Clams Casino (New England Style)

Clams Casino topped with bacon and arranged on an appetizer serving plate with lemon wedges and parsley garnish.

5 from 2 votes

Clams Casino is a classic New England appetizer made with tender littleneck clams baked on the half shell with a savory topping of fresh breadcrumbs, sweet peppers, and smoky bacon.

Prep Time20

Cook Time20

Total Time40

Course: Appetizers

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

2 dozen littleneck clams (or middleneck clams)
2 slices thick cut bacon cut into 1/2-inch pieces
1 tablespoon minced shallot (about 1/2 medium)
1/2 sweet bell pepper diced into 1/4-inch cubes
2 tablespoons dry white wine
2 tablespoons fresh breadcrumbs
1 tablespoon chopped fresh parsley

Instructions

Position a rack in the center of the oven and preheat the broiler for 5 minutes.
Scrub the clams under cold water with a soft brush, then arrange them in a single layer on a foil-lined baking sheet.
Broil the clams just until they open, 4 to 6 minutes. Use tongs to remove each clam as it opens to prevent overcooking. Discard any clams that stay closed. Turn off the broiler and set the oven to 400°F.
When the clams are cool enough to handle, remove and discard the top shells. Pour any juices from the baking sheet into a small bowl and set aside. Run a paring knife under each clam to detach it from the bottom shell, then return the clams to the baking sheet.
Cook the bacon in a skillet over medium heat until browned but not fully crisp. Transfer to paper towels to drain, leaving about 1 tablespoon of bacon fat in the pan.
Add the shallot and diced bell pepper to the skillet and sauté for 3 to 4 minutes, until softened.
Pour in the white wine and scrape up any browned bits. Stir in the reserved clam juice, then mix in the breadcrumbs and parsley. The mixture should be moist but not wet. Remove from the heat.
Spoon the breadcrumb mixture evenly over the clams and top each with a piece of bacon. Bake for 3 to 5 minutes, or just until the topping is heated through and lightly crisped.

Notes

CLAM TYPES: Littleneck and middleneck clams both work well in this recipe. Littlenecks (1-3/4 to 2") are more tender; middlenecks (2 to 2-1/2") are slightly firmer and meatier.

CLEANING CLAMS: Hard-shell clams like littlenecks rarely require soaking, but always scrub them well under cold water to remove grit. Discard any cracked shells or clams that won’t close when tapped.

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