Clams Casino

Clams casino is for garlic-lovers. The super savory mixture of the clam butter is balanced by bright-tasting breadcrumbs which also provide the perfect textural contrast. There is enough bacon to amp up the savory factor but not so much that it overwhelms the flavor of the clams themselves.

The History of Clams Casino

The origin of clams casino, like many beloved classic dishes, is a murky one. It is often attributed to Julius Keller of the Narragansett Pier Casino in 1917, but “Soft clams a la Casino” was on the menu at the Central Park Casino as early as 1900.

Clams casino was likely just one of a host of baked on-the-half-shell seafood dishes, including oysters Rockefeller, that were popular around the turn of the 20th Century. That the dish is still widely known and available, especially in New England, is a testament to its timeless deliciousness (and to bacon).

What Kind of Clams Are Best for Clams Casino?

Clams Casino uses littleneck clams, specifically the species Mercenaria mercenaria. These are not to be confused with the Pacific littleneck clam (Leukoma staminea), though both varieties work perfectly well for this dish.

My Clams Won’t Open. Are They…Dead?

You may have heard the old saw that if a clam is still closed after cooking, then the clam is dead or spoiled—but the opposite is actually true. A closed clam is very much alive because it indicates that the clam is using its adductor muscle (the part you eat) to keep the shell shut.

If some of the clams haven’t opened after cooking, transfer the open clams to a dish and steam the closed clams a few minutes more, until they open. On the other hand, clams that gape open before cooking and will not shut when nudged or rinsed under fresh water are probably dead and should be discarded.

How To Clean Clams Thoroughly

Cleaning your clams is a step you shouldn’t skip. Sand and grit can ruin a totally beautiful dish. After they soak in the salted water, don’t just pour them straight into a colander to drain—the grit at the bottom of the bowl will pour right back over them. Remove and scrub, then rinse, and transfer to a clean bowl or sheet tray.

Make Ahead

This recipe can be fully made ahead up until right before baking! Top the cooked clams with the compound butter, cover, and refrigerate, saving your breadcrumbs for topping right before baking. This is a really great option for a quick cook/clean up to serve at a party.

What You’ll Need to Make Clams Casino A Colander A Dutch Oven A Pair of Tongs

“These clams have a deliciously balanced flavor, with the bacon coming through but not overwhelming the flavor of the clams. The breadcrumb topping provides the perfect bit of crunch.” —Spruce Eats Test Kitchen

A Note From Our Recipe Tester

Ingredients

2 tablespoons plus 1/8 teaspoon fine salt, divided
28 medium littleneck clams
1/2 cup panko
3 slices bacon, chopped
1 cup finely chopped shallots (about 4 medium shallots)
1/3 cup dry white wine
3 cloves garlic
1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice, divided
1/4 teaspoon crushed red pepper, optional
1/2 cup (4 ounces) unsalted butter, softened
2 tablespoons finely grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh parsley
1 tablespoon thinly sliced fresh chives
2 teaspoons extra-virgin olive oil
Lemon wedges, for serving

Steps to Make It

Gather the ingredients.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
To purge clams of sand and grit, fill a large bowl or pot with 1 gallon of cold water and stir in 2 tablespoons of the sea salt until the salt dissolves. Add 28 medium littleneck clams to the salted water and let soak in the refrigerator for at least 20 minutes or up to 1 hour.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Drain the clams into a colander and rinse under cold running water, scrubbing to clean the shells. Tap any open-shelled clams: if the shells do not close then the clam is dead and should be discarded.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Place the clams in a medium clean bowl, cover with a damp paper towel, and set the bowl inside a second, large bowl filled with ice. Refrigerate until ready to use.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Stir together 1/2 cup panko and the remaining 1/8 teaspoon sea salt in a small bowl; set aside.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Place 3 slices chopped bacon in a large Dutch oven and place over medium heat. Cook, stirring occasionally, until the bacon has rendered its fat and is starting to become crisp, 6 to 8 minutes. Remove from the heat.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Carefully remove about 1 tablespoon of the rendered bacon fat from the pot and add to panko mixture in bowl; stir to combine and set aside.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Add 1 cup finely chopped shallots to the pot with the bacon and place over medium heat. Cook, stirring often, until the shallots soften, about 4 minutes.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Add 1/3 cup dry white wine and the clams to the pot and cover. Cook over medium, undisturbed, until the clam shells have opened, 5 to 7 minutes. Remove from the heat.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Using tongs, remove the opened clams from the pot and place on an aluminum foil lined baking sheet; set aside. If any clams are still closed, re-cover the pot and place it back over medium heat. Cook, undisturbed, for 2 minutes; add the opened clams to baking sheet with other clams. Discard any clams that did not open.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Increase the heat to medium-high. Continue to cook the shallot and bacon mixture, stirring occasionally, until the liquid has almost completely evaporated, 5 to 8 minutes.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Using a microplane, grate 3 cloves garlic directly into the pot with the shallot mixture. Stir in 1 tablespoon lemon juice and 1/4 teaspoon crushed red pepper, if using.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Transfer the shallot mixture to a small bowl and let stand at room temperature until cool, about 20 minutes. Stir in 1/2 cup softened butter until well combined.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Preheat the oven to 450 F. Twist and bend the tops of the clam shells to separate them from the bottom shells; discard the top shells.

Using a small spoon, loosen and separate the cooked clams from the bottom shells, leaving the clams in the shells. Return the clams to the baking sheet and spoon about 1 1/2 teaspoons of the softened bacon-shallot butter over each clam. (At this point, the clams can be covered and refrigerated overnight.)

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Stir together 2 tablespoons finely grated Parmigiano-Reggiano, 1 tablespoon finely chopped parsley, 1 tablespoon thinly sliced chives, 1 teaspoon lemon zest, and 2 teaspoons extra-virgin olive oil into the panko mixture in bowl. Top each butter-topped clam with about 1 teaspoon of the panko mixture, lightly pressing to adhere.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle
Bake until the panko is light golden brown and crispy, about 5 minutes. Transfer the clams to a platter and serve immediately with lemon wedges.

The Spruce Eats / Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Josh Hoggle

Feeling Adventurous? Try This:

Give it a little more character—If you enjoy the combination of anise and shellfish, thinly slice some fennel and sauté it with the shallot. Swap the white wine for Pernod.
White wine substitutions—If you don't have white wine but do have dry vermouth, substitute that. You can also use chicken stock or clam juice instead of wine if desired.
Other herbs—Parsley and chives are mild and have a pleasant flavor, but you can substitute stronger herbs, like thyme or tarragon, if you want a more pronounced herbal flavor.