Introduction

Clams Casino is a classic seafood appetizer featuring tender littleneck clams topped with a savory mixture of bacon, breadcrumbs, and aromatic vegetables. Broiled to perfection, this dish is bursting with bold flavors and a delightful crunch, making it perfect for entertaining or a special treat at home.

The image shows a close-up of several stuffed clam shells on a white marbled surface. Each shell is filled with a crispy, golden-brown mixture that has a crunchy texture. The stuffing includes small pieces of red peppers and green herbs, adding bright red and green colors to the warm brown base. The clam shells themselves are white and slightly glossy, filled to the top with the stuffing. The focus is on one central clam shell with others slightly blurred in the background, showing the details of the crunchy, colorful topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon Butter
2 Garlic Cloves, finely minced
Salt & Pepper
¼ Cup Dry Vermouth
1 Lemon, zested and juiced (save the zest for the topping)
3 Dozen Littleneck Clams, rinsed and scrubbed clean
2 Slices Thick Cut Bacon, finely chopped
½ Cup Red Bell Pepper, very finely chopped
2 Shallots, very finely chopped
2 Garlic Cloves, finely minced
Freshly Ground Black Pepper
½ Cup Reserved Cooking Liquid from the Clams
1 Cup Gluten Free Breadcrumbs (or regular if not gluten-free)
½ Cup Freshly Grated Parmesan Cheese
¼ Cup Freshly Chopped Parsley
Lemon Zest, from the lemon used for cooking the clams
Lemon Wedges, for serving

Instructions

Step 1: Heat a large, deep pot over high heat and melt the butter. Add the garlic, season with salt and pepper, and sauté for a few seconds until fragrant. Pour in the vermouth and lemon juice, then add the clams. Cover with a tight-fitting lid.
Step 2: Steam the clams until they open, about 5–10 minutes. Remove each clam as it opens to avoid overcooking and discard any that remain closed. Reserve ½ cup of the cooking liquid and let the clams cool.
Step 3: In a medium skillet over high heat, cook the chopped bacon for 2–3 minutes until the fat begins to render. Add the red bell pepper and shallots, cooking for another 3–4 minutes until the bacon crisps and vegetables are tender.
Step 4: Stir in the garlic and cook for 30 seconds more. Season with freshly ground black pepper. Pour in the reserved cooking liquid and cook for about 1 minute.
Step 5: Add the breadcrumbs, Parmesan cheese, chopped parsley, and reserved lemon zest. Mix well until the breadcrumbs soak up the liquid and the mixture holds together with a slightly sticky texture. Adjust with more liquid or breadcrumbs if necessary.
Step 6: Preheat your broiler. Remove the empty half of each clam shell and discard it. Arrange the clams on a baking sheet, keeping them in their shells.
Step 7: Evenly top each clam with the breadcrumb mixture, pressing it down gently.
Step 8: Broil the clams for 5–8 minutes, watching carefully to prevent burning, until the topping is golden brown and the clams are heated through.
Step 9: Serve immediately with lemon wedges on the side.

Tips & Variations

Use gluten-free breadcrumbs to keep the dish gluten-free without sacrificing texture.
Substitute dry white wine for vermouth if it’s unavailable.
For extra heat, add a pinch of red pepper flakes to the breadcrumb mixture.
Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a perfect pairing.

Storage

Store any leftover clams in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven until warmed through to prevent the clams from becoming tough. It’s best enjoyed fresh, as the breadcrumb topping may lose its crispness after refrigeration.

How to Serve

This image shows several clam shells filled with a golden brown baked topping that appears crispy and slightly chunky. The topping includes small red pieces, likely peppers, and bits of green herbs scattered throughout. The shells, white with some brown outer edges, sit directly on a white marbled surface, giving a clean and fresh look. The overall texture of the topping looks crunchy and uneven, with some parts more browned than others. In the background, there are stacked white plates blurred out, adding depth to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of clams for this recipe?

Yes, you can substitute littleneck clams with other small clams like cherrystone or Manila clams. Just adjust the cooking time slightly to ensure they open fully without overcooking.

How do I know if the clams are fresh?

Fresh clams should smell like the ocean—clean and briny, not fishy or off. Their shells should be tightly closed or close when tapped, indicating they are alive and fresh before cooking.