Clams Casino Recipe

An oval platter with twelve stuffed clams casino on a bed of greens, garnished with lemon wedges, sits on a stone surface with herbs, cheese, garlic, and linen napkin nearby.

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This is how clams casino should taste. Fresh middleneck clams steamed to perfection, then topped with crispy bacon, buttery breadcrumbs, and fresh herbs that create the ultimate bite of briny-smoky goodness. The secret is using the clam broth to bind everything together, creating a topping that stays perfectly moist while browning beautifully under the broiler.

Prep Time45

Cook Time20

Total Time1 5

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 73kcal

Author: Dee Broughton

Equipment

Large pot or Dutch oven with lid
Fine mesh strainer or cheesecloth
Medium skillet
Rimmed baking sheet
Broiler

Ingredients

For Steaming the Clams

18 middleneck clams purged and scrubbed clean
½ cup water
2 tablespoons lemon juice

For the Topping and Assembly

6 slices bacon diced
3 tablespoons butter melted
¼ cup minced shallot
¼ cup minced red bell pepper
3 cloves garlic minced
1 cup panko breadcrumbs
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley plus more for garnish
2 tablespoons lemon juice
1 teaspoon dried oregano
¼ teaspoon red pepper flakes optional
Rock salt or coarse salt optional, for baking sheet
Lemon wedges for serving

Instructions

Steam the clams

In a large pot or Dutch oven with a tight-fitting lid, add water, lemon juice, and the clams.
Cover the pot, place it over high heat, and bring the liquid to a boil.
Continue to steam, shaking the pot occasionally, for 5 to 8 minutes, or just until the shells have popped open.
Transfer the opened clams to a bowl to cool. Discard any clams that don’t open.
Reserve the steaming liquid and strain it through a fine-mesh sieve or cheesecloth into a clean bowl to remove any sand.
Once the clams are cool enough to handle, discard the top shells.
Use a small, sharp knife to disconnect the clam meat to the bottom shell, leaving it loose in the shell.

Make the Clams Casnino

Place a medium skillet over medium heat and add the bacon.
Cook, stirring occasionally, until it’s crisp, about 8 to 10 minutes.
Transfer the bacon to a medium mixing bowl, leaving 2-3 tablespoons of the bacon fat in the skillet.
Add the shallot and bell pepper to the skillet and cook until softened, about 3 to 4 minutes.
Add the garlic and cook for another 30 seconds. Scrape the cooked veggie mixture into the bowl with the bacon.
To the same bowl, add the butter, breadcrumbs, Parmesan, parsley, lemon juice, oregano, and red pepper flakes.
Add about three tablespoons of the clam broth and mix everything together with a fork until it is well combined and moist.
If the topping appears too dry to hold together, mix in a bit more of the clam broth until the desired consistency is reached.
Turn the oven setting to broil on high.
To create a stable base for the shells (optional but recommended), spread a thick layer of rock salt or coarse salt on a large, rimmed baking sheet.
Spoon the breadcrumb mixture over each clam in its shell, covering it completely.
Transfer the stuffed shells to the baking sheet snugly inside the salt.
Broil for 3 to 5 minutes, watching constantly, until the topping is golden brown.
Garnish with fresh parsley and serve with lemon wedges on the side.

Notes

Use middleneck clams for the best balance of size and tenderness.
Don’t skip purging: a quick soak in salted water keeps grit out of your dish.
Save a splash of the clam broth when steaming; it moistens the breadcrumb topping.
Rock salt or crumpled foil under the shells helps keep them from tipping in the oven.
Watch the broiler closely—the topping can go from golden to burnt fast.
For extra flavor, steam clams in white wine instead of water.
Make-ahead tip: Prep and stuff clams up to 4 hours in advance, then broil just before serving.

Nutrition