High-Rolling Clams Casino Recipe

It's always nice to have a tasty appetizer recipe in your back pocket, and this is especially true when you're hosting. Nothing sets the tone of the evening quite like a delicious starter to whet the appetite. While you may always opt for the same fail-proof dish, it's worth serving a variety — your repeat guests will appreciate it. 

If you typically shy away from cooking shellfish at home, this high-rolling clams casino recipe is the introduction you've been waiting for. As Mashed recipe developer Erin Johnson shares, "Clams Casino is easy to make but feels elevated." Sure it's not quite the same as unwrapping a few wedges of cheese for a spread, but the whole dish is still ready in under half an hour which is well within a reasonable time. If you've never enjoyed this savory appetizer, Johnson describes that "the crunch of the panko and the buttery nature of the cracker combine to make the perfect texture and flavor." If that sounds just as delicious to you, then you'll want to head to your local fishmonger and pick out the freshest clams in stock. 

Gather the ingredients for this high-rolling clams casino recipe

Clams come in all sorts of shapes and sizes, but Johnson calls for little neck clams "because they are the sweetest and most tender." However, she notes that "you can substitute to your preference." Regardless of the type you're using, she explains that "Clams should be purged and cleaned before cooking to ensure they don't have any grit." Thankfully, some fishmongers take care of this step so you'll want to make a point to inquire. "If you need to do it yourself, submerge the clams in cold, salted water for an hour. Remove them from the water and scrub them thoroughly," Johnson instructs.

Next, you'll need to dice some bacon strips, chop a shallot and parsley leaves, and mince a few cloves of garlic. The recipe calls for white wine but you can substitute it with clam juice from the cooking process. Grated Parmesan cheese, panko, and crumbled butter crackers add a salty crunch. Finally, you'll need to season the filling with salt and pepper and add a dab of butter as a finishing touch.

Start by broiling the clams

Turn on the oven to preheat the broiler. Next, transfer the clean clams to a baking sheet (make sure it is broiler-safe) and place it on a rack once the oven is hot. Keep a close eye and remove the clams when they pop open. You'll be using the broiler again shortly so you're best off leaving it turned on.

Set the baking sheet with the clams to the side while you prepare the filling. If you don't plan to use wine in the mixture, Johnson says, "I like to pour the juice from the clams and baking sheet into the bacon mixture, but you can also use white wine." If you choose this alternative she warns that "Clam juice makes for a saltier filling," so you probably won't need to add any salt to season.

Cook the bacon, shallots, and garlic

Meanwhile, heat a medium-sized skillet on the stovetop and cook the bacon pieces. As the meat starts to brown, toss in the chopped shallot and minced garlic, stirring to prevent the mixture from sticking as it cooks. 

Pour in the wine and mix in the remaining ingredients

Pour in either the reserved clam juice or white wine. Cook the mixture to reduce the liquid by about a half, then toss in the chopped parsley. As it wilts, mix in the grated Parmesan, panko, and crumbled crackers. Stir everything together so that the ingredients are well distributed and remove the pan from heat. Then, taste the filling and season appropriately with salt and pepper — remember, you may not need any salt at all if you used clam juice. 

Separate the clam shells and scoop the filling on top

Carefully remove the top shell from each clam, and loosen the meat from the bottom shell to make it easier to eat. Distribute the bacon filling evenly across all of the clams. Then, add a small dab of butter on top to prevent the mixture from drying out in the final broil.

Broil the loaded clams and serve

Place the rack with the loaded clams back in the oven and broil until the tops are a nice golden brown color. You'll want to serve these up as soon as they have cooled enough that you don't risk burning your mouth. 

Clams casino are really better served immediately so adjust the serving size if need be to avoid leftovers. As Johnson notes, "They make for a delicious appetizer." With such a tasty start, we can't wait to see what you serve next!

High-Rolling Clams Casino Recipe
5 from 25 ratings
Impress your dinner guests when you serve these high-rolling clams casino at your next soirée. The savory recipe is easy to make and will feel luxurious.
Prep Time
Cook Time
closeup clams casino on parsley
Total time: 25 minutes
  • 2 dozen little neck clams, purged and cleaned
  • 4 strips bacon, diced
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • ¼ cup white wine or clam juice
  • ¼ cup parsley, chopped
  • 1 tablespoon Parmesan cheese, grated
  • ¼ cup panko
  • 8 butter crackers, crumbled
  • salt & pepper to taste
  • 1 tablespoon butter
  1. Preheat the broiler.
  2. Place the clams on a broiler-safe baking sheet and broil until they pop open.
  3. While the clams cool, cook the bacon in a medium-sized skillet.
  4. When the bacon begins to brown, add the shallot and garlic.
  5. Then, pour in the clam juice or white wine and cook until the liquid has reduced by half.
  6. Toss in the chopped parsley, Parmesan, panko, and crumbled crackers and stir to combine.
  7. Taste the filling mixture and add salt and pepper if needed.
  8. Remove the top shell from the clams, loosening the meat from the bottom half.
  9. Cover the clams with the bacon mixture and dot each with a small piece of butter.
  10. Broil the clams until golden brown and serve.
Calories per Serving 303
Total Fat 17.7 g
Saturated Fat 6.6 g
Trans Fat 0.2 g
Cholesterol 54.5 mg
Total Carbohydrates 13.9 g
Dietary Fiber 0.9 g
Total Sugars 2.3 g
Sodium 804.0 mg
Protein 18.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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