This recipe for Clams Casino was adapted from my husband’s Aunt Donna. Made from canned clams and a set of clam shells older than me, they are a family tradition that we all look forward to and now she is willing to share them with YOU!
Aunt Donna makes trays (and when I say trays, I mean like catering-style) of Clams Casino for nearly every event around the holidays. When she originally sent me the recipe it read something like a “51-ounce can of clams.” Welp, since most people are not shopping at the Italian grocery store that only has cans to serve 100 family members, and therefore don’t have access to (nor need!) a 51-ounce can of anything, I adapted this recipe down to a more common volume.
In addition to this, I added garlic (I was aghast to see she didn’t have it in her own!) and also cheese. But the recipe still showcases these little bites of deliciousness with a slice of sizzling bacon and bright, fresh lemon. It’s the star of any seven fishes meal.
Canned Clams vs Fresh Clams
Canned clams were always used for this recipe for three reasons. The first is that buying enough fresh clams to make the sheer volume needed for my husband’s family would break the bank. The second is that it is a pain in the butter to shuck that many. And the third is that we like using larger clam shells to fit more stuffing in them.
Fresh clams are great, but most are littleneck clams which also have tiny shells. Of course, you can also buy large clams and do the same thing, but you’ll need to cook them and half of the shells go to waste.
The first time you make these, feel free to use fresh clams and save the shells. Or simply buy the shells off Amazon and go from there. Buying canned clams is no different than getting canned tuna fish or shredded chicken at the grocery store.
Ingredients
This classic dish feels fancy but it’s so easy to make!
- Center Cut Bacon – Bacon adds its signature smoky goodness and crispy texture to Clams Casino.
- White Onion – Be sure to finely mince the onion into even-sized pieces.
- Bell Peppers – Using red, yellow, and orange bell peppers gives the filling a pop of color.
- Fresh Cloves of Garlic – While you can use jarred garlic, freshly minced garlic will have the best flavor.
- Dried Italian Seasoning – This blend of herbs balances out the flavors of the dish.
- Canned Chopped Clams – Be sure to drain the clams before you start prepping the dish. You don’t need these if you’re using fresh clams, though.
- Ritz Cracker Crumbs – This helps to bind the stuffing together. Adjust it as needed depending on the method you’re using.
- Parmigiano Reggiano Cheese – Always grate your cheese freshly off the block so that it has the best flavor and melts beautifully into your dish.
- Flat Parsley, Chopped For Garnish – This optional garnish makes for a sophisticated presentation.
- Fresh Lemon Slices – Serve these on the side so that they can be squeezed onto the cooked clams.
Variations
While this recipe is a traditional version of the dish, you can make some changes to put your own spin on it.
- Heat – Add a dash of hot sauce to the stuffing or sprinkle in some crushed red pepper or cayenne pepper powder.
- Cheese – Instead of Parmigiano Reggiano try Pecorino Romano or sharp cheddar.
- Citrus – Try using lime instead of lemon.
- Bread Crumbs – Swap out some of the Ritz crackers for panko breadcrumbs.
- Herbs – Use your own blend of fresh or dried herbs. Oregano, salt, black pepper, and thyme all work well.
- Meat – Instead of bacon try using diced pancetta.
- Wine – You can use a splash of dry white wine to deglaze the pan after cooking the bacon. This will add a little extra flavor from the wine and from the brown bits in the bottom of the pan.
- Protein – Swap out the clams for other shellfish.
How to Make Clams Casino
There are a few different ways to make this clams casino recipe depending on whether you’re using fresh clams, canned clams, or shells.
Clams Casino from Canned Clams
- Prepare the bacon. Using a sharp knife or kitchen shears, slice a portion of the bacon evenly into small pieces before placing it in a pan. Once crispy, transfer it to a plate lined with paper towels and turn the heat to low. Allow about 3 tablespoons of bacon fat to remain in the pan. If you don’t have enough, you can add a little olive oil.
- Saute. Place the chopped bell pepper in the pan and saute until they soften slightly. Place the onion in the pan with the peppers and continue to cook. Then, sprinkle in the Italian seasoning and garlic and cook briefly before taking the pan off of the stovetop.
- Make the stuffing. Place the drained clams, cracker crumbs, Parmigiano Reggiano, bell pepper mixture, and cooked bacon in a medium mixing bowl. Use a rubber spatula to gently combine.
- Assemble. Place the clam shells onto the prepared baking sheet and fill them with the stuffing. Then, cut the rest of the bacon into strips and top each of the filled clam shells with 2 strips.
- Bake. Put the tray of stuffed clam shells into the oven and bake. In the final minutes of cooking, turn the oven to broil. Once the bacon is crispy, take the clams out of the oven.
- Garnish and serve. Use tongs to transfer the cooked Clams Casino to a serving platter. Place the chopped parsley on top of the clams and serve alongside lemon wedges.
Clams Casino without Shells
You will need an additional 2 tablespoons reserved clam juice and 1/2 cup Ritz cracker crumbs
- Prepare the bacon. Using a sharp knife or kitchen shears, slice all of the bacon evenly into small pieces before placing it in a pan. Once crispy, transfer it to a plate lined with paper towels and turn the heat to low. Allow about 3 tablespoons of grease to remain in the pan. If you don’t have enough, you can use a little olive oil.
- Saute. Place the chopped bell pepper in the pan and saute until they are slightly tender. Place the onion in the pan with the peppers and continue to cook. Then, sprinkle in the Italian seasoning and stir in the garlic. Cook briefly before taking the pan off of the stovetop.
- Make the stuffing. Place the drained clams, cracker crumbs (1 cup), Parmigiano Reggiano, bell pepper mixture, and cooked bacon in a medium mixing bowl. Use a rubber spatula to gently combine.
- Bake. Transfer the clam mixture to a casserole dish and bake.
- Garnish and serve. Top the cooked clam mixture with parsley and a bit of fresh lemon juice. Serve immediately.
Clams Casino with Fresh Clams
- Cook clams. Cook the raw littlenecks in a pot in the oven until their shells begin to open.
- Remove the clams. With a shucker or butter knife, open up the shells and remove the top halves. Place the bottom shell with the clam onto a prepared baking sheet. Discard the top shell of each clam or save them for the next time you make the dish.
- Prep the filling. Follow the above directions to create the stuffing.
- Assemble and bake. Use a small spoon to transfer the mixture to the shells with the clams and bake.
- Garnish and serve. Use tongs to transfer the cooked Clams Casino to a serving platter. Place the parsley on top and serve with lemon wedges.
What to Serve With Clams Casino
Clams Casino is a great appetizer to serve on its own or with other appetizers like smoked salmon crackers and crab cake egg rolls. It’s also the perfect starter for seafood-based main dishes like seafood paella, salmon, and shrimp scampi.
Of course, you can branch out and serve other dishes besides seafood! These clams are always a hit when served before (or alongside of) beef or even pasta dishes like fettuccine Alfredo and authentic carbonara. You can also serve it with a simple lemon saffron risotto or creamy mushroom risotto.
Storage and Freezing
You can store leftovers — just be sure to reheat them in the oven rather than the microwave to avoid having them become rubbery.
If you want to save a little time on the day you are planning to serve this dish, you can crisp the bacon and prepare the stuffing the day before. Just store them in the fridge and fill the clam shells (if you’re using them) when you’re ready to bake.
How to Store Clams Casino
Transfer the clam shells to an airtight container and refrigerate for up to two days.
Can I Freeze Clams Casino?
Freeze the clams in a freezer-safe container for up to 3 months. Allow them to thaw overnight before reheating.
Common Questions
The dish’s name comes from the fact that it was born at the Narragansett Pier Casino. Julius Keller, the casino’s maître d’hôtel, is credited with crafting the dish in 1917.
Clams Casino combines fresh or canned clams with a cracker-based herb-infused stuffing studded with crispy bacon and colorful bell peppers, all topped with more bacon.
This dish is made tasty with the pairing of delicate clams with a buttery, bacony stuffing all balanced with seasonings and naturally sweet bell peppers. Texturally the dish is balanced, too, with crispy bacon and slightly softened bell peppers mingly with softened crackers in the stuffing.
Other Savory Seafood Recipes
Can’t get enough seafood? Same here! We have plenty more seafood recipes that are as easy as they are delicious.
Clams Casino
Equipment
Ingredients
- 3/4 pound center cut bacon , divided
- 3/4 cup white onion , minced
- 1/3 cup red bell pepper , minced
- 1/3 cup yellow bell pepper , minced
- 1/3 cup orange bell pepper , minced
- 2 fresh cloves garlic , minced
- 1 teaspoon dried Italian seasoning
- 18 ounces canned chopped clams , drained
- 1/2 cup Ritz cracker crumbs
- 3 tablespoons parmigiano reggiano cheese , freshly and finely grated
- flat parsley , chopped for garnish, optional
- fresh lemon slices
Instructions
Clams Casino from Canned Clams:
- Preheat the oven to 350°F. Line a large rimmed baking sheet with aluminum foil for easy clean up (optional).
- Cut 1/2 pound of the bacon into small pieces. Heat a medium skillet over medium heat. Cook the bacon until crispy. Remove using a slotted spoon to a paper towel lined plate. Reserve 3 tablespoons of the bacon grease and reduce heat to low.
- Add the chopped bell pepper, cooking for 2-3 minutes. Add the onion, cooking for an additional 2 minutes. Add the garlic and Italian seasoning, cooking for 1 more minute. Remove from the heat and set aside.
- In a medium mixing bowl, combine the drained clams, cracker crumbs, parmigiano reggiano cheese and the bell pepper mixture and the cooked bacon. Fold gently until just mixed.
- Arrange the clam shells on a baking sheet. Spoon the mixture evenly into each shell.
- Using a pair of kitchen shears, cut the remaining strips of bacon into 1/2 inch strips. Place 2 raw strips over the top of each stuffed clam.
- Bake uncovered for 15 minutes. Increase the heat to broil and cooking bacon is crispy and brown, anywhere from 2-5 minutes depending on your oven. Remove and sprinkle with chopped parsley.
- Serve clams with the fresh lemon wedges.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Clams Casino without Shells (you will need an additional 2 tablespoons reserved clam juice and 1/2 cup Ritz cracker crumbs):
- Preheat the oven to 350°F. Coat a small 1-quart casserole dish with cooking spray, set aside.
- Cut the bacon (all of it) into small pieces. Heat a medium skillet over medium heat. Cook the bacon until crispy. Remove using a slotted spoon to a paper towel lined plate. Reserve 3-4 tablespoons of the bacon grease and reduce heat to low.
- Add the chopped bell pepper, cooking for 2-3 minutes. Add the onion, cooking for an additional 2 minutes. Add the garlic and Italian seasoning, cooking for 1 more minute. Remove from the heat and set aside.
- In a medium mixing bowl, combine the drained clams, cracker crumbs (1 cup total), parmigiano reggiano cheese, bell pepper mixture, cooked bacon and reserved 2 tablespoons of clam juice. Fold gently until just mixed.
- Spoon the mixture in the casserole dish.
- Bake uncovered for 20 minutes. Remove and sprinkle with chopped parsley.
- Spritz with the fresh lemon wedges.
Clams Casino with Fresh Clams:
- Preheat the oven to 450°F. Place 2 dozen raw littleneck in a baking dish and cook until they open slightly, approximately 2-3 minutes. Pry them open using an oyster shucker or butter knife. Discard the top half of the clam shell. Using the tip of the knife or a seafood fork, dislodge the clam from the shell. Set aside.
- Prepare the filling as directed, leaving out the chopped canned clams. Spoon the mixture overtop of the whole clam in each shell. Cook according to the directions.
