The Best Baked Clams Casino (Classic Stuffed Clams)
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.
There are many versions of clams casino out there, but I love mine because it’s easy and super flavorful! 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 lobster cakes, lobster gnocchi, creamy shrimp and grits, and Mediterranean shrimp orzo!
Why You’ll Love This Recipe
- It’s an Easy, Elegant Appetizer – This is one of my favorite appetizers because it’s fancy and special! Perfect for an evening cocktail party or holiday get-together!
- Easy to Make Ahead – You can easily make these ahead! Simply prep the clams on a rimmed baking sheet and follow all the steps (except for the baking). Cover it with foil in the fridge, and then bake it when you’re ready!
Ingredients
- Fresh Clams – I love using fresh littleneck clams from Rhode Island for this recipe. They have a good amount of clam meat and are inexpensive. Make sure to checkout my tip about purging them!
- Breadcrumbs – For this recipe, I love to use 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! I like to place strips of bacon on top of the stuffed clams (no chopped bacon for me). The presentation is luxurious and delicious! Also, since we bake the bacon ontop of hte clam shells, we avoid any messy bacon grease! I prefer using butter to olive oil in this recipe.
- Butter – Unsalted butter is important 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.
Substitutions and Additions
- Proscuitto – No bacon, no problem! You could make this recipe with some salty prosciutto for an Italian vibe!
- Ritz Crackers – Another way to make these clams casinos would be with crushed butter crackers like Ritz in place of breadcrumbs.
- More Clams – Add extra chopped clams to the stuffing mixture for an even more delicious bite!
Step by Step 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°Fahrenheit (232°Celsius).
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.
Tips and Notes
- Purge Clams for the Best Flavor – Always purge clams to remove any sand or grit. Soaking them in salted water mimics their natural habitat, allowing them to release any debris. Be sure to gently lift them out of the water afterward to avoid stirring up the sand that settles at the bottom.
- Use Fresh Clams – Fresh clams are key to a great dish. Check that they are tightly closed when raw. If any clams are open before cooking, give them a tap—if they don’t close, discard them, as they may not be safe to eat.
Serving Suggestions
- Wine Pairing – I love to serve these clams casino with my favorite: a Sauvignon Blanc (bonus points for Sancerre). If I’m celebrating or if I have a bottle of bubbles, I’ll, of course, pair these with Champagne!
- Bread – Serve with warm crusty bread or garlic bread to soak up any extra juices from the clams and the buttery breadcrumb topping. Try my no-knead focaccia!
- Side Salad: A simple side salad with lemon vinaigrette adds freshness to the meal. A Cucumber and Snap Pea Salad would pair well, adding a crisp contrast to the richness of the clams.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted 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.