Traditional recipes

Best Baked Clams Casino Recipes

Best Baked Clams Casino Recipes

Baked Clams Casino Shopping Tips

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Baked Clams Casino Cooking Tips

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

  • ⅓ cup extra-virgin olive oil
  • 3 cloves garlic, sliced
  • 2 dozen littleneck clams, shucked on the half shell, juices reserved
  • ½ cup dry white wine
  • Juice of 1 lemon
  • ¼ cup chopped fresh Italian parsley
  • 2 tablespoons unsalted butter, cut into small pieces
  • ¼ teaspoon peperoncino
  • 1 ½ cups panko breadcrumbs
  • ¼ cup grated Grana Padano
  • 4 scallions, finely chopped
  • 1 teaspoon crumbled dried oregano, preferably the Sicilian on the branch, crumbled
  • Kosher salt

Let the oil and garlic steep in a small bowl for 30 minutes. Preheat the oven to 450 degrees F. Strain the clam juice through cheesecloth or a very fine sieve into a large rimmed baking sheet (like a half sheet pan).

Add the white wine, lemon juice, 2 tablespoons of the parsley, the butter and half of the peperoncino.

In a large bowl, toss the breadcrumbs, grated cheese, scallions, 3 tablespoons of the garlic-infused oil, the remaining 2 tablespoons chopped parsley, the oregano and the remaining peperoncino. Season lightly with salt. Toss until thoroughly blended.

Top each clam with some of the breadcrumb topping packing it down tight. Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, leaving the garlic behind.

Bake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. Transfer the clams to a warm platter or divide among serving plates. Spoon the sauce from the baking dish onto the plates, not over the clams, to keep the breadcrumbs crispy. Serve immediately.


  • Position a rack in the center of the oven and heat the broiler on high.
  • Arrange the clams on a heavy-duty rimmed baking sheet. Broil until they open, 5 to 7 minutes, removing each clam with tongs as it opens and transferring it to a clean rimmed baking sheet to cool. Once all the clams have opened, collect any spilled clam juice from the first baking sheet in a measuring cup.
  • When the clams are cool enough to handle, discard the top shells: Pick up a clam holding the bottom shell and keeping the clam level, twist off the top shell. Arrange the opened clams on the baking sheet. Run a spoon underneath each clam to loosen it from its bottom shell. Distribute the reserved clam juice among the clams.
  • Melt the butter in an 8-inch skillet over medium heat. Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the wine and cook until the liquid is reduced by half, about 2 minutes. Remove the skillet from the heat and stir in the breadcrumbs, Parmigiano, parsley, and a few grinds of black pepper. (Do not season with salt.)
  • Spoon some of the breadcrumb mixture onto each clam. Top each with a tangle of bacon strips. Broil the clams until the topping is just browned, about 5 minutes. Serve with the lemon wedges or squeeze the wedges over the clams before serving.

There are three sizes of hard-shell clams: Chowder clams are the largest, then cherrystones, followed by littlenecks. Stick with cherrystones or littlenecks for these recipes because they’re small enough to eat whole in one bite.


  • For the Bacon Bread Crumbs:
  • 6 ounces bacon, finely diced
  • 1 cup panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • For the Clams:
  • 2 ounces bacon, finely diced
  • 3 large shallots, minced (about 1 cup)
  • 3 medium cloves garlic, minced
  • Pinch red pepper flakes
  • 1/4 cup dry white wine
  • 24 littleneck clams, purged and scrubbed (see note)
  • 1/2 cup minced flat-leaf parsley, divided
  • 2 sticks (8 ounces) unsalted butter, softened
  • Kosher salt and freshly ground black pepper
  • Lemon wedges, for serving

Recipe Summary

  • 24 large clams in shell, scrubbed
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 small red onion
  • ¼ cup Italian-style dry bread crumbs
  • 2 cloves garlic, peeled
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano, crushed
  • 1 tablespoon butter
  • 4 slices bacon, cut into 1 inch pieces

Shuck clams from shell. Clean shells thoroughly. Place each clam onto a clean 1/2 shell set aside.

Preheat broiler for medium heat.

In a food processor or blender, combine green and red pepper, red onion, bread crumbs, garlic, sea salt, pepper, oregano and butter. Blend until mixture becomes a mush, but not watery.

Spoon 1 teaspoon of mixture onto the top of each clam, and add one 1 inch piece of bacon on top.

Place the clams on a broiler pan and place under broiler about 4 inches from the heat. Broil for 8 to 12 minutes or until desired crispness of bacon is achieved.

Recipe Summary

  • 6 large clams in shells
  • 12 unsalted soda crackers, crushed
  • 3 tablespoons garlic powder
  • 2 tablespoons parsley
  • ½ cup butter
  • 1 teaspoon lemon juice (Optional)
  • 1 dash hot pepper sauce (Optional)

Bring a saucepan of water to a boil. Add clams, and boil until all of the clams are open, about 5 minutes. Drain, and remove the empty half of the shell from each one. Place the full halves onto a baking sheet.

Preheat the oven to 350 degrees F (175 degrees C). Place the crackers, garlic powder, and parsley into a large resealable bag. Crush until fine, and mash to mix. Melt butter in a skillet over medium heat. Add the cracker crumb mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells.

Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.

Perfect Baked Stuffed Clams

Typically when we’re at an Italian restaurant and there’s baked clams on the menu we order them. Baked clams are the perfect starter to a nice Italian meal.

Have you ever wanted to make them at home? They’re very easy to make and personally I like them much better home made. They’re a lovely appetizer for a special meal. I recently made a full tray of baked stuffed clams for Christmas Eve, and not one of them were left, they really go fast, in fact I could have made more but then no one would have eaten anything else! New Years Eve is almost here, so grab a bottle of wine and start your party off with a tray of delicious baked stuffed clams.

So much flavor packed into one bite, the stuffed clams are tender and sweet, the breading crispy, cheesy, zesty, garlicky, I could go on and on, but let me show you how easy it is to make them.

First of all whenever you buy clams and they say they’re cleaned just ignore that, you’re going to find sand in there and they will be gritty if not soaked and drained a few times.

I had five pounds of fresh clams that I picked up at Costco. I let them soak in cold water for around twenty minutes in a strainer with a bowl underneath so I can see any sand that comes out when I drain them. It usually takes three times of soaking and draining.

Then give each one a gentle scrub and discard the broken shells with exposed clam, I had three, trust me you’ll always have some to discard, so count for a few bad ones when buying them.

Next you’ll want to poach or steam your impeccably cleaned clams in a liquid of water, white wine, some garlic cloves and a bay leaf, letting them simmer in a covered lid on the pot scooping them out as they open, one by one. If doing a large amount don’t overcrowd them do half at a time or get another pot going.

Place the steamed opened clams into a bowl so they can cool down. The best thing about this method is that you don’t have to do any shucking to the raw clams, this makes the whole process so easy! Once they cool down just wiggle off the top of the shell so you have an open half shell, how easy is that!

Some clams have that little rubbery black thing attached that you see above, it’s part of the neck, just snip it off with a pair of scissors, it takes a second.

For five pounds of clams I ended up with forty five clams on the half shell. A few were broken and a few never opened up when they were steamed, those have to be discarded as well if that happens.

Place you half shells on a foil lined sheet pan drizzled with olive oil. At this point if you were making them for a crowd you could prep this all the day up to this point and then refrigerate and proceed with the stuffing the next day.

You can stuff the clams before your guests arrive so you’re ready to place them into the oven when everyone is ready to enjoy, you want to eat them hot.

The stuffing recipe will be below, I recommend making your own breadcrumbs if possible, but if not buy some good quality ones that are plain because you’ll be flavoring them up yourself.

Each clam gets about a heaping teaspoon of stuffing.

Then a quick drizzle of olive oil over top of each stuffed clam and into the oven they go to bake!

A light crispy bite with a ton of flavor that enhances the tender clam below!

Serve it with a little hot sauce and lemon slices on the side, I promise, you’re going to love these!

Follow me on Instagram to see what else I’m cooking up during the week.

Recipe Summary

  • 6 slices ciabatta (1/2 inch each)
  • 12 medium oysters, such as Malpeque, scrubbed
  • 12 medium clams, such as top neck, scrubbed
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced garlic (from 2 to 3 cloves)
  • 1/3 cup finely chopped red bell pepper (from 1/2 pepper)
  • 1/4 cup dry vermouth, such as Dolin
  • 2 teaspoons packed finely chopped fresh oregano leaves
  • 1/4 cup packed chopped flat-leaf parsley leaves
  • 1 1/2 ounces Parmigiano-Reggiano, grated (1/3 cup)
  • Freshly ground pepper
  • 1 3/4 ounces pancetta, finely diced (1/3 cup)
  • Rock salt or other coarse salt, for serving (optional)

Tear bread slices into pieces and place in the bowl of a food processor. Pulse until coarse crumbs form (you should have about 2 cups).

Preheat broiler with rack 6 to 7 inches below heating element. Arrange shellfish in a single layer on a rimmed baking sheet. Broil just until shells begin to open, 4 to 6 minutes.

When cool enough to handle, remove top shells, taking care not to get any shell in meat, and discard. Tip out any oyster and clam liquor still in shells onto baking sheet. Loosen meat from shells with an oyster knife transfer (still in shells) to another parchment-lined rimmed baking sheet. Strain shellfish liquor from first sheet through a fine-mesh sieve into a measuring cup. Fill shells with liquor (you may not need it all).

Melt butter in a large skillet over medium. Add garlic and bell pepper saute until fragrant, about 1 minute. Add vermouth boil until mostly evaporated. Add breadcrumbs and oregano cook, stirring occasionally, until breadcrumbs turn golden and crisp in places, about 3 minutes. Remove from heat. Stir in parsley and cheese season with pepper. Divide breadcrumb mixture evenly among shellfish, then top evenly with pancetta.

Broil just until crisp and golden brown on top, 2 to 4 minutes. Serve warm on a platter lined with rock salt.

Recipe Summary

  • 24 littleneck clams (about 4 pounds), scrubbed
  • 1 cup plus 3 tablespoons dry white wine or water
  • 1 (10-ounce) package fresh spinach, trimmed
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 3 tablespoons thinly sliced shallots
  • 1 clove garlic, minced
  • 1/2 cup finely chopped celery hearts
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon finely chopped fresh chives
  • 1 cup fresh breadcrumbs
  • 2 tablespoons anise-flavored liqueur
  • 1 large egg yolk
  • Coarse salt and freshly ground pepper
  • 1/2 cup freshly grated Parmesan cheese
  • Lemon wedges, for serving

Preheat oven to 425 degrees.

Place clams in a 4-quart pot and add 1 cup white wine or water cover and cook over medium-high heat until clams have opened, about 5 minutes. Remove from heat let cool.

Meanwhile, rinse spinach with cold water shake to remove excess water but do not pat dry. Place spinach in a medium saucepan cover and cook over medium heat until spinach is wilted, 8 to 10 minutes. Uncover, stir, and cover again continue cooking 2 minutes more. Drain and let cool slightly. Squeeze spinach to remove excess moisture chop and set aside.

Remove clams from shells, reserving shells and discarding any clams that remain unopened. Finely chop clams you should have about 1 1/2 cups. Set aside. Line a fine mesh sieve with cheesecloth and set over a medium bowl strain clam cooking liquid into bowl and set aside 1/2 cup. Reserve any remaining liquid for another use.

Melt 4 tablespoons butter in a large skillet over medium heat. Add shallots, garlic, and celery cook, stirring, for 5 minutes. Add remaining 3 tablespoons wine and bring to a simmer cook until liquid is almost evaporated. Add reserved spinach and clams stir to combine.

Cut remaining 8 tablespoons butter into pieces and add to skillet along with parsley, tarragon, chives, breadcrumbs, reserved clam juice, and anise. Add egg yolk and stir to combine season with salt and pepper. Cook, stirring occasionally, about 3 minutes. Fill reserved clam shells with clam mixture transfer shells to a baking sheet and sprinkle with cheese. Bake until filling is hot, about 10 minutes. Serve immediately with lemon wedges.

Recipe Notes

  • High sodium ahead!If you don’t use canned clams, I’m here to warn you about how salty they can be. When you make the clam dip, be sure to rinse the clams before you start mixing everything together. Your blood pressure will thank you.

If you’re lucky enough to live in an area with fresh clams, you can absolutely use them instead of canned clams. Of course, if you make this clam dip with fresh clams you should make extra, because I’ll be asking for an invite to your party!

Watch the video: Air Fried Stuffed Clams - Clams Casino (December 2021).