake the clams in white wine to open them. It adds flavor and makes less dishes to wash.
- Pre-toasting the breadcrumbs in butter will guarantee a crisp, golden topping. Don't skip it!
- Salt gently: Fresh clams, bacon, and the reduction all bring saltiness, taste before seasoning.
- Use the rendered bacon fat along with the butter to add lots of flavor and richness.
- Season lightly. The clams, bacon, and reduced juices are already plenty salty.
Looks nice, but way to much bread crumbs for this classic, and the bacon shouldnt be chopped up and dissipated into the bread crumbs. The classic should just have a small amount of breadcrumb saute and a slice of whole bacon on top. The clams should shine, not the topping.
I'm sorry you didn't love the recipe. I realize it's not 100% classic, but this how we prefer it with the breadcrumbs and bacon.