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Clams Casino Recipe

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4 - 6 servings


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


  • 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. Instead, 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 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.