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Clams Casino

Clams casino with garlicky breadcrumbs, bell pepper, and bacon topped with a squeeze of lemon.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 523 kcal
Course: Appetizer
Cuisine: Italian

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 hot 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Pack the clams with the breadcrumb mixture. Add a piece of bacon on top of each clam.
  6. 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.
  7. 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 Information

Calories 523kcal (26%) Carbohydrates 3.9g (1%) Protein 32.3g (65%) Fat 38.9g (60%) Saturated Fat 17g (85%) Cholesterol 130mg (43%) Sodium 1205mg (50%) Potassium 627mg (18%) Sugar 0.2g (0%) Calcium 53mg (5%) Iron 13mg (72%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 523

% Daily Value*

Calories 523kcal 26%
Carbohydrates 3.9g 1%
Protein 32.3g 65%
Fat 38.9g 60%
Saturated Fat 17g 85%
Cholesterol 130mg 43%
Sodium 1205mg 50%
Potassium 627mg 13%
Sugar 0.2g 0%
Calcium 53mg 5%
Iron 13mg 72%

* Percent Daily Values are based on a 2,000 calorie diet.