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Home » Recipes » Seafood Appetizers

Clams Casino Recipe

Published: Jul 12, 2020 · Modified: Oct 5, 2024 by Chef Dennis Littley

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It had been a long since I’d indulged in Clams Casino or even thought about them. The buttery breadcrumb mixture loaded with bacon, bell peppers, and onions takes this Classic Jersey Shore appetizer to another level of deliciousness.

My clams casino recipe served on a white platter with lemons.


 

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.

That, my friends, is why I’m sharing one of my all-time favorite appetizers, Clams Casino, with you. They’re really easy to make and will make you look like a superstar in the kitchen!

If you love shellfish appetizers, make sure to try our Jersey Shore Baked Deviled Clams and Oysters Rockefeller recipes.

Table of Contents:
  • Ingredients
  • What type of clams should I use?
  • What is the difference between Clams Casino and Clams Oreganta?
  • How to make Clams Casino
  • Do I need to clean the clams before opening?
  • How do I open the Clams?
  • Chef Dennis Tip
  • Recipe FAQ’s:
  • More Recipes You’ll Love!
  • Recipe: Clams Casino Recipe

Ingredients

Ingredients required to make the recipe.

Let’s start by gathering the ingredients we need to make our Jersey Shore Clams Casino recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place. *The bread crumbs and unsalted butter are missing from the ingredients picture.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

What type of clams should I use?

Top necks are the best size for stuffing. Cherry stones are a little larger but also good for stuffing.

Littleneck clams are too small, and chowder clams are too big and will be tough.

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.

How to make Clams Casino

Collage showing how to make the recipe.
  • Add the unsalted butter to the pan with the chopped bacon and cook the bacon for about 5 minutes. It won’t be crispy.
    *The bacon fat and butter will flavor the mixture.
  • Add the diced peppers and onions to the pan.
    *I used a mixture of yellow, green, and red peppers, but feel free to use all of one color.
  • Let the mixture cook over medium-low heat for 10-15 minutes.
  • Add the oregano, grated parmesan cheese, bread crumbs, black pepper, and freshly chopped Italian parsley to the pan. Remove the pan from the heat, and mix everything together.

Pour the mixture into a bowl and place it in the refrigerator. As the mixture chills, it will begin to solidify. Let the mixture chill for at least an hour, stirring every 15 minutes so everything is equally distributed throughout the butter.

*The mixture can be made up days in advance. It will hold well in the refrigerator for 5-7 days.

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 ensure they are 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 in the freezer for at least an hour or overnight. When removed from the freezer, you’ll find the clams are opened slightly (this is the only time open clams are safe to eat). 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, 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 entirely from the upper shell. Now, twist off the top and discard it. Use the knife to make sure the clam is loose from the bottom of the shell as well. Don’t throw away the clam juice; leave it in the bottom shells.

The easier you make it to slurp the clam off entirely into your mouth, the more clams you will be able to eat.

Collage showing how to finish the recipe.
  • Place the opened clams on a rimmed baking sheet lined with aluminum foil or parchment paper.
  • Remove the casino mix from the refrigerator. Using a tablespoon, add the prepared Casino mix to the clam. Press the casino mix into the clam firmly with your hand to make a nice mound. Repeat this process until all of the clams are stuffed.
  • Place the clams in a preheated 375-degree Fahrenheit oven for 15-20 minutes, or until the bacon and tops begin to get nicely browned.
  • Remove the clams carefully from the baking dish. If necessary, re-stuff the clams with the mix that fell out.

Chef Dennis Tip

When purchasing seafood, especially shellfish, look for a safe food source. When cleaning the clams, discard any that are open prior to freezing or opening them with a clam knife.

Close up of Clams Casino on a white platter with lemons.

You’ll find many versions of Clams Casino on the Internet, each claiming to be the best. During my years as a restaurant chef at the Jersey Shore, this was the most popular appetizer we had on the menu.

Leftovers can be stored refrigerated in an airtight container (or tightly covered with plastic wrap) for two days. To reheat, place them in a 350-degree oven for about 15 minutes.

Recipe FAQ’s:

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 has frozen solid, put them in a container or ziplock bag for storage. The Clams Casino will hold up frozen for 4-6 weeks.
**Cooking the frozen clams will take just a little longer. Place them in a 375-degree oven for 20-25 minutes or until they are bubbly and nicely browned.

Is there an easy way to open clams?

Unless they are intended for clams on a half-shell, I have a secret method to make life much easier. Place the clams in the freezer for at least an hour or overnight. When removed from the freezer, you’ll find the clams are opened slightly. That means no clam knife, no accidental cuts, and no trips to the hospital for stitches.

Can I use clams that are already open?

No, if clams, mussels, or oysters are open when you buy them, that means they are dead and not safe to consume. Sometimes, they will open slightly, and if you tap them a few times, they’ll close, but if they remain open, discard them. DO NOT COOK OR CONSUME THEM.

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    Baked Stuffed Clams Recipe
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    Garlic Oysters – A Restaurant Classic
  • oysters rockefeller with a slice of lemon on a bed of rock salt on a white platter
    How to Make Restaurant Style Oysters Rockefeller
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    New Zealand Mussels Served 5 Ways

Clams Casino sitting on a white plate with lemon slices

Clams Casino Recipe

Chef Dennis Littley
Clams Casino will not disappoint! The buttery breadcrumb mixture loaded with bacon, bell peppers, and onions takes this Classic Jersey Shore appetizer to another level of deliciousness.
4.90 from 76 votes
Print Recipe Pin Recipe
Cook Time 40 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine American
Servings 24
Calories 123 kcal

Ingredients
 
 

  • 24 top neck clams thoroughly rinsed
  • 8 ounces butter 2 sticks
  • 8-10 slices bacon thinly sliced
  • 1 small red bell pepper small dice
  • 1 small yellow bell pepper (or green bell pepper) small dice
  • 1 Large Spanish or Vidalia onion small dice
  • ½ cup Romano cheese grated
  • 2 tablespoon Italian parsley finely chopped
  • 1 tablespoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ cup bread crumbs unseasoned
  • 1 lemon optional- garnish

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, chopped parsley 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

*I used multi-colored peppers for visual effect. You can use just red or green if you like.  Any type of white or yellow onion is fine.  I prefer Vidalia onions.
*Use dry oregano, fresh does not work as well in this dish
*Casino mix can stay refrigerated for at least 3 days before you use it.
*Clams can remain in the freezer unused for up to a week.
*Once clams are stuffed they can remain refrigerated for 1-2 days or frozen for later use.
 

Nutrition

Calories: 123kcalCarbohydrates: 3gProtein: 2gFat: 11gSaturated Fat: 6gCholesterol: 28mgSodium: 171mgPotassium: 53mgFiber: 1gSugar: 1gVitamin A: 480IUVitamin C: 11.8mgCalcium: 34mgIron: 0.3mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.90 from 76 votes (51 ratings without comment)

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    Recipe Rating




  1. C.Rosa says

    September 11, 2021 at 3:02 pm

    5 stars
    Casino has been one of my favorites and never thought of making them at home until I saw this recipe and they came out better than some local restaurants thank you chef for this easy to make recipe and so delicious.
    Also thank you for the advice on freezing the clams work perfectly👍👍

    Reply
    • Chef Dennis Littley says

      September 11, 2021 at 3:17 pm

      I’m very happy to hear you made my favorite clam appetizer, and also that you found them easy to make. I hope you find more recipes on my site to try.

      Reply
  2. Tom Shuford says

    March 04, 2021 at 5:09 pm

    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.

    Reply
  3. john says

    July 27, 2020 at 7:34 am

    4 stars
    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

    Reply
  4. Coralia Varga says

    July 20, 2020 at 4:59 am

    5 stars
    Great recipe for a dinner party. They look so inviting! Thank you for sharing, I can’t wait to try

    Reply
  5. Loreto Nardelli says

    July 19, 2020 at 11:15 pm

    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!

    Reply
  6. Tammy says

    July 17, 2020 at 2:20 pm

    5 stars
    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!!!

    Reply
  7. Denise says

    July 16, 2020 at 4:37 pm

    5 stars
    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!

    Reply
  8. Debra says

    July 15, 2020 at 11:11 am

    5 stars
    Thanks for sharing the interesting info on the different clam dishes. This one sounds like a winner!

    Reply
  9. Amy says

    July 14, 2020 at 9:44 pm

    5 stars
    oooo I love clams! Perfect starter for a dinner party!

    Reply
  10. Karen says

    July 14, 2020 at 9:44 am

    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!

    Reply
  11. Gloria says

    July 14, 2020 at 8:39 am

    5 stars
    Now this would be the hit of the bbq party. What a fun and delicious dish. I know my guests would devour these.

    Reply
  12. Çitra's Home Diary says

    July 14, 2020 at 8:22 am

    The ingredients you use sounds good to try. I love clams and any shell fish.. Can’t wait to try.

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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