Classic Baked Clams Casino with Crispy Bacon
Growing up, Baked Clams Casino were a special treat that I always looked forward to. Buttery bread crumbs and bell peppers topped fresh littleneck clams from Rhode Island, with a thick piece of bacon on top. These little stuffed clams are flavorful – the bacon fat adds a nice richness and is perfectly balanced by the lemon wedges my mom would serve these baked clams casino with! You’ll love this easy clams casino recipe, which is inspired by my New England upbringing.
This is one of the most popular appetizers at New England based steakhouses. Served on the half shell, these baked clams casino are cousins to oysters rockefeller and clams oreganata.
If you like seafood recipes, try my linguine vongole, lobster cakes, lobster gnocchi, creamy shrimp and grits, and baked stuffed shrimp, shrimp couscous, and Mediterranean shrimp orzo!
Ingredients
- Fresh Clams – I love using fresh littleneck clams from Rhode Island for this recipe.
- Breadcrumbs – For this recipe, I prefer using a mixture of panko and regular seasoned breadcrumbs. This breadcrumb mixture gives us an airy, crunchy texture!
- Bacon – I love using thick cut bacon for this recipe!
- Butter – Unsalted butter is essential to moisten our bread crumb mixture. It provides a little richness, too!
- Red Bell Pepper – Adding red bell pepper (or green peppers, if you prefer) to our stuffing gives us a little more texture and meatiness.
How to Make Baked Clams Casino
- Purge the clams by placing them in a large bowl of cold salted water (1 tablespoon salt per liter) for 20–30 minutes. Lift them out, leaving sand behind, and rinse under cold running water.
2. Preheat the oven to 450°Fahrenheit (232°Celsius). Place the clams on a baking sheet and bake 7–10 minutes, until they just start to open. Discard any that stay closed. Once cooled slightly, remove and discard the top shell, leaving the clam in the bottom shell. Arrange on a baking sheet lined with rock salt or foil to keep steady.
3. Melt 6 tablespoons butter in a skillet over medium heat. Add minced garlic and diced red bell pepper; cook 2–3 minutes until softened and fragrant. Remove from heat and stir in panko, traditional breadcrumbs, oregano, garlic powder, salt, pepper, parmesan, and lemon juice. Mix well.
4. Spoon 1–2 teaspoons of the breadcrumb mixture over each clam.
5. Top with a 1-inch piece of bacon.
6. Bake 10–12 minutes, until the breadcrumbs are golden and the bacon is crisp. Garnish with parsley and serve hot with lemon wedges.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Baked Clams Casino (Classic Stuffed Clams)
Equipment
- Large bowl (for purging clams)
- Baking Sheet
- Small skillet (for making the breadcrumb topping)
- mixing bowl
- Knife and cutting board (for dicing bell pepper and garlic)
- measuring spoons
- Spoon (for assembling the clams)
- Tongs (for handling hot clams)
Ingredients
- 16 littleneck clams scrubbed and rinsed
- 4 slices of bacon cut into 1-inch pieces
- 6 tablespoons unsalted butter
- 1 clove garlic minced
- 1/4 cup finely diced red bell pepper
- 1/4 cup panko breadcrumbs
- 1/4 cup traditional breadcrumbs
- 1/2 teaspoon dried oregano doubled
- 1/2 teaspoon garlic powder doubled
- 1/8 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley optional, for garnish
- Lemon wedges for serving
Instructions
Purge the Clams:
- To purge the clams and remove any sand or grit, place them in a large bowl of cold water with a generous amount of salt (about 1 tablespoon of salt per liter of water).
- Let them sit for 20-30 minutes.
- Afterward, gently lift the clams out of the water, leaving the sand behind.
- Rinse them under cold running water to remove any remaining debris.
Prepare the Clams:
- Preheat your oven to 450°F (232°C).
- Place the purged clams on a baking sheet and bake for 7-10 minutes, until they just begin to open.
- Discard any clams that remain closed after baking.
- Once cooled slightly, carefully open each clam shell and discard the top shell.
- Keep the clam in the bottom shell and arrange them on a baking sheet lined with rock salt or foil to keep them steady.
Make the Breadcrumb Topping:
- Melt the 6 tablespoons of butter in a small skillet over medium heat.
- Add the minced garlic and diced red bell pepper, and sauté for about 2-3 minutes until the pepper softens and the garlic is fragrant.
Take the pan off the heat.
- Add the panko breadcrumbs, traditional breadcrumbs, oregano, garlic powder, salt, pepper, and parmesan cheese. Stir well to ensure everything is coated evenly.
- Add the lemon juice and mix thoroughly.
Assemble the Clams:
- Spoon about 1 to 2 teaspoons of the breadcrumb mixture onto each clam, covering the clam entirely.
- Place a 1-inch piece of bacon on top of each clam, making sure it covers most of the breadcrumb mixture.
Bake the Clams:
- Bake in the preheated oven for 10-12 minutes, or until the breadcrumbs turn golden brown and the bacon is crispy.
Serve:
- Garnish with chopped parsley, if desired, and serve immediately with lemon wedges for squeezing over the clams.
Notes
- Don’t overbake the clams—pull them as soon as they crack open or they’ll toughen fast.
- Mix panko with regular breadcrumbs for the perfect crisp-meets-crunch texture.
- Cut the bacon small so it crisps up without smothering the clam.
Serving Suggestions
- Wine pairing: A crisp Sancerre or Vermentino brings citrusy zip and minerality that balance the buttery bacon topping.
- Add to a raw bar spread with oysters and shrimp cocktail for a showstopping seafood starter.
- Serve before a simple pasta like linguine alle vongole for a classic Italian-inspired dinner.
I made these for a dinner party and they were perfect! super flavorful and buttery!