Clams Casino Recipe

Purge and clean clams

Rinse clams under cold running water, scrub shells with a brush to remove grit. Place clams in a bowl of cold water for 15 minutes to purge sand, then lift them out (do not pour water and clams through the same sieve). Repeat once if very sandy.

Using a small, rigid spoon or a clam knife, carefully open each clam just enough to loosen the muscle, then detach the top shell and discard it. Keep the clam meat in the deeper half of the shell. Place shucked clams on a tray over ice or in a shallow baking pan so they stay cold while you prepare toppings.

Cook aromatics

Preheat oven to 425°F (220°C). In a medium skillet over medium heat, melt 3 tbs unsalted butter with 1 tbs olive oil. Add the finely diced onion (or shallot), red bell pepper, and celery. Sauté, stirring frequently, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make breadcrumb mixture

Reduce heat to low. Add 1 cup breadcrumbs to the skillet and stir to coat with the butter and vegetables. Toast the breadcrumbs, stirring, about 2–3 minutes until they turn light golden. Remove from heat and stir in 2 tbs chopped parsley, 3 tbs grated Parmesan, 1 tsp Worcestershire sauce, 1 tsp hot sauce (if using), 1 tsp lemon zest, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

Prepare baking vessel and bacon

Arrange the shucked clams (deeper shell with clam) on a rimmed baking sheet or in a shallow baking dish so they sit level. If shells are wobbly, nestle them into a bed of coarse salt to keep them steady. Cut each bacon slice into thirds (if using standard 12" bacon) and either fold or wrap a piece of bacon around the outside of each clam shell so the bacon sits beside and slightly under the clam without covering the top completely. Secure with a small skewer if needed. The bacon should surround the clam but not bury the topping area.

Top clams

Spoon approximately 1 to 1 1/2 tablespoons of the breadcrumb mixture onto each clam, pressing lightly so it adheres. Sprinkle a light pinch (about 1/4 tsp) of extra grated Parmesan over each mound.

Bake

Place the baking sheet in the preheated 425°F (220°C) oven. Bake until breadcrumbs are golden and bacon is crisping, about 10–12 minutes. If bacon needs extra crisping or the topping needs more browning, broil on high for 1–2 minutes—watch carefully to avoid burning.

Finish with butter

Remove the clams from the oven. Drizzle about 1/2 teaspoon (portion of the 2 tbs melted butter) of melted butter over each clam immediately to enrich the topping and add gloss. Let cool for 1–2 minutes.

Transfer clams to a serving platter. Garnish with remaining chopped parsley and lemon wedges. Serve hot so the bacon stays crisp and breadcrumb topping is warm.