Clams Casino are a wonderful seafood appetizer that’s perfect for gatherings.  Loaded with flavor from bacon, garlic breadcrumbs, and chopped bell pepper, these clams are always a hit!

Clams casino in white platter.

Clams are a favorite food in our home.

They’re versatile and can be made in so many different ways like tossed with pasta in linguine alla vongole, or baked in clams oreganata.

But clams casino is a dish that even those who don’t love clams will enjoy!

Why? Because there is bacon!

The bacon and bell pepper add such great flavor to the clams and the garlicky breadcrumbs just seal the deal.

Clams casino are great to serve around the holidays, including Christmas Eve’s Feast of the seven fishes when a variety of other seafood recipes are also served.

Ingredients shown: white wine, breadcrumbs, salt, chili flakes, oregano, butter, bacon, lemons, clams, bell pepper, garlic, and parsley.
Note: Excess bacon slices are shown. You only need about 3 strips.

How to make it

Each number corresponds to the numbered written steps below.

  1. Clean and purge 2 dozen Littleneck clams.  Preheat your oven to 425f and cook the clams in the oven until they partially open (just a few minutes).  Move the oven rack to the second highest level and keep the oven on. Set the clams aside and allow them to cool.  Finely chop 1/2 medium bell pepper, and mince 3 cloves of garlic and 3 tablespoons of flat-leaf Italian parsley. Cut 3 slices of bacon into small pieces and cube 5 tablespoons of butter.

Clams casino recipe process shot collage group number one.

  1. Once the clams are cool enough to handle, carefully open them over the baking dish using a butter knife and discard the top.  Detach the clam from the shell and place it back in the shell.  Pour the juice collected from the clams into a bowl and set aside. Place the clams on a baking sheet while you prepare the stuffing.
  2. In a large pan, saute 3 strips of bacon cut into small pieces over medium heat until partially cooked (about 3-5 minutes), then move the bacon to a plate and set aside.  Reserve 3 tablespoons of the bacon fat.  Discard or save the remaining fat for another purpose.    Note: You only need 3 strips of bacon.  I used the contents of a 10-ounce package and saved the remaining bacon pieces for another use.

Recipe process shot collage group number two.

  1. Add the bell pepper to the same pan and saute for 2 minutes.
  2. Add the garlic and a 1/4 teaspoon of red pepper flakes and cook until fragrant, about 60 seconds.

Recipe process shot collage group number three.

  1. Remove the pan and add 1/2 cup of breadcrumbs, 1/2 teaspoon of dried oregano, and a 1/4 cup of clam juice and mix well.  Taste test and adjust salt if needed, but keep in mind you will be adding bacon and clams in the next steps which are both inherently salty.
  2. Pack the clams with the breadcrumb mixture.

Recipe process shot collage group number four.

  1. Add a piece of bacon to the top of each clam and a small piece of butter to the top of each clam.  Place the clams on a baking sheet and add 1/4 cup of dry white wine and a 1/4 cup of clam juice around the clams.  If you have extra breadcrumbs, sprinkle up to 2 tablespoons worth into the pan.
  2. Broil the clams for 5-7 minutes or until well browned.  Watch carefully to avoid burning. Move the clams to a platter and whisk 2 tablespoons of butter into the pan juices.

Recipe process shot collage group number five.

  1. Pour the pan juices around the clams and serve with a spoon for anyone who may want to add more juice to their clam.  Serve with lemon wedges and enjoy!

Clams casino in white plate with lemon wedges.

Top tips for awesome clams casino

  • Clams. Most clams that are sold in grocery stores are already purged, but to be sure ask your fishmonger.  You can purge your clams by placing them in cold water with 2 tablespoons of salt and give the clams 30-45 minutes to release their sand.  Then rinse the clams and repeat until most of the sand is gone.  Be sure to wash your clams thoroughly before using.
  • Cooking the clams. While you can certainly shuck your clams raw, it is easier to pop them in the oven for a few minutes to get them to open slightly and then open them with a butter knife.  Be careful when doing this to not cut yourself.  When removing the clams, make sure to get the butter knife up to the knuckle of the clam before rotating it.  This will prevent the breaking of the shells.
  • Clam juice.  You’ll find when shucking the clams that they’ll naturally release a lot of juice.  Save the juice to use later on in the recipe by pouring it into a separate container.  If the juice is very gritty from sand, strain it through a fine mesh sieve or coffee filter.
  • Bacon.  You will not need all of the bacon fat for this recipe; just about 3 tablespoons worth.  If for some reason you don’t have enough bacon fat, feel free to use a bit of olive oil.
  • Salt.  Clams and bacon are quite salty to begin with so be cautious when adding any additional salt to the recipe.

Closeup shot of clams casino in white plate.

More seafood recipes

If you love clams and other seafood, check out these other great recipes!

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Clams Casino

5 from 3 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Clams casino with garlicky breadcrumbs, bell pepper, and bacon topped with a squeeze of lemon.

Ingredients 

  • 2 dozen Littleneck clams purged, see notes below
  • 1/4 cup dry white wine
  • 5 tablespoons butter cut into small cubes and divided
  • 1/4 cup clam juice see notes below
  • 1 large lemon cut into wedges, for serving
  • 3 strips bacon cut into small pieces - you will need 24 pieces for 2 dozen clams

For the seasoned breadcrumbs

  • 1/2 cup breadcrumbs
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons parsley minced
  • 3 cloves garlic minced
  • 1/2 medium red bell pepper 1/2 cup worth, finely chopped
  • 1/4 cup clam juice see notes below
  • salt to taste

Instructions 

  • Cook the clams in the oven at 425f until they partially open - only a few minutes. Carefully open the clams with a butter knife and discard the top. Dislodge the clam then place it back in one side of the shell. Move the oven rack to the second highest level.
  • In a large pan, saute the bacon over medium heat until partially cooked (about 3-5 minutes) then remove the bacon to a plate and set aside. Reserve 3 tablespoons of the bacon fat. Discard or save the remaining fat for another purpose.
  • Add the bell pepper to the pan and saute for 2 minutes. Add the garlic and red pepper flakes and cook until fragrant (about 60 seconds).
  • Remove the pan from the heat and add the remaining seasoned breadcrumb ingredients and mix well. Taste test and adjust salt if needed. If the breadcrumbs aren't moist enough add a bit more clam juice.
  • Pack the clams with the breadcrumb mixture. Add a piece of bacon on top of each clam.
  • Place the clams on a baking sheet and add the wine and clam juice around the clams. Sprinkle a bit of the remaining breadcrumbs (no more than 2 tablespoons worth) into the clam juice. Add a small piece of butter (3 tablespoons worth) on top of each clam and broil for 5-7 minutes or until well browned. Watch carefully to avoid burning.
  • Plate the clams in a large platter. Whisk 2 tablespoons of butter into the pan juices and pour around the clams for anyone to spoon on extra juice if they like. Also, serve with lemon wedges. Enjoy!

Notes

  • If you can't get 1/2 cup of clam juice from the clams, use store-bought clam juice or low-sodium chicken stock to make up the difference.  If you want more sauce, use extra clam juice or chicken stock.
  • Most commercially sold clams are already purged, but ask your fishmonger.  To purge clams, place clams in cold water with 2 tablespoons of salt and wait 30 minutes.  If they release sand, change the water and repeat until most of the sand has been purged.  Wash clams thoroughly before using.
  • The initial baking of the clams should be done to the point where the clams just open a crack (about 2-3 minutes) so that they don't overcook, but allow easy opening of the shells.  You could also shuck the clams raw.
  • The extra clam juice, wine, and butter sauce is excellent spooned on top of the clams or is perfect for bread dipping.
  • Clams should be eaten immediately.  Seafood is best served right away and not reheated for leftovers.  

Nutrition

Calories: 523kcal | Carbohydrates: 3.9g | Protein: 32.3g | Fat: 38.9g | Saturated Fat: 17g | Cholesterol: 130mg | Sodium: 1205mg | Potassium: 627mg | Sugar: 0.2g | Calcium: 53mg | Iron: 13mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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7 Comments

    1. Looks great. Could you prepare and assemble these couple of hours in advance then broil before serving?