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Clams Casino Recipe
5 from 15 votes

Clams Casino Recipe

Clams Casino features littleneck clams topped with a savory mixture of sautéed shallots, garlic, and bell peppers combined with crispy bacon, herbs, and a Parmesan-panko crust, baked until golden. The dish balances the briny freshness of clams with a crunchy, flavorful topping enhanced by a splash of white wine. This preparation delivers a rich, textured appetizer or seafood starter that highlights fresh clams with a satisfying crisp on top.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 - 6 servings
Course: Appetizer
Cuisine: Italian

Ingredients

  • 24 littleneck clams or cherrystone clams, cleaned and shucked, bottom shells reserved
  • 5 lices Bacon
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 shallot minced
  • 1 clove garlic minced
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • ½ cup white onion minced
  • ¾ cup green pepper finely chopped
  • ¾ cup red pepper finely chopped
  • ½ teaspoon oregano dried
  • ½ cup white wine dry
  • 1 tablespoon fresh herbs minced, oregano and basil are nice
  • 1 cup panko Japanese bread crumbs
  • ¼ cup Parmesan Cheese grated

Instructions

    Cup of Yum
  1. In a large sauté pan, cook bacon over medium heat until crisp. Remove from pan, drain on paper towels and crumble; set aside.
  2. Wipe out the sauté pan, but don't wash it. Instead, heat the pan over medium-high heat for a minute or two, then add the olive oil and butter.
  3. Sauté the shallot, garlic, onion, and peppers with the oregano, and a pinch of salt and pepper until softened.
  4. Turn the heat to medium-high and add the wine. Reduce the pan liquid until only about ¼ cup remains. Cool the vegetables completely.
  5. Stir in the panko, reserved bacon, fresh herbs, and half the Parmesan cheese. Taste and correct seasonings.
  6. Shuck the clams, reserving the bottom shells. Arrange them on a rimmed baking sheet.
  7. Divide the stuffing equally among the clams, mounding it up slightly. Sprinkle the rest of the Parmesan evenly over the stuffing
  8. Bake at 500°F until the clams are cooked, and the topping is deep golden brown, about 7-10 minutes.
  9. Serve immediately.