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Baked Clams Casino Recipe

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Baked Clams Casino is a classic seafood appetizer featuring tender clams topped with smoky bacon, buttery breadcrumbs, peppers, garlic, Parmesan, and fresh herbs. Baked until golden and crisp, they make an impressive appetizer for holidays, parties, or seafood dinners.

Ingredients

  • 12 large littleneck or cherrystone clams
  • 4 slices bacon, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1/2 small red bell pepper, finely diced
  • 1 small shallot, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup seasoned or plain breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes, optional
  • Lemon wedges, for serving
  • Coarse salt, for stabilizing the shells on the baking sheet, optional

Instructions

  1. Scrub the clam shells thoroughly under cold running water. Discard damaged clams and any open clams that do not close when gently tapped.
  2. Place the clams in a large pot with a small splash of water. Cover and cook over medium-high heat for 5 to 7 minutes, checking frequently and removing each clam as soon as it opens.
  3. Discard any clams that remain closed after cooking. When the opened clams are cool enough to handle, remove and discard the empty top halves of the shells.
  4. Use a small knife to loosen each clam from its bottom shell, leaving the clam meat inside.
  5. Preheat the oven to 450°F (230°C). If desired, spread coarse salt over a rimmed baking sheet to stabilize the shells, then arrange the clams on top.
  6. Cook the chopped bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, leaving a small amount of rendered bacon fat in the skillet.
  7. Add the olive oil and 1 tablespoon butter to the skillet. Add the bell pepper and shallot and cook for 3 to 4 minutes until softened.
  8. Add the garlic and optional red pepper flakes and cook for about 30 seconds, just until fragrant.
  9. Remove the skillet from the heat and stir in the breadcrumbs, Parmesan, parsley, lemon zest, lemon juice, and cooked bacon.
  10. Melt the remaining tablespoon of butter and stir it into the breadcrumb mixture. Add black pepper and taste before adding any salt, as the clams, bacon, and Parmesan are already salty.
  11. Spoon the breadcrumb mixture generously over each clam, pressing lightly to keep the topping in place.
  12. Bake for 5 to 7 minutes, until the topping is hot and beginning to turn golden.
  13. For a crispier topping, broil for 1 to 2 minutes, watching closely to prevent burning.
  14. Remove from the oven and serve immediately with fresh lemon wedges.

Notes

  • For a bacon-free version, increase the butter slightly and add extra Parmesan, breadcrumbs, or finely chopped mushrooms.
  • For more heat, increase the red pepper flakes or add finely chopped fresh chili.
  • A splash of dry white wine can be added after cooking the shallot and pepper; reduce it before adding the breadcrumbs.
  • Panko breadcrumbs can be used for an especially crisp topping.
  • Pecorino Romano can replace Parmesan for a sharper, saltier flavor.
  • Discard cracked clams, open raw clams that do not close when tapped, and cooked clams that remain closed.
  • For advance preparation, assemble the clams, refrigerate them, and complete the final baking shortly before serving.
  • Refrigerate leftovers promptly and use within 1 to 2 days.
  • Reheat in a 350°F (175°C) oven until thoroughly heated, avoiding prolonged cooking that can make the clams tough.

Nutrition

Find it online: https://thefamilycooking.com/baked-clams-casino-recipe/