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The BEST Clams Casino Recipe

It's a big claim, but it's true! This is the absolute best clams casino recipe we've ever had. 10/10 would recommend! 

 INGREDIENTS

For the bacon bread crumbs: 

  • 7 strips of bacon, finely diced
  • 1.5 cups panko bread crumbs
  • salt and pepper, to taste

For the clams:

  • 3 strips of bacon, finely diced
  • 3 large shallots, minced
  • 3 cloves garlic, minced
  • pinch of red pepper flakes
  • 1/4 cup dry, white wine
  • 100 CAF middleneck clams
  • 1/2 cup minced flat-leaf parsley, divided
  • 2 sticks unsalted butter, softened
  • salt and pepper, to taste
  • shredded parmesean
  • lemon wedges for serving

DIRECTIONS

For the bacon bread crumbs:

  • In a large skillet, cook 7 strips of diced bacon over medium heat until crispy.
  • Stir in bread crumbs to evenly coat in bacon fat, tossing until bread crumbs are lightly toasted.
  • Season with salt and pepper; transfer to a bowl to cool.

For the clams: 

  • In a large sauté pan, cook 3 strips of diced bacon over medium heat until slighly browned and crisp.
  • Stir in shallots, garlic, and red pepper flakes. Cook until shallots have softened. 
  • Add wine and clams, cover, and cook until clams begin to open. Transfer clams as they open to a large bowl.
  • Uncover pan and cook liquid until jammy. 
  • In a medium bowl, stir shallot-bacon mixture and 1/4 cup parsley into butter. 
  • Discard the top shell of each clam. Losen clams from the bottom shell; transfer to baking sheet. 
  • Pack the clam butter over each clam. Sprinkle a small amount of bacon bread crumbs on top of each clam and press gently to adhere (don't use all of the breadcrumbs).  
  • Cook clams in a 450° oven until butter is melted. Stir remaining 1/4 cup parsley into bread crumbs, then sprinkle a generous amount on each clam. Top with parmesean cheese and return to oven for 1 minute. 
  • Serve immediately with lemon wedges. 

 

MAKE AHEAD:

You can stop short of cooking these, cover the tray, and store in the refrigerator for up to 1 day.