Clams Casino

Get ready for the ultimate seafood appetizer that screams retro-chic elegance! Clams Casino is that perfect blend of briny ocean flavor, smoky bacon, and savory breadcrumb topping that makes everyone at the table do a double-take. Trust me, these little morsels of deliciousness are about to become your new party trick.

What makes Clams Casino so irresistible is the perfect balance of textures and flavors. The tender clam meat provides a sweet oceanic base, while the crispy bacon and toasted breadcrumbs create a satisfying crunch. When that garlicky, herb-infused topping hits the broiler and gets all golden and bubbly? Pure magic. This is the kind of appetizer that disappears within minutes of hitting the table.

Ingredients

• 12 frozen top neck clams (about 3 pounds), scrubbed
• 12 ounces sliced bacon
• 1/3 cup finely chopped red bell pepper (about 1/2 small pepper)
• 1/2 cup finely chopped yellow onion (about 1/2 small onion)
• 1 clove garlic, minced
• 1 cup fine breadcrumbs
• 2 tablespoons finely chopped fresh parsley leaves

Steps

1. Position an oven rack to the second-highest position and preheat your broiler to high. Place the frozen clams on a rimmed baking sheet and let them sit at room temperature until they begin to open, about 30 minutes. This partial thawing is crucial—if the clams are too frozen, you won’t be able to open them properly; if they thaw completely, they’ll release too much liquid and become rubbery.
2. Once the clams have started to open, use your hands to fully separate the shell halves. With a sharp knife, carefully cut the still-partially-frozen clam meat from the shell, then cut each clam in half. Place one half back onto each half shell. This technique ensures you get the perfect meat-to-shell ratio for even cooking.
3. Drain any accumulated liquid from the baking sheet or transfer the clams to a clean sheet. Allow them to continue thawing while you prepare the topping, or for best results, let them finish thawing overnight in the refrigerator (loosely covered to prevent drying).
4. Cook the bacon in batches in a large skillet over low heat until it just starts to brown but remains pliable, about 4-5 minutes per batch. Don’t cook until crispy! The bacon should be about 60% cooked—it will finish crisping under the broiler. Transfer to paper towels to drain and cool.
5. Once cooled, crumble the bacon into small pieces (about 1/4-inch bits). Reserve 1/4 cup of the rendered bacon fat from the skillet and discard or save the rest for another use. The reserved fat will infuse the vegetable mixture with rich, smoky flavor.
6. Add the chopped onion, bell pepper, and minced garlic to the skillet with the reserved bacon fat. Sauté over medium heat until the onions become translucent and the peppers are very soft, about 5 minutes. Look for the onions to become slightly golden at the edges—this indicates they’ve released their sugars and developed flavor.
7. Transfer the sautéed vegetables to a large mixing bowl. Add the breadcrumbs, chopped parsley, and crumbled bacon, stirring thoroughly to combine. The mixture should hold together slightly when pressed between your fingers—if it seems too dry, add 1-2 teaspoons of additional bacon fat.
8. Divide the breadcrumb mixture evenly among the clam shells (about 1-2 tablespoons per clam), pressing it into a compact mound on top of each clam half. Make sure to cover the clam meat completely with the topping to prevent it from drying out under the broiler.
9. Broil the clams until the breadcrumb topping turns golden brown, the bacon becomes crispy, and the clams are just cooked through, about 3-5 minutes. Watch carefully—the difference between perfectly browned and burnt is mere seconds under a broiler! The internal temperature of the clams should reach 145°F (63°C) for food safety.
10. Using tongs, immediately transfer the hot clams to a serving platter. Serve right away while the topping is crisp and the clams are tender. For an extra touch of elegance, garnish with lemon wedges and additional chopped parsley.

Smart Swaps

• Use turkey bacon instead of regular bacon for a lighter version (you may need to add 1 tablespoon olive oil to compensate for less rendered fat)
• Substitute gluten-free breadcrumbs for regular breadcrumbs at a 1:1 ratio for a gluten-free option
• Try panko breadcrumbs instead of fine breadcrumbs for an extra-crispy topping
• Replace red bell pepper with roasted red peppers (about 1/4 cup) for a deeper, smokier flavor

Make It Diabetes-Friendly

• Use whole grain breadcrumbs instead of white breadcrumbs to reduce the glycemic impact (reduces carbs by approximately 3g per serving)
• Cut the breadcrumb amount to 3/4 cup and add 1/4 cup ground almonds for a lower-carb topping option
• Serve with a side of non-starchy vegetables like cucumber slices to balance the meal’s overall glycemic load
• Limit portion size to 2-3 clam halves per person and pair with a protein-rich appetizer to slow carbohydrate absorption

Pro Tips

• For the best flavor, look for clams labeled “top neck” or “cherrystone” – they’re the perfect size for this recipe
• Save time by asking your fishmonger to clean the clams for you
• If you can’t find frozen clams, fresh work beautifully too—just reduce the initial thawing time
• Make the bacon-breadcrumb topping up to 24 hours in advance and refrigerate until ready to use
• For a crowd-pleasing presentation, serve the clams on a bed of rock salt to keep them stable on the serving platter