It had been a long since I’d indulged in Clams Casino or even thought about them. I had forgotten just how delicious they could be and how much I loved them.
Sometimes I think the world tends to forget about Classic Restaurant Dishes. As they become less trendy and chefs color outside the lines with their new creations, old favorites are forgotten.
And that my friends is why I’m sharing one of my all-time appetizers with you. They’re really easy to make and will have you looking like a superstar in the kitchen!
What is the difference between Clams Casino and Clams Oreganta.
The much simpler version of Oreganata contains bread crumbs and seasonings. The upscale Clams Casino adds bacon, peppers, and onions creating a symphony of flavors.
Let’s start by gathering the ingredients we need to make Clams Casino. This is called a Mise en Place (everything in its place). Missing from the ingredients are bread crumbs and butter.
The first step is to saute the chopped bacon in butter. I know it sounds crazy but it’s delicious and necessary.
After the bacon has cooked for about 5 minutes, add in the diced peppers and onions. I used a mixture of sweet peppers but feel free to use all one color.
After the mixture has cooked over medium-low heat for 10-15 minutes add in the seasonings.
Mix the seasonings into the mixture. Mix well.
Pour the mixture into a bowl and place in the refrigerator. Don’t freak out about the butter, as the mixture chills you’re going to stir it adding the butter proportionally throughout the mixture not just on the top.
Let the mixture chill for at least an hour, stirring every 15 minutes.
The mixture can be made up days in advance. It will hold well in the refrigerator.
Do I need to clean the clams before opening?
Before opening the clams place them in a bowl and allow cold water to run over them for about 5 minutes. Dump the water out every now and then to make sure it is as clean as possible.
How do I open the Clams?
Unless they are intended for Clams on a half shell, I have a secret method to make life much easier. Place the clams into the freezer for at least an hour or overnight. When removed from the freezer you’ll find the clams are opened slightly. And that means no clam knife, no accidental cuts and no trips to the hospital for stitches.
Of course, if you’re a purist feel free to use a clam knife. But I promise not to tell anyone if you use my secret method.
Using a small knife and place the blade in the corner of the shell and twist it to pop the shell open a little more, once it’s opened up, use the knife to go above and below the clam freeing it completely from the upper shell. Now twist off the top and discarded it, give the clam a quick rinse if necessary and use the knife to make sure the clam is loose from the bottom of the shell as well.
The easier you make it to slurp the clam off entirely into your mouth the more clams you will be able to eat.
After all the clams are opened, using a tablespoon (or your hands) add a large spoonful of the casino mixture on top of the clam. Press it in firmly using the spoon or your hand.
Can you freeze Clams Casino?
Clams Casino will freeze very nicely. After stuffing them, place the sheet pan in the freezer allowing the clams to freeze. After the clams casino have frozen solid place them in a container or ziplock bag for storage. The clams casino will hold up frozen for 4-6 weeks.
**Cooking the frozen clams won’t take too much longer. Place them in a 375- degree oven for 20-25 minutes or until they are bubbly and nicely browned.
Clams Casino are not difficult to make and the few extra steps involved are definitely worth the effort. After tasting your first one I’m sure you’ll agree!
Chef Dennis Tip
When purchasing any seafood, clams especially, look for a safe food source. If the clams are open prior to freezing or opening with a clam knife, discard them.
If you love seafood, you might also like these recipes:
- New Zealand Mussels 5 Ways
- Quick and Easy Mussels Recipe
- Clams and Spaghetti
- Mushooms Stuffed with Crabmeat
Clams Casino
Ingredients
- 24 top neck clams thoroughly rinsed
- 8 ounces butter 2 sticks
- 8-10 slices bacon thinly sliced
- 1 Large bell pepper small dice
- 1 Large Spanish or Vidalia onion small dice
- 1/2 cup Romano cheese grated
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 Tablespoon Italian parsley finely chopped
- 1 lemon optional- garnish
- 1/2 cup bread crumbs unseasoned
Instructions
- You can open your clams the old fashioned way or use my shortcut and place the thoroughly rinsed clams in the freezer for a minimum of one hour up to a week. The clams will open slightly which will allow you to easily open them the remainder without risking cutting your hand.
- Preheat oven to 375 degrees Fahrenheit
- Place sliced bacon and butter into a large saute pan or pot and allow to cook for 3-4 minutes
- Add chopped bell peppers and onion and continue to cook over low heat for about 15 minutes.
- Remove the pan from the heat and add the grated Romano cheese, bread crumbs, black pepper and oregano. Mix well.
- Place casino mixture into the refrigerator to allow the fixture to firm up. Stir Mixture occasionally so all the ingredients stay well blended.This will take at least 2 hours, so give yourself time.
- Open clams, running a knife under the clam to make sure it is unattached from the shell. Place the opened clams on a cookie sheet until ready to fill.
- Remove casino mix from the refrigerator. Using a tablespoon add the prepared Casino mix to the clam. Make a nice mound of it on top of the clam by pressing the casino mix into the clam firmly with your hand. Repeat this process until all of the clams are stuffed.
- Place the clams into a preheated 375 degree Fahrenheit oven for 15-20 minutes or until the bacon and tops begin to get nicely browned.
- Remove carefully from the baking dish. Re-stuff clams with the mix that fell out if necessary. Serve clams on a serving dish or on a bed of rock salt with lemons and parsley as a garnish.
Notes
Nutrition
Tom Shuford
Just read your recipes for oysters Rockefeller and clams casino. I can’t wait to try them. Quite interested in the stuffed mushrooms also.
Look forward to your other recipes as well. Thank you for your efforts.
john
I made them the first time about a month ago, about 4 dozen, shucked fresh, baked 2 dozen immediately, wrapped the rest in plastic wrap and froze. Took them out and baked them 2 nights ago, great both ways. Now yesterday I made another batch of 6 dozen. half fresh shucked. The second half I thought I would freeze the clams per your recipe and
then prepare them. Well I froze them for half a day, frozen solid. Tried to pry open, would not, frozen solid. I then ran each one under cold water on the shell for a minute and it popped right open. Next problem, each clam was encased in an iceberg which left no place to put the stuffing. I then let them defrost enough so that I had some place to put the stuffing, did that and refroze them for later use. Could you explain how you use the frozen clams? I have not yet compared the “pre-frozen with fresh shucked yet but the shucked frozen then baked vs the shucked and baked are comparable. Great recipe
Coralia Varga
Great recipe for a dinner party. They look so inviting! Thank you for sharing, I can’t wait to try
Loreto Nardelli
Hey Chef Dennis
I totally agree with you on old classics being forgotten. These are great delicious recipes and I am a believer of never forgetting where we came from. I love the tip on opening the clams, great tip! These look delicious loved that you sauteed the bacon in butter. Totally understand!
Thanks for sharing this classic!
Tammy
It has been too long since I’ve had clams casino. These look SO delicious! I can’t wait until lockdown is over so I can makes these…yumm!!!
Denise
I have heard of clams casino, but never have I tried them. Your recipe makes it look easy to make, I am going to try them!
Debra
Thanks for sharing the interesting info on the different clam dishes. This one sounds like a winner!
Amy
oooo I love clams! Perfect starter for a dinner party!
Karen
Omg, clams casino are dear to my heart. There’re so good with the bacon and breadcrumbs. And they were supposedly created in my home state, Rhode Island!
Gloria
Now this would be the hit of the bbq party. What a fun and delicious dish. I know my guests would devour these.
Çitra's Home Diary
The ingredients you use sounds good to try. I love clams and any shell fish.. Can’t wait to try.
Marina
Great clam Casino recipe, I love seafood and cannot wait to try out this dish
Marina
Great clam Casino recipe, what a fantastic starter for everyone to share at the table
Marina
Great clam Casino recipe, what a fantastic starter
Marta
Oh my gosh, this takes me back to the Atlantic City boardwalk and summers as a child! I LOVE clams casino but it’s been ages since I’ve had them.
Linda
It’s hard to say no to bacon…especially with butter and clams. And these clams casino make a perfect make-ahead appetizer for a big gathering!
Emily
You had me at bacon! I can’t wait to makes these next time I go clamming!
Jas @ All that's Jas
My husband would absolutely love these clams casino! Such a fun and delicious appetizer!
Kathryn Donangelo
We love clams and this recipe was delicious!! We will definitely be making these again soon, yum!!
Sue
Some classics should not be forgotten, and Clams Casino is one of them!
Alexandra
I am a huge clams fan – and this is my new favourite recipe. Such a delicious appetizer, full of lovely flavour.
Estelle Forrest
Omg does this look divine. Bacon and clams is such a win!
Rachel
This looks super fancy! I wonder if I can get good clams in my area. It is a bummer sometimes to be totally landlocked.
Catalina
This appetizer is definitely very fancy and looks amazingly delicious! A must try recipe!
Terri Steffes
Oh, Chef. You have created a monster at our house. My husband LOVES this recipe and has included it in the next four gatherings we are hosting. It’s delicious, so thank you!
Louisa Moje
Now this Clams Casino looks delicious! I don’t think I’ve ever had this recipe but it sure makes my mouth water!
Chubskulit Rose
Now that looks like something my daughter would love. I love anything seafood so this is my jam, thanks for the recipe.
Alyssa
I’ll be honest: I’m not a clams person. At all. But the finished product here is so beautiful and impressive, that it’s actually tempting me! 😉
Heather
I need to make these for my husband. He would absolutely love these!
Pam
I haven’t had clams casino in so long! It’s so good, I can’t believe it’s actually this easy to make.
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I don’t eat clams often but they are a delicious, delicate flavor. These Clams Casino look delicious and spectacular!
Marysa
I’ve never had something like this, and I’ve never even actually cooked with clams. Looks like a fun recipe especially to serve when we have guests over.
Amber Myers
These look good. My husband and kids love their seafood, so I imagine they’d enjoy these. I might surprise them one night!
Tomi C
OMG Chef Dennis this recipe looks so delicious and those vibrant colors. I’ve never heard of Clams Casino before and now I can hardly wait to prepare this dish
Tasheena
I’ve never had claims casino before. This recipe looks so savory. I have to make this for my spouse. I know he would love it.
Melanie
I have never made any dish with clams. You make it look so easy and have definitely inspired me to give it a try.
Candy
Clams isn’t not something we can really get fresh where we live. These looks really delicious
Jeanette
I LOVE clams!! I will try them anyway they can be made! I have not heard of these before but I will be trying this recipe.
Melissa Chapman
I have never made clams casino but it looks like a great dish. It is upscale and too good sounding for a game and is perfect for a dinner part appetizer.
Alli Smith
Your Clams Casino look so delicious and I LOVE the tip on opening clams. I had no idea! I always look forward to learning new tips and tricks when it comes to cooking.
Larry
It’s been nearly 50 years since I had clams casino while living at home in South Jersey and after reading this I’m craving them – they look delicious and I’ll be looking for some clams.
Chef Dennis Littley
Thank you Larry, you really don’t see this recipe anymore, which is why I decided to share it.