Clams Casino isn’t just a retro appetizer—it’s briny, buttery, bacon-topped drama in every bite. Crispy, savory, and just a little indulgent, it’s the kind of dish that makes guests hover near the tray. Ready to bring old-school steakhouse swagger back to your table?
Why This Recipe Works
- Classic flavor balance: Briny clams paired with smoky bacon, onion, peppers, and garlic create a rich, savory base rooted in the traditional Clams Casino flavor profile.
- Properly cooked bacon: Rendering most of the fat before baking ensures the topping crisps rather than turns greasy.
- Textured topping: Panko breadcrumbs and aromatic vegetables add crunch and contrast to tender clams.
- High-heat baking: Quick baking at a hot temperature yields a golden-brown, bubbly topping without overcooking the clams.
- Rich yet light: The combination of butter, wine, and herbs enhances depth while letting the sweet brininess of the clams shine.
Clams Casino Originated in 1917 at Little Casino in Narragansett, Rhode Island
Clams are excellent served raw, fried, broiled, or in chowders or other fish stews. One of my favorite clam dishes is clams casino, a classic baked preparation 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. However, the common factors are clams on the half shell, bacon, garlic, cheese, and butter.
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 the bacon is crisp.
I like to add a few more ingredients to my Clams Casino. I use white wine in this version, but you can certainly substitute chicken, vegetable, or fish stock if you prefer not to cook with alcohol.
Preparation Tips
- Clean clams properly – Rinse under cold water and scrub shells to remove grit. Soaking in salted water for 20–30 minutes can help them expel sand.
- Reserve the shells carefully – Make sure the bottom shells are intact and dry; cracked shells can break during baking.
- Mise en place – Chop all vegetables, herbs, and bacon ahead of time. Cooking goes quickly, and it’s easier to avoid burning garlic or onions.
Cooking Tips
- Cook bacon slowly – Medium heat prevents burning and allows the fat to render fully for flavor.
- Don’t wash the pan after bacon – Wiping it out preserves the bacon flavor for the vegetable sauté.
- Monitor vegetables – Cook until softened but not browned; high heat can quickly overcook delicate shallots and peppers.
- Reduce wine carefully – Let it reduce to about ¼ cup to concentrate flavor without making the stuffing soggy.
- Cool stuffing before topping clams – Prevents pre-cooking or wilting of clams before baking.
Assembly & Baking Tips
- Even stuffing – Mound it slightly over the clams so the topping crisps nicely.
- Watch baking time – 7–10 minutes at 500°F is quick; overcooking can dry out clams.
- Use a rimmed baking sheet – Catch any liquid overflow and avoid messy cleanup.
- Serve immediately – Clams taste best hot, straight from the oven; toppings will lose crispness if they sit too long.
Clams Casino Recipe
Ingredients
- 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
Instructions
- 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.
Side Dishes That Pair Well With Clams Casino & Why
| Side Dish | Description | Why It Pairs Well |
|---|---|---|
| Garlic Butter Roasted Asparagus | Tender asparagus roasted with garlic, olive oil, and a sprinkle of sea salt. | The earthy, crisp asparagus complements the richness of the bacon and Parmesan stuffing without overpowering the clams. |
| Lemon Herb Rice | Fluffy rice cooked with lemon zest, parsley, and a touch of butter. | The light citrus and herb notes brighten the dish and soak up the flavorful clam juices. |
| Mixed Green Salad with Vinaigrette | Fresh greens tossed with a tangy vinaigrette, cherry tomatoes, and cucumbers. | A refreshing, acidic counterpoint balances the richness of the baked clams. |
| Crusty Baguette | Warm, toasted slices of French baguette. | Perfect for scooping up the clams and crispy topping, adding a satisfying crunch and texture contrast. |
| Grilled Corn on the Cob | Sweet corn grilled with a touch of butter and smoked paprika. | The natural sweetness of corn balances the savory, smoky flavors in the clams’ stuffing. |
Beverages That Pair Well With Clams Casino & Why
| Beverage | Description | Why It Pairs Well |
|---|---|---|
| Sauvignon Blanc | A crisp, citrusy white wine with bright acidity and herbal notes. | The acidity cuts through the richness of the bacon and Parmesan while enhancing the clam’s natural brininess. |
| Chardonnay (unoaked) | Light-bodied white wine with hints of green apple and lemon. | Adds subtle fruitiness without overpowering the delicate seafood flavors. |
| Dry Riesling | A refreshing white wine with light mineral notes and crisp finish. | The slight sweetness balances the salty, smoky stuffing and brings out the vegetables’ flavors. |
| Sparkling Water with Lemon | Carbonated water served with a wedge of fresh lemon. | The bubbles cleanse the palate between bites, and lemon adds a bright, refreshing note. |
| Light Lager or Pilsner | A crisp, clean beer with mild hop bitterness. | Complements the smoky, cheesy topping and does not overwhelm the clam’s flavor. |
Clams Casino FAQ
What is Clams Casino?
Clams Casino is a classic appetizer of baked clams topped with a mixture of bacon, breadcrumbs, bell peppers, onions, garlic, and butter. Originating in the early 20th century, it balances the briny sweetness of clams with savory, crunchy toppings.
Can I use frozen clams?
Fresh clams are best, but if using frozen, thaw completely and drain before baking. Frozen clams may release extra liquid, which can make the topping soggy.
What type of clams should I use?
Littleneck or cherrystone clams are ideal. They are tender, slightly sweet, and the right size for a single-serving appetizer. Avoid very large clams, which can be tough or overpowering.
Do I need to pre-cook the bacon?
Yes. Cook the bacon until most of the fat is rendered before mixing it with the topping. This prevents sogginess and ensures a crisp, flavorful finish.
Can I make Clams Casino ahead of time?
You can prep the topping and shuck the clams ahead, but assemble and bake just before serving to keep the topping crisp and the clams tender.
How long should I bake Clams Casino?
Bake at 400–425°F (200–220°C) for about 10–12 minutes, or until the topping is golden and bubbly. Overbaking can make the clams rubbery.
Can I make this recipe gluten-free?
Yes. Use gluten-free breadcrumbs or crushed gluten-free crackers in place of panko. The rest of the recipe is naturally gluten-free.
Can I make Clams Casino spicy?
Absolutely. Add a pinch of red pepper flakes or diced jalapeño to the topping to give it a subtle heat that complements the bacon and clams.
How should leftovers be stored?
Cool clams quickly and store in an airtight container in the refrigerator for up to 1 day. Reheat gently in the oven; avoid the microwave, which can make clams rubbery.
What can I serve with Clams Casino?
Clams Casino pairs beautifully with crisp white wine, a light salad, or crusty bread to soak up the buttery topping. It also works well as part of a seafood appetizer platter.
22 Responses
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
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
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
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
Can I put little neck clams in my reef aquarium, for bio-filtering?
Dean, interesting question, but I have no idea. – RG
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!!!!
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!!
Does anyone know how to make a clams casino Soup?
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.
It takes one to know one
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?
Since I had pancetta I used that — absolutely delish. I have added prociutto too – yummy.
Can I use canned clams?
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.
Going to try this recipe this weekend. Think you may have a typo as you list Kosher next to garlic clove.
Let me know how they turn out Robin and thanks for the typo call out.
Delicious! Love using panko as opposed to bread crumbs…only used 1/2 cup.
These are absolutely delicious. I made with pancetta instead of bacon. This filling also freezes well which is really convenient.
Julie, thanks for letting us know. Much appreciated.
These are absolutely delicious. Made with pancetta and froze what I didn’t use. The frozen filling works great and I like to keep this on hand at all times.
Thanks for letting me know J Crandall.
Absolutely delicious made them tonight so good thank yiuv