Classic Clams Casino
Indulge in the elegance of "Classic Clams Casino," a timeless appetizer that showcases the briny sweetness of fresh littleneck clams paired with a rich, savory topping. Each clam is nestled in its shell and crowned with a golden breadcrumb mixture infused with crispy bacon, sautéed garlic, vibrant red bell pepper, and a touch of dry white wine and Parmesan cheese. Perfectly baked to a crisp and served warm, these clams are not only visually stunning but bursting with layers of flavor. Whether you’re hosting a dinner party or looking to impress with a gourmet starter, this easy-to-follow recipe is your ticket to seafood perfection. Serve with a squeeze of fresh lemon and a sprinkle of parsley for an irresistible dish that’s sure to steal the show. Keywords: clams casino recipe, baked clams, seafood appetizer, classic clams, holiday appetizers.
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Recipe Information
Ingredients
- 24 fresh littleneck clams
- 4 tablespoons unsalted butter
- 4 slices bacon
- 2 cloves garlic, minced
- 0.5 cup red bell pepper, finely diced
- 0.5 cup breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.25 cup dry white wine
- 1 tablespoon lemon juice
- to taste coarse salt
- to taste black pepper
Instructions
Preheat your oven to 450°F (232°C).
Clean the clams thoroughly under cold running water, scrubbing the shells gently to remove sand and debris. Discard any clams that remain open after a gentle tap.
Place the clams on a baking sheet and bake in the preheated oven for 3-5 minutes, just until the shells open. Remove the clams from the oven and carefully pry them fully open, discarding the top shell. Set the clams on the half shell aside on a baking sheet lined with coarse salt to keep them steady.
In a skillet over medium heat, cook the bacon slices until crispy. Remove and drain on paper towels. Once cooled, crumble the bacon into small pieces.
Remove excess bacon fat from the skillet, leaving about 1 tablespoon. Add the butter and melt over medium heat. Stir in the minced garlic and diced red bell pepper, cooking for 2-3 minutes until softened.
Add the breadcrumbs to the skillet and stir until the mixture is lightly toasted. Remove the skillet from heat and mix in the Parmesan cheese, chopped parsley, crumbled bacon, white wine, lemon juice, and season with salt and pepper to taste.
Spoon the breadcrumb mixture over each clam, pressing it gently onto the surface so it adheres.
Bake the clams in the preheated oven for another 7-9 minutes, or until the topping is golden and crispy.
Remove the clams from the oven and let them cool slightly before serving. Garnish with additional parsley and serve warm with lemon wedges on the side if desired.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.6 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 213 mg | 16% | |
| Iron | 56.8 mg | 316% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
