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5 from 3 votes

Clams Casino

Clams casino with garlicky breadcrumbs, bell pepper, and bacon topped with a squeeze of lemon.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4


  • 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


  • 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!



  • 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.  


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