Clams Casino

30 mins Prep Time

30 mins Cook Time

Written By

Vicky Tran

Clams casino is a classic New England dish originating from Rhode Island, in a casino of course, hence its cleverly thought-out name. While ingredients vary widely, the most common and denoting characteristics are that the clams are baked on a half shell topped with some sort of breadcrumb mixture containing bacon. Various versions will call for different ways of preparing the clams themselves, from shucking raw to freezing and then shucking but I find the method of steaming them until they open the most sensible as it also allows for safe extraction of those cooked clam juices, which get reduced and incorporated back into the breadcrumb topping. It's a great appetizer that can also be made in advance and kept in the fridge for a quick bake when ready to serve.

Ingredients

Clams Casino

20 little neck clams, scrubbed well
4 bacon strips cut into 1/2"- inch pieces
2 shallots, diced
1/2 cup white wine
1/2 cup panko breadcrumbs
1/4 cup Parmigiana-Reggiano, grated
3 tablespoons unsalted butter
1/2 tablespoon parsley, chopped
1 lemon, cut into wedges

Directions

Clams Casino

5 Steps

Step 1

In a medium pot render the bacon until crisp, use a slotted spoon to remove the bacon onto a paper towel lined tray. Discard approximately 3/4 of the fat in the pan and turn the heat to medium low.
Step 2

Add in the diced shallots and sauté until softened, approximately 1 minute. Add in the white wine and the clams. Turn heat to high, cover and cook until all of the clams have opened, approximately 5-7 minutes depending on the size of the clams. Use tongs and remove with opened clams to another bowl. Some clams will take longer than others to open so keep checking on them.
Step 3

Once all of the clams have opened and are removed, reduce the cooking liquid until very thick and jammy, approximately 5 minutes on high heat. Remove from the heat and swirl in the butter until it melts. Add in the crisped bacon, panko breadcrumbs, grated Parmigiana-Reggiano and chopped parsley, set aside.
Step 4

Preheat oven to 450°F and prepare the clams. Twist off the top layer of the clam shells and discard, slide a spoon underneath each attached clam to just loosen it from the bottom shell.
Step 5

Place all of the clams on a baking sheet and top with approximately 1 rounded teaspoon of the breadcrumb and bacon mixture.. Bake in the oven until crumb topping has browned and clams are warmed through, approximately 3-5 minutes. Serve immediately with lemon wedges to garnish.