Clams Casino

It’s hard to beat the salty-sweet combo of clams, butter, bacon, and breadcrumbs — and that’s exactly what makes Clams Casino such a timeless appetizer. Originating from Rhode Island, this dish has been a coastal favorite for over a century. Each clam is steamed open in white wine, then topped with a savory mix of toasted breadcrumbs, Parmesan, parsley, lemon zest, and crispy bacon before getting baked (or broiled) until golden and fragrant.

The best part is how quick it is to make. Once your ingredients are prepped, the whole dish comes together in about 20 minutes from start to finish. It’s one of those recipes that looks impressive but couldn’t be easier — perfect for date nights, holidays, or any seafood get-together.

This recipe can be made dairy-free by using plant-based butter and a dairy-free Parmesan.

What Is Clams Casino?

Clams Casino is a baked clam dish where the clams are served on the half shell and topped with seasoned breadcrumbs and bacon. It’s said to have been created in the early 1900s at a casino in Narragansett, Rhode Island — hence the name. Today, it’s a staple in seafood restaurants all across New England, often served at holidays and raw bars alongside oysters and shrimp cocktail.

Cleaning and Preparing the Clams

When cooking with fresh clams, cleaning them properly is key. Littleneck clams are the best choice for this recipe — they’re tender, naturally sweet, and the perfect bite-size for an appetizer. To remove sand and grit, give the clams a good scrub, then rinse them in cool water. Re-rinse and repeat until you no longer see any sand in the bowl.

If any clams are cracked, chipped, or already open and won’t close when tapped, discard them — they’re dead and not safe to eat. Likewise, after steaming, throw away any clams that never open. A fresh clam should have a briny, ocean-clean smell — never fishy or sour.

The Trick for Tender Clams

To keep your clams plump and juicy, steam them gently in a mixture of white wine and water — just until they open. Don’t overcook them. About 5–6 minutes is my sweet spot. You can even save a few tablespoons of that clam cooking liquid to mix into your breadcrumb topping for extra depth of flavor.

How to Serve Clams Casino

Clams Casino are best served hot out of the oven with lemon wedges on the side and a sprinkle of fresh parsley. Pair them with a crisp sauvignon blanc or pinot grigio, and you’ve got a restaurant-quality seafood appetizer that’s just as perfect for a holiday spread as it is for date night.

If you’ve got leftovers (or want to plan ahead), you can prepare the clams up through the stuffing step and refrigerate them overnight — then bake just before serving.

Clams Casino

Recipe by Caleb

5.0 from 1 vote

Course: AppetizersDifficulty: Beginner

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Ingredients

US Metric

• 25 25 littleneck clams (cleaned and scrubbed)

• 1 cup 236.59 ml white wine (Sauvignon Blanc or Pinot Grigio)

• 1 cup 236.59 ml water

• 2 slices 2 slices thick-cut bacon, finely chopped

• 1 tbsp 14.2 g butter (or dairy free butter)

• 1/2 1/2 red bell pepper, finely diced

• 1/2 1/2 orange bell pepper, finely diced

• 3/4 cup 177.44 ml breadcrumbs

• 1/4 cup 25 g grated Parmesan cheese (or dairy-free cheese)

• 2 tbsp 29.57 ml olive oil

• 1/2 tbsp 7.39 ml Worcestershire sauce

• 1 clove 1 garlic, finely grated

• 1/2 1/2 lemon, juiced

• 1 Pinch 1 lemon zest

• 2 tbsp 29.57 ml chopped parsley (1 tbsp for the mix, 1 tbsp for garnish)

• 1/8 tsp 0.78 g salt

• 1/8 tsp 0.26 g black pepper

• 1 tbsp 14.2 g melted butter (or dairy free melted butter)

• 1 tbsp 14.79 ml reserved clam cooking liquid

• 1/4 cup 73 g Coarse salt (optional, for stabilizing on plate)

Directions

• To start, pre-heat your oven to 425°F (220°C).
• Clean and scrub the clams thoroughly to remove all dirt and sand.
• In a large pot over medium-high heat, combine the white wine and water. Bring to a simmer, then add the clams. Cover and cook until they just begin to open — about 5–6 minutes.
• Once clams have opened, use tongs to transfer them to a plate, and save 1 tablespoon of the cooking liquid from the pot for later. Discard any clams that don’t open.
• Finely dice the bacon, red bell pepper, and orange bell pepper.
• In a cast-iron skillet over medium-high heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and leave the rendered fat in the pan.
• Add the diced peppers and 1 tablespoon of butter. Sauté until softened, about 3–4 minutes. Remove from heat and set aside.
• In a medium bowl, add breadcrumbs, Parmesan, olive oil, Worcestershire sauce, garlic, lemon juice, lemon zest, 1 tbsp. parsley, salt, and black pepper. Give a nice mix until all ingredients are combined and not clumpy.
• Add 1 tablespoon melted butter and 1 tablespoon of the reserved clam cooking liquid. Stir until evenly moistened.
• Remove and discard the top shell of each clam. Loosen each clam from the bottom shell for easy eating by removing the thin membrane, then place it back in the shell. Arrange the shells on a cookie sheet or baking tray.
• Spoon a small amount of the breadcrumb mixture over each clam, gently pressing it down. Top with a pinch of sautéed pepper and bacon mixture.
• Bake at 425°F (220°C) for 5–6 minutes, or until the tops are lightly golden and everything is heated through.
• Remove from the oven, sprinkle with the remaining chopped parsley, and serve immediately with lemon wedges. For presentation, serve the clams over a bed of coarse salt to keep the shells steady.

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