Bacon, butter, white wine and soft clams… a delicious combination! If there’s anything that’s going to cover the clams — it’s should be BACON! Ditch the old-school Clams Casino recipe that’s usually covered with a soggy, tasteless breadcrumb mixture. This is a simple Clams Casino Recipe with Bacon. It makes for a great appetizer and everything cooks in the oven.
Why This Clams Casino Recipe Is So Good
- It’s a classic dish, reimagined.
- 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.
- Easy to make, all ingredients cook at the same time.
- A crowd pleasing appetizer!
Ingredients For Clams Casino
- Clams (scrubbed)
- Unsalted butter
- Dry white wine
- Fresh parsley
- Garlic clove
- Parmesan cheese
- Bacon
- Lemon wedges
- Rock salt
How To Make This Clams Casino – Step by Step
- Preheat the oven to 400F with one oven rack in upper third of the oven and the other in center of oven. Line two baking sheets with aluminum foil. In the first rimmed baking sheet, arrange the bacon slices in a single layer. Bake in oven in the center rack while you proceed with the next step.
- In the other lined baking sheet, arrange the fresh 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 closed clam that has not yet opened.
- 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 the clam shells and discard the top shell of each clam. 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 shell. This will make it easier to eat. Transfer clams onto the rock salt bed, snuggling it in, so that the rock salt stabilizes the clam. Repeat with remaining clams.
- 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.
- 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.
What Are Clams Casino?
Clams Casino are a “clams on the half shell” appetizer traditionally made of chopped clams, bread crumbs and bacon. Originating in Rhode Island, this New England style appetizer is popular all over the United States, and there are a number of versions of Clams Casino.
A Delicious Appetizer
This Clams Casino recipe is a great appetizer if you are looking to impress with little effort! The combination of bacon and clams is tongue pleasingly delicious. At first bite, you get hit with the crispy, smoky pork, but after a second or two, the clam’s saltiness come through.
The Difference Between Littleneck Clams and Cherrystone Clams
Let’s talk about the different kind of clams you can use for this elegant appetizer. My favorite shellfish to use in this Clams Casino recipe or either littlenecks or cherrystone. Cherrystone clams are around 2 to 3 inches in diameter and average between three and five per pound. Little Necks, the smallest hard shell clam also known as having the sweetest taste, usually have around 10 to 12 clams in a pound. They measure about 1 to 2 inches across and are the more expensive of the two types.
Top Tips For This Clams Casino Recipe
- Use rock salt or crinkled aluminum foil as “nests” to stabilize the clams.
- 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.
- It’s a good idea to use a paring knife, small spoon or clam knife to loosen the clam from the bottom of the shell. This will make it easier to eat.
Check Out These Other Delicious Recipes
- Shrimp Wonton Recipe in a Spicy Sichuan Sauce
- Gyoza Recipe (Japanese Pan-Fried Dumplings)
- Oven Barbecued Chicken Wings Recipe
- Spicy Shrimp Skewers
Have you tried this Clams Casino recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Clams Casino
Ditch the old-school Clams Casino recipe that's usually covered with a soggy, tasteless breading. This is a simple Clams Casino Recipe with Bacon, and everything cooks in the oven.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Use rock salt or crinkled aluminum foil as "nests" to stabilize the clams.
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.
Use a paring knife or small spoon to loosen the clam from the bottom of the shell. This will make it easier to eat.
Nutrition
Calories: 137kcalCarbohydrates: 1gProtein: 4gFat: 12gSaturated Fat: 6gCholesterol: 29mgSodium: 188mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 390IUVitamin C: 3mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I really liked it and I am sure that all the dishes presented here are very tasty and healthy.
Thank you Jaden!! This recipe is enchanting
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!
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.
These look so perfect! My husband loves Clams, and would love them even more with bacon on top. Who doesn’t love bacon??!
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 😉
Where is the recipe?
Hi Jane! Sorry about that – We must have taken down the recipe by accident. It’s back up now!
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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!
Great post.Keep posting..
Mmmmm those clams look seriously scrumptious!
I love love love your pic w/the boys! toooo cute!
…the pic of the clams w/bacon makes my mouth water!
Yummmmmm….
;o)
omg CBS!!
hmm wow.. its so yummy…Temting too…You have a great post…
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.
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.
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)
lovely little appetizers!
Dang, your Clam’s Casino have hit the jackpot!
Everything’s better with bacon! These look like they’d disappear in a flash.
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!
Nice one and iam aware of clams but never heared of Clams Casino. These look fabulous and can’t wait to try these.
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
This looks like the work of a food genius :). Thanks for making my tummy rumble over here- I must try these now!
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?
Love your site!! Yep you finally made it easy to print out the recipes, with a print box!! Thank You, Linda in Seattle.
I haven’t tried adding bacon to clams, but this sounds terrific!
OMG! I want one (or two…) 😉
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!
the sexiest clams casino i’ve seen in a looooong time.
I haven’t tried Clams Casino, but I’m heading over to TLC for your recipe right now! This looks divine!
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!!!
love. it! I never understood the greasy breading either- bacon is much more my style. Those pieces look beautifully crisped to boot!
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.
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!
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!
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.