Clams Casino

A timeless seafood classic featuring tender littleneck clams nestled in their half-shells, topped with a savory blend of crispy bacon, garlic, shallots, and breadcrumbs. Baked to golden perfection, each bite delivers a rich, smoky flavor with just the right amount of crunch and brininess. Often finished with a splash of lemon and a sprinkle of parsley, this appetizer is a crowd-pleaser that brings bold flavor and coastal charm to any table.

Ingredients:

To ensure littleneck clams are fresh and safe to eat, always check if they are alive before cooking. See bottom of page of a detailed breakdown.

• 18 little neck clams

• 3 strips thick-cut bacon, each cut into 3 pieces (total: 18 pieces)

• 2 tbsp butter

• 3 garlic cloves, finely minced

• 2 1/2 tbsp red bell pepper, finely diced

• 1/2 tsp Old Bay seasoning

• 1/3 cup panko breadcrumbs

• 1/8 tsp black pepper

• Pinch of kosher or sea salt

• 1 tbsp Parmesan cheese, finely grated (use fresh Parmesan)

• 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)

• 2 lemons cut into wedges for garnish

Instructions:

1. Prep the Clams (do not omit this step)

1. Clean the clams: Scrub the shells under cold water and soak them in salted water for 60 minutes to remove any grit.

2. Steam the clams: In a large pot, bring 1 inch of water to a boil. Add the clams, cover, and steam for 5–7 minutes, or until they just open. Immediately remove clams when they open! (Discard any that don’t open after 10 minutes.)

3. Cool and separate: Let the clams cool slightly, then remove the top shell and loosen the clam from the bottom shell. Arrange them on a baking sheet.

2. Make the Topping

4. Cook the bacon: In a skillet over medium heat, cook the bacon until partially crispy but not fully cooked. Remove and set aside.

5. Sauté the garlic & peppers: In the same pan, melt the butter, then add the garlic and red bell pepper. Cook for 1–2 minutes until softened.

6. Mix the breadcrumb topping: Stir in the Old Bay seasoning, panko breadcrumbs, black pepper, and salt. Cook for another 1–2 minutes until lightly toasted. Remove from heat and mix in the Parmesan cheese and parsley.

3. Assemble & Bake

7. Top each clam with a spoonful of the breadcrumb mixture.

8. Place a piece of bacon on top of each clam. (feel free to cut the bacon up into smaller pieces)

9. Bake at 400°F (200°C) for 10–12 minutes, or until the bacon is crisp and the topping is golden brown.

4. Serve & Enjoy

10. Optional: Squeeze fresh lemon juice over the clams before serving.

11. Serve hot with a side of lemon wedges and cocktail sauce.

Pro Tips:

🔥 Extra Flavor Boost: Add a splash of white wine or a pinch of crushed red pepper to the breadcrumb mixture.

Signs a Littleneck Clam is Alive:

✅ Closed Shells: A live clam will have a tightly closed shell or will close when tapped.
✅ Slightly Open but Responsive: If the shell is slightly open, tap it gently. A live clam should close within a few seconds.
✅ Heavy and Moist: Live clams should feel heavy (indicating they still have seawater inside) and moist, not dry or brittle.

Signs a Clam is Dead (Do Not Eat):

❌ Permanently Open Shells: If a clam remains open after tapping, it is dead and should be discarded.
❌ Bad Smell: A strong, rotten, or fishy odor means the clam has gone bad. Fresh clams should smell mildly salty and like the ocean.
❌ Lightweight and Hollow: If a clam feels unusually light or makes a hollow sound when tapped, it is likely dead.

Storage Tip:

• Keep clams in a breathable container (not sealed in plastic) in the fridge, covered with a damp towel.

• Use within 24–48 hours for the best freshness.