The finest filled, baked clams recipe you’ve ever had!
| Prep Time: | 35 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 24 clams |
Ingredients
- 4 slices bacon
- 24 large clams
- 4 tablespoons olive oil, divided
- 1 tablespoon butter
- ½ cup minced onion
- ¼ cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 cup dried bread crumbs
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon dried oregano
- 2 teaspoons dried parsley
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cook bacon in a medium skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble and set aside.
- Wash clams, then place on a baking sheet. Heat clams in the preheated oven until clams open, 1 to 2 minutes. Discard any clams that do not open. Remove meat from shells. Chop meat and set aside. Reserve shells.
- Increase oven temperature to 450 degrees F (230 degrees C).
- Heat 2 tablespoons olive oil and butter in a small skillet over medium heat. Sauté onion, pepper, and garlic in hot oil-butter until tender. Remove from heat and cool slightly.
- Mix together chopped clam meat, sautéed vegetables, bread crumbs, Parmesan, and oregano in a large bowl until well combined. Spoon mixture into shells and place on a baking sheet. Sprinkle with parsley and paprika. Drizzle with remaining 2 tablespoons olive oil.
- Bake in the preheated oven for 7 minutes. Serve hot.
Nutrition Facts
| Calories | 1092 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 363 mg |
| Dietary Fiber | 2 g |
| Protein | 139 g |
| Saturated Fat | 7 g |
| Sodium | 6601 mg |
| Sugars | 3 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Living near the seashore we have clams casino every week. Best Casino Clams recipe I’ve made. This recipe could have made 8 but I made 6 large. Will definitely be a family favorite.
Easy to make for a beginner. Great taste. The hardest part was shucking the clams. Will make again.
People get so hung up on a name. stuffed clams or clams casino doesn’t matter these are pretty good. The only difference is the clams casino I have eaten usually use sweet red bell pepper instead of green bell pepper. and that just might be the way the Eastern Shore restaurant where I used to eat them prepared them but it was good. yes they are probably considered stuffed but I don’t care the end result is still good.
No. Just as given. Will do it again.
I did change it up a bit I left out the bread crumbs due to diabetes. It was fabulous. Now my family is begging me to make it often. As far as opening the clams. Put them in the refrigerator in a single layer for at least one to two hours this puts them asleep. When you take them out very carefully lift one at a time not disturbing the other clams. They open up perfect I go through the top of the clam and rock as you slide down. I do not through the hinge on the bottom.
Over all it was very good but I must say I would steam the clams separately because steaming them in the butter and the bacon juice made them a bit salty (maybe the bacon and butter combo). Problem solved though by pouring lemon juice over them. Will make again.
Made as directed, no changes and they were amazing…the whole family agreed this version is a keeper! Thank you for sharing
This recipe is definitely in my go to hors d’oeurves list!! Awesome!! I didn’t have the green pepper and didn’t miss it. I now make several batches of the filling and freeze portions to have on hand for entertaining . I use real clam shells to heat the mixture in and it is a very nice presentation. Thank you for sharing!!
I used half of the breadcrumbs that was in the recipe and did not chop up the clam. Just put on top of clam. It was delicious and simple!
Didn’t like it at all. Too dry, no flavor.
Yes, I hardly ever follow a recipe exactly.
This was my first attempt at making clams casino and it was a big hit! I read the reviews and followed others suggestions to cut down on the bread crumbs. I only used about 1/4 cup. I also did not remove the clams from their shells. I used parmesan cheese, but also sprinkled some locotelli on top which I think threw this recipe over the top! This was time consuming to make, but I will make it again.
These were so freaking great!!! I kept my clams while and used a little less than a cup of panko for the bread crumbs. We INHALED these. So worth the effort and expense.
I omitted the butter and olive oil and used the bacon grease for my fat instead. FANTASTIC!
It lacked flavor and had too much bread crumbs to it. Sorry, but I won’t be trying this recipe again.
Instead of oils over the top I used melted butter and I also substituted roasted red peppers.
Substituted Jalapeno Peppers for Green Peppers and Cilantro for Parsley.
They were okay, too much bread crumbs for us. I added mozzarella on top and they were quite dry so we added some of the garlic wine broth from our steamed clams.
Haven’t had Clam Casino since I left NY 6 years ago. Separating the clams was a pain, so I’ll have that done at the store next time. Followed the rcipe to a T and these were delicious!
Average at best. Cooking times for clams opening and baking aren’t even close, at least 10 minutes for clams to open, and after baking for around 20 minutes I got tired of waiting and finished them under the broiler. Probably wouldn’t make them again. Very dry, maybe add some of the juice from cooking the clams. Edit: Funny, apparently I made this recipe before, and forgot, and have the same or lower opinion. This time I added the clam liquor and it wasn’t dry, at least. Oregano was very off-putting, I’d leave it out. A rare dud from allrecipies. Lowered my rating from 3 to 2 stars
Very good!