Clams Casino Recipe

Cook Eat Share
50 mins (prep 30, cooking 20)
8 ingredients
This year when we went out for our traditional 7 fishes Dinner on Christmas Eve, and one of the items served was Clams Casino. It had been so long since I had indulged in Clams Casino, I had forgotten just how delicious they could be and how much I loved them. Sometimes I think the world tends to forget food items, they become less trendy; new and improved appetizers come and go, but few stand the test of time like Clams Casino. I mean what could be better than a nice fresh clam, bacon, butter and Parmesan cheese, throw in a few onions and peppers and we have a true masterpiece. During my years as a Restaurant Chef, Clams Casino was a staple. I will also share my secret for opening clams with great ease. Unless they are intended for Clams on a half shell, throw the clams into the freezer, well don't throw them, as much fun as it is, but gently place them into the freezer for at least a few hours or overnight. Now Take out the clams and Voila!! they are opened slightly, no clam knife , no accidental cuts and no trips to the hospital for stitches... Place the clams in a bowl and allow cold water to run over them for about 10 minutes, dump the water out every now and then to make sure it is as clean as possible. Now take a small knife and place the blade in the corner of the shell and twist it to pop the shell open a little more, once its opened up use the knife to go above and below the clam freeing it completely from the upper shell. Now twist off the top and discarded it, give the clam a quick rinse if necessary and use the knife to make sure the clam is loose from the bottom of the shell as well. The easier you make it to slurp the clam off entirely into your mouth the more clams you will be able to eat. So lets begin.

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  • clams casino
  • 24 top neck clams-cleaned
  • 2 sticks of butter
  • 8-10 slices of bacon-thinly sliced
  • 1 large red bell pepper- small dice
  • 1 large spanish or va dahlia onion-small dice
  • 1/2 cup grated romano cheese
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh italian parsley finely chopped
  • 1 lemon (optional)