Clams Casino Recipe

August 14, 2009 15 Comments

Clams Casino Recipe

Clams Casino Originated in 1917 at Little Casino in Narragansett, Rhode Island

Clams are wonderful served raw, fried, broiled or in chowders or other fish stews.  One of my favorite clam dishes is Clams Casino, a classic baked preparation that originated in Narragansett, Rhode Island. Be sure to check out my All About Clams article to learn more about the various varieties of clams.

As with most dishes, there is more than one way to make clams casino, and ingredient lists vary widely from recipe to recipe.  The common factors are clams on the half shell, bacon, garlic, cheese and butter.  As far as I’m concerned, you can’t go wrong with these ingredients.  You can make a very basic Clams Casino by topping a clam on the half shell with a couple of shavings of Parmesan cheese and a small piece of bacon and then broiling until the cheese is golden and the bacon is crisp.

I like to add a few more ingredients to my Clams Casino.  In this version, I use white wine, but you can certainly substitute chicken, vegetable or fish stock if you prefer not to cook with alcohol.

Clams Casino Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 - 6 servings

Clams Casino Recipe

Ingredients

24 littleneck or cherrystone clams, cleaned and shucked, bottom shells reserved

Rock salt

4-6 slices of bacon

2 tablespoons olive oil

1 tablespoon butter

1 shallot, minced

1 garlic clove, minced

salt and freshly ground black pepper, to taste

½ cup minced white onion

¾ cup minced green and red peppers

½ teaspoon dried oregano

½ cup dry white wine

1 tablespoon minced fresh herbs (oregano and basil are nice)

1 cup panko (Japanese bread crumbs)

¼ cup grated Parmesan cheese

How To Prepare At Home

In a large sauté pan, cook bacon over medium heat until crisp. Remove from pan, drain on paper towels and crumble; set aside.

Wipe out the sauté pan, but don't wash it. Heat the pan over medium-high heat for a minute or two, then add the olive oil and butter.

Sauté the shallot, garlic, onion and peppers with the oregano and a pinch of salt and pepper until softened.

Turn the heat to medium high and add the wine. Reduce the pan liquid until only about ¼ cup remains. Cool the vegetables completely.

Stir in the panko, reserved bacon, fresh herbs and half the Parmesan cheese. Taste and correct seasonings.

Shuck the clams, reserving the bottom shells. Arrange them on a bed of rock salt on a rimmed baking sheet.

Divide the stuffing equally among the clams, mounding it up slightly. Sprinkle the rest of the Parmesan evenly over the stuffing

Bake at 500°F until the clams are cooked and the topping is deep golden brown, about 7-10 minutes.

Serve immediately.

Last modified on Thu 17 July 2014 9:12 am

Comments (15)

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  1. marie bass says:

    this is the recipe i have been looking for. thank you so much. my husband and i are going to love these clams casino. thank you!

    You are welcome Marie, let me know how they turn out. – RG

  2. Ken Brabazon says:

    Sounds delicious can’t wait to try this. Rock salt ? like in de-ice the steps rock salt ? What is its purpose other than presentation ? Thanks in advance.

    Hi Ken, no not the de-ice rock salt, that contains a lot of impurities in it like lime stone or some other stones that you don’t want to ingest. You want to find refined, edible rock salt or large crystal sea salt or even kosher salt. Even the morton ice cream rock salt is also not edible. – RG

  3. Karen says:

    Is the rock salt for presentation only or does it add to the quality of the recipe? Any suggestions where to purchase this type of salt – if it is required?

    Hi Karen, just for presentation and you should be able to find some at your local supermarket. If not, try one of the big box stores like Costco. – RG

  4. Susan Parker says:

    Can I make this a day in advance, or will the quality of the filling be compromised?

    Hi Susan, I don’t think you would have a problem with the stuffing but you wouldn’t want to shuck and assemble the clams a day ahead of time. – RG

  5. Dean Parker says:

    Can I put little neck clams in my reef aquarium, for bio-filtering?

    Dean, interesting question, but I have no idea. – RG

  6. Susan P. says:

    Going to try this recipe tomorrow. I have had the best clams casino in Central NY at the Landmark Hotel. I think this recipe will be similar. Can’t wait!!!!

  7. Noel S. says:

    My husband Noel is catering a party and the Mrs. loves clams casino so he will be making this recipe Saturday night!! He says he will use a little bit of mint for a garnish!!!!! To make it look beautiful!!!! We will let you know the outcome!!

  8. Mike says:

    Does anyone know how to make a clams casino Soup?

  9. Giusseppe says:

    The rock salt is nothing more than a way to position the clams in the oven without falling over. Some of you people putting this info out there as gospel look like idiots to actual chefs. People look to these sites for actual instruction from those who know.

  10. Rachel C. says:

    Thank you so much for posting this recipe!! I look forward to trying it out tonight. I was wondering if it might be possible to make these on a grill. Any ideas?

  11. Julie says:

    Since I had pancetta I used that — absolutely delish. I have added prociutto too – yummy.

  12. Janet says:

    Can I use canned clams?

    • The Reluctant Gourmet says:

      Hi Janet, most canned clams I find are all chopped up so I don’t think they would work for this recipe. If you find whole canned clams, please let me know about them.

  13. Robin D Gross says:

    Going to try this recipe this weekend. Think you may have a typo as you list Kosher next to garlic clove.

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