Pour the pan juices around the clams and serve with a spoon for anyone who may want to add more juice to their clam.

Move the clams to a platter and whisk 2 tablespoons of butter into the pan juices.

Broil the clams for 5-7 minutes or until well browned.

If you have extra breadcrumbs, sprinkle up to 2 tablespoons worth into the pan. Place the clams on a baking sheet and add 1/4 cup of dry white wine and a 1/4 cup of clam juice around the clams.

Add a piece of bacon to the top of each clam and a small piece of butter to the top of each clam.

Pack the clams with the breadcrumb mixture.

Taste test and adjust salt if needed, but keep in mind you will be adding bacon and clams in the next steps which are both inherently salty.

Remove the pan and add 1/2 cup of breadcrumbs, 1/2 teaspoon of dried oregano, and a 1/4 cup of clam juice and mix well.

Add the garlic and a 1/4 teaspoon of red pepper flakes and cook until fragrant, about 60 seconds.

Add the bell pepper to the same pan and saute for 2 minutes.

I used the contents of a 10-ounce package and saved the remaining bacon pieces for another use. Discard or save the remaining fat for another purpose.

In a large pan, saute 3 strips of bacon cut into small pieces over medium heat until partially cooked (about 3-5 minutes), then move the bacon to a plate and set aside.

Place the clams on a baking sheet while you prepare the stuffing. Pour the juice collected from the clams into a bowl and set aside. Detach the clam from the shell and place it back in the shell.

Once the clams are cool enough to handle, carefully open them over the baking dish using a butter knife and discard the top.

Cut 3 slices of bacon into small pieces and cube 5 tablespoons of butter. Finely chop 1/2 medium bell pepper, and mince 3 cloves of garlic and 3 tablespoons of flat-leaf Italian parsley. Set the clams aside and allow them to cool. Move the oven rack to the second highest level and keep the oven on. Preheat your oven to 425f and cook the clams in the oven until they partially open (just a few minutes).

Clean and purge 2 dozen Littleneck clams.

How to make itĮach number corresponds to the numbered written steps below. The bacon and bell pepper add such great flavor to the clams and the garlicky breadcrumbs just seal the deal.Ĭlams casino are great to serve around the holidays, including Christmas Eve’s Feast of the seven fishes when a variety of other seafood recipes are also served. They’re versatile and can be made in so many different ways like tossed with pasta in linguine alla vongole, or baked in clams oreganata.īut clams casino is a dish that even those who don’t love clams will enjoy!

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