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Clams Casino

(recipe, LB Nichols)


  1. 2 Tbsp. olive oil
  2. 3 to 4 slices bacon, finely chopped
  3. 1 cup finely diced red or red and green bell pepper mixture
  4. ⅓ cup chopped shallots
  5. 2 large garlic cloves, minced
  6. ¼ tsp. dried oregano
  7. 4 Tbsp. freshly grated Parmesan
  8. 6 oz. room temperature butter
  9. ⅓ cup bread crumbs
  10. Salt and freshly ground black pepper
  11. 18 medium (2½-inch) littleneck clams, shucked, bottom shells reserved


  1. Heat the oil in a heavy large skillet over medium heat. Add the bacon and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes.
  2. Remove the skillet from the heat and cool completely. Combine butter with bread crumbs and 2tbsp Parmesan cheese. Stir the bacon into the vegetable mixture, then stir into butter/breadcrumbs/cheese mixture. Season the mixture, to taste, with salt and pepper.
  3. Preheat the oven to 500 degrees F.
  4. Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly.
  5. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
  6. Arrange the clams on the platter and serve