Classic Rhode Island Clams Casino with Bacon

Why You’ll Love This Recipe

• Classic Rhode Island flavor: briny littlenecks, smoky bacon, and a bright lemon-parsley finish.
• Crunchy, crackly top with buttery, garlicky aromatics underneath.
• Broiler-fast: impressive appetizer in about 40 minutes.
• Make-ahead friendly: the casino butter and bacon can be prepped in advance.

Grocery List

• Produce: 1 small shallot, 1 green bell pepper, 1 lemon, 1 bunch flat-leaf parsley, 3 garlic cloves
• Dairy: Unsalted butter
• Pantry: Panko breadcrumbs, olive oil, kosher or rock salt (for pan), black pepper, red pepper flakes, dry white wine (optional); seafood counter: 24 live littleneck clams; deli: bacon

Full Ingredients

Clams

• 24 live littleneck clams, scrubbed
• 1 cup kosher or rock salt (for lining the baking sheet; stabilizes shells)
• Optional: 1/4 cup dry white wine or water (for quick-steam opening)

Casino Butter (Savory Mix)

• 6 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1 small shallot, minced (about 3 tbsp)
• 1/2 cup finely diced green bell pepper
• 1/4 cup parsley, finely chopped
• 1 tsp finely grated lemon zest
• 2 tsp fresh lemon juice
• 1/4 tsp black pepper
• Pinch red pepper flakes (optional)
• 6 slices bacon, cooked very crisp and finely chopped (divided: half in butter, half for topping)

Crunchy Topping

• 1/3 cup panko breadcrumbs
• 1 tbsp olive oil
• Small pinch kosher salt

To Serve

• Lemon wedges
• Extra chopped parsley (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Set your oven to broil on High (500–550°F equivalent) and position a rack 6 inches from the heating element. Line a rimmed sheet pan with a 1/2-inch bed of kosher or rock salt; this keeps the half-shell clams level so their juices do not spill. Scrub the clams under cold water and discard any that are cracked or that stay open when firmly tapped.

Step 2: Cook bacon and soften aromatics

Cook the bacon in a skillet over medium heat until very crisp, 8–10 minutes. Transfer to a paper towel–lined plate and finely chop. Pour off all but 1 teaspoon of bacon fat. Add the minced shallot and diced green bell pepper to the skillet and cook over medium heat just until softened and fragrant, 2–3 minutes; do not brown. Let cool slightly.

Step 3: Make the casino butter

In a bowl, combine the melted butter, garlic, parsley, lemon zest, lemon juice, black pepper, and a pinch of red pepper flakes if using. Stir in the sautéed shallot and bell pepper and half of the chopped bacon. Taste and add a tiny pinch of salt only if needed; the clams and bacon are naturally salty.

Step 4: Open the clams (choose your method)

Preferred raw-shuck method: Working over a bowl to catch juices, wrap a clam in a towel and insert an oyster/clam knife at the hinge. Twist to pop, then slide the blade along the top shell to release. Discard the top shell, loosen the clam from the bottom shell, and keep as much liquor as possible. Nestle each clam on the salt-lined pan.

Easy quick-steam method: Add 1/4 cup dry white wine or water to a pot. Bring to a simmer over medium-high, add clams, cover, and steam 2–3 minutes, just until they begin to open. Remove immediately with tongs as they crack; discard any that do not open. Pry off top shells, loosen the meat, and set the clam halves on the salt-lined pan. Spoon any reserved juices back over the clams.

Step 5: Assemble the topping

In a small bowl, toss panko with olive oil and a small pinch of salt. Spoon about 1 teaspoon of the casino butter over each clam. Sprinkle with a little of the remaining chopped bacon. Dust each clam with the oiled panko to lightly cover the surface.

Step 6: Broil until crackling

Broil the clams 4–6 minutes until the breadcrumbs are deep golden, the butter is bubbling, and the edges of the bacon are sizzling. Rotate the pan halfway through for even browning. The clams should be just cooked through and juicy.

Step 7: Finish and serve

Let clams rest 1 minute so the butter settles. Shower with a bit more parsley if you like and serve immediately with lemon wedges. Eat hot, right from the shell.

Pro Tips

• Keep clams cold on ice in the fridge and cook the same day you buy them. Discard any with cracked shells or those that stay open when tapped.
• That bed of rock or kosher salt is the secret to neat, no-spill clams and even toasting.
• For extra-crunchy tops, pre-toast the panko in a dry skillet for 1–2 minutes before assembling.
• If you shuck raw, work over a bowl to catch the clam liquor and spoon it back over the clams before topping for maximum briny flavor.
• Broilers vary—watch closely in the last minute to prevent scorching.

Variations

• Spicy Cherry Pepper Casino: Add 1–2 tbsp finely chopped hot cherry peppers or Calabrian chiles to the casino butter.
• Parmesan-Herb Crumb: Mix 2 tbsp finely grated Parmesan into the panko for a richer, cheesier crust.
• Portuguese-Style: Swap bacon for chopped chouriço and add 1/4 tsp smoked paprika to the butter.

Storage & Make-Ahead

Make the casino butter and cook/chop the bacon up to 2 days ahead; refrigerate separately. You can shuck and assemble the clams (with butter and bacon) up to 4 hours ahead—cover tightly and refrigerate on a salt-lined tray, then dust with panko and broil just before serving. Leftover cooked clams can be refrigerated up to 1 day; reheat under the broiler for 1–2 minutes until hot. Freezing is not recommended.

Nutrition (per serving)

Approximate for 4 clams: 260 calories; 18 g fat; 5 g carbohydrates; 13 g protein; 660 mg sodium. Values will vary based on clam size and brands.