Clams Casino

Clams Casino Recipe with Bacon

What you’ll learn:

  • Instead of soggy, tasteless breading, try topping your Clams Casino with crisp, smoky bacon.
  • Garlicky butter is spiked with a little white wine, grated Parmesan cheese and fresh parsley.
  • Use rock salt or crinkled aluminum foil as “nests” to stabilize the clams.

Ditch the old-school Clams Casino recipe that’s usually covered with a soggy, tasteless breading. Why would I want to hide my precious clam under baked breading?

If there’s anything that’s going cover the clams — it’s should be BACON! This is a simple Clams Casino Recipe with Bacon, and everything cooks in the oven. Look for littleneck or cherrystone clams.

Clams Casino Recipe with Bacon

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Clams Casino Recipe with Bacon

Servings: 4-6 Prep Time: 10 minutes Cook Time: 20 minutes
Clams Casino Recipe Bacon

Tips:
The rock salt is not neccessary, but I find it really helpful to stabilize the clams on the baking sheet. If you don't have rock salt, use a large sheet of aluminum foil and crinkle up it a bit to use as "nests". You might have to use 2 large sheets to cover the pan.

The bacon cooks the same time in the oven as the clams. Just keep an eye on the bacon to make sure it doesn't over cook. At Step 5, if the bacon still needs a bit more time (especially if it's thick-cut bacon), go ahead and move it to the upper rack and let it finish crisping up.

Ingredients:

24 clams (littlenecks or cherrystones), scrubbed
3 tablespoons unsalted butter, melted
3 tablespoons dry white wine
3 tablespoons minced fresh parsley
1 clove garlic, finely minced (I like using a garlic press)
salt and pepper, to taste
3 tablespoons grated Parmesan cheese
4 slices bacon
lemon wedges, for serving
rock salt, for cooking

Directions:

1. Preheat the oven to 400F with one rack in upper third of the oven and the other in center of oven. Line two baking sheets with aluminum foil. In the first baking sheet, arrange the bacon slices in a single layer. Bake in oven in the center rack while you proceed with the next step.

2. In the other lined baking sheet, arrange the clams in a single layer. Place this in the upper third of the oven. Bake for 6-7 minutes, until the clams have opened. Larger, cherrystone clams will take a little longer. Carefully remove the baking sheet with the clams (be careful, there may be juices in the pan) to a large bowl, along with the juices to let cool. You can return any unopened clams back to the oven for another minute or so, to see if they open. Discard any unopened clams after that.

3. Arrange a big spoonful rock salt on the still-lined baking sheet in 24 small piles, one for each clam. When the clams are cool enough to handle, pry open and discard the top shell. Collect the clam juices as you go in a medium bowl. Use a paring knife or small spoon to loosen the clam from the bottom of the shell. This will make it easier to eat. Place the clam onto the rock salt bed, snuggling it in, so that the rock salt stabilizes the clam. Repeat with remaining clams.

4. To the reserved clam juice bowl (double check for any shell bits), mix in the melted butter, wine, parsley and garlic. Season with salt and pepper, to taste (also, remember you have salty bacon and Parmesan to add as well). At this point, I like to check on the bacon, to make sure it's crisping up nicely. If the bacon looks done, go ahead and remove it.

5. Spoon a little of the butter mixture into each clam half. Top each clam half with the grated Parmesan cheese. Bake the clams in the upper rack for 5 minutes, until the butter is bubbling a bit. The bacon should be perfectly cooked at this time, too. Remove the clams and the bacon from the oven. Cut the bacon into 24 pieces, top each clam with the bacon. Serve with lemon wedges.

Comments 43

  1. Jessica @ How Sweet

    OH I love clams casino. Here in Pittsburgh it’s more of a summer dish, but I could totally go for some now. Actually, in Pittsburgh it’s RARELY even a dish since we don’t get the best clams!

    1. Tom ~ RYG

      I was just in Pittsburgh, wish I had tried the clams casino when I was there. Oops. I think you nailed it with the bacon. My wife says nothing speaks of love like bacon wafting through the house.

  2. Gaby

    omg I love clams… but have never had Clams Casino – I’ll have to make some or keep my eyes out for them when we go out to eat! (p.s. I had never tried clams until 6 months ago at culinary school – yikes – I am way behind!) Hope you had a fabulous thanksgiving!

  3. the domestic mama

    Once more… I am drooling over the bacon! This looks great~ a must for a holiday party…. now I want to have one just so I can make this… or maybe no party and I will eat them all myself! CHOMP.

  4. Peter

    Crispy bacon or thin slices of Chorizo would work for me. As for breading…don’t knock it until you make your own coarse bread crumbs…to mop-up that juicy combo of clam liqueur and pork…BOING!!!

  5. Dani

    I haven’t tried Clams Casino, but I’m heading over to TLC for your recipe right now! This looks divine!

  6. Murasaki Shikibu

    What a great idea. I always had issues with that soggy tasteless breading and hence just steam fried my clams in garlic & white wine. Bacon sounds like it an actual enhancement to the clam!

  7. Linda

    Love your site!! Yep you finally made it easy to print out the recipes, with a print box!! Thank You, Linda in Seattle.

  8. Angie

    These look so good, I’ll have to try, I am on the lookout for a good fish guy or gal nearby, the local popular one is not up to my standards. When I was a kid we went to a a couple of seafood markets that the owners had their own boats, and the wife or family ran the shop. Everything was always perfectly clean, even if it was extremely old, and the fish eyes were always crystal clear. I just haven’t been able to find that anymore, maybe I’m looking in the wrong places. You’d think so close to the coast east and west, there would be something here in the middle of Orlando? Anyone have suggestions?

  9. J2Kfm

    can the flavors really go together?!
    I like clams, in all shapes n sizes. for we have so many types of them here in Malaysia.
    but BACONS?!! that’s new.

    Bacon goes with everything. and I mean EVERYTHING!! :-) ~jaden

  10. cookeaze

    Nice one and iam aware of clams but never heared of Clams Casino. These look fabulous and can’t wait to try these.

  11. Winnie

    This looks really REALLY good Jaden! I’ve never had Clams Casino but you’ve just convinced me that I need to try it…and soon…and of course with bacon!

    ps. I got my Lowel Ego Lights and I am LOVING them…such a difference…thanks again for that recommendation!

  12. marion

    This must be one of the most mouthwatering photos I’ve seen here :op

    I gave your cookbook to one of my dear cooking friends, she cooked the Chiken Adobo and she lOOOOOOOOOOOOOOOved it !!!! (and she is a very very good asian cooker)

  13. okra

    Clams Casino actually originated nearby at the old Narragansett Casino (in southern Rhode Island) in 1917. We’d make dozens upon dozens at the restaurant during the sumertime. We flavored butter with shallots, colored peppers, etc, a light shake of course breadcrumbs, and a good slide of partial cooked bacon, before arranging them on a bed of rocksalt, into a screaming oven!
    I served them to the whole family on Thanksgiving.

    1. Cheryl C

      I am a native of Rhode Island up until 15 years ago and I sure am drooling over the picture even though it doesn’t have the breadcrumbs, etc. I am missing my fried clams too.

  14. debbie

    I love love love your pic w/the boys! toooo cute!
    …the pic of the clams w/bacon makes my mouth water!
    Yummmmmm….
    ;o)

  15. randy alvarez

    enjoyed the clam article.however,an easy way to open bi-valves,other than oysters is
    to ice them.scallops mussels,etc. are the same way.the clams will open about a quarter of an inch,and the membrane stays intact,saving the great tasting juices.in fact,this is
    the best way to serve to serve cherrystone and little neck clams raw.make a sauce of ketcup,horseradish,lemon juice,worsteshire,black pepper and tabasco.i used to make
    this by the gallon at my grandparents bar,the sport center lounge and oyster bar as
    a teenager.how hot or spicy is by your tasste.i’m 57 yrs.old now!enjoy!

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  24. MELISSA | BITS OF UMAMI

    I’m not sure what I am more obsessed with – the bacon or the herb butter. Luckily, I don’t have to sacrifice one for the other. This just looks all kinds of wonderful. Can’t wait to try! Have you tried with oysters? My mouth is watering at the thought 😉

  25. Maryann

    Oh my this reminds me of restaurants back in the day. Clams Casino is not something seen on modern menus. And bacon to boot! Gotta make these soon.

  26. tom

    omg I love clams… but have never had Clams Casino – I’ll have to make some or keep my eyes out for them when we go out to eat!

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