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Baked clams casino on a plate with lemon wedges.

The Best Baked Clams Casino (Classic Stuffed Clams)

Allie Hagerty
Tender clams baked on the half shell with buttery breadcrumbs, peppers, parmesan, and bacon for a classic appetizer that’s always a crowd-pleaser.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Servings 16 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

Expert Tips from My Kitchen
  • 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.

Nutrition Facts

Calories: 80kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 20mgSodium: 64mgPotassium: 23mgFiber: 0.1gSugar: 0.2gVitamin A: 196IUVitamin C: 0.4mgCalcium: 8mgIron: 0.1mg
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