Baked Stuffed Clams Casino-Style with Garlic and Herbs

Why You’ll Love This Recipe

• Classic clams casino flavors—buttery, garlicky, lemony—with optional smoky bacon.
• A crisp, golden breadcrumb topping that contrasts tender chopped clams.
• Great make-ahead appetizer: assemble earlier, bake just before serving.
• Elegant restaurant look, easy home-cook method and ingredients.

Grocery List

• Produce: 1 small shallot, 1 red bell pepper, garlic (3 cloves), flat-leaf parsley, 1 lemon
• Dairy: Unsalted butter, Parmesan cheese
• Pantry: 24 live littleneck clams (seafood), panko breadcrumbs, olive oil, dry white wine, bacon (optional), kosher salt, black pepper, paprika, crushed red pepper

Full Ingredients

Clams

• 24 live littleneck clams (about 2–2.5 lb), scrubbed
• 1/4 cup dry white wine
• 1/4 cup water

Aromatics & Flavor Base

• 4 slices bacon, diced (optional)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small shallot, finely minced
• 1/2 cup red bell pepper, finely diced
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1/4 tsp crushed red pepper flakes (optional, for heat)
• 1/4 tsp sweet or smoked paprika
• 1/4 tsp freshly ground black pepper
• Kosher salt, to taste

Breadcrumb Butter

• 4 tbsp unsalted butter, melted
• 1 cup panko breadcrumbs
• 1/3 cup finely grated Parmesan cheese
• 1/3 cup strained clam liquor (reserved from steaming)

To Finish

• Additional chopped parsley, for garnish
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Set an oven rack in the upper-middle position and preheat to 425°F. Line a rimmed baking sheet with a 1/4-inch layer of coarse kosher salt (or crumple foil) to help the clam shells sit steady and upright. Have a small bowl and fine-mesh strainer ready for the clam liquor.

Step 2: Steam the clams

Rinse and scrub clams under cold water. In a large pot, bring the wine and water to a simmer. Add clams, cover, and steam over medium-high heat for 6–8 minutes, checking and removing clams as they open. Discard any that remain closed after 8 minutes. Pour the cooking liquid through a fine-mesh strainer lined with a paper towel to catch grit; reserve 1/3 cup.

Step 3: Shuck, chop, and prep shells

Twist the clam shells apart. Loosen the meat from the deeper half-shell, then remove it completely and finely chop. Rinse and dry 24 deep half-shells (you’ll use one per clam). Set shells on the salt-lined sheet to stabilize.

Step 4: Cook bacon and aromatics

In a skillet over medium heat, cook the diced bacon (if using) until crisp, 5–7 minutes. Transfer to a paper towel; leave about 1 tablespoon bacon fat in the pan. Add 2 tablespoons butter and the olive oil. Sauté shallot and red bell pepper with a pinch of salt until tender, 3–4 minutes. Add garlic and cook 30 seconds until fragrant. Remove from heat.

Step 5: Build the clam mixture

Off the heat, fold in chopped clams, parsley, lemon zest, lemon juice, paprika, black pepper, and crushed red pepper. Stir in the reserved 1/3 cup clam liquor. Add Parmesan and panko, then pour in the melted 4 tablespoons butter. Mix until the crumbs are evenly moistened and clump when pressed—like damp sand. Taste and add salt only if needed (bacon, Parmesan, and clam liquor are salty). Fold in most of the bacon, reserving a little for topping.

Step 6: Stuff the shells

Spoon the mixture into the prepared half-shells, packing gently and mounding each to about 1 1/2 tablespoons. You should fill roughly 24 shells. Sprinkle the reserved bacon over the tops.

Step 7: Bake, brown, and serve

Bake at 425°F for 10–12 minutes until heated through and lightly golden. Switch the oven to broil (high) and brown the tops for 1–2 minutes, watching closely. Garnish with parsley and serve immediately with lemon wedges. For extra richness, you can drizzle with a little melted butter just before serving.

Pro Tips

• Strain the clam liquor through a paper towel or coffee filter to remove all grit—this keeps the stuffing silky, not sandy.
• Use coarse kosher salt or rice on the baking sheet to keep shells level and catch any juices.
• Don’t overcook the chopped clams; fold them off heat to keep them tender.
• Mix the crumbs until just moistened—too wet and they won’t crisp, too dry and they crumble off the shell.
• Broil briefly at the end for that restaurant-style deep golden top.

Variations

• No-bacon: Skip bacon and add 1 extra tablespoon olive oil; bump paprika to 1/2 teaspoon for depth.
• Spicy: Add 1–2 teaspoons minced Calabrian chili or increase crushed red pepper to 1/2 teaspoon.
• Gluten-Free: Use gluten-free panko; everything else is naturally gluten-free.

Storage & Make-Ahead

Assemble stuffed clams up to 24 hours ahead. Cover and refrigerate; bake straight from the fridge at 425°F for 12–14 minutes, then broil. To freeze, assemble and freeze on a tray until solid, then store up to 1 month in an airtight container; bake from frozen at 400°F for 18–20 minutes, then broil. Leftovers keep 1 day refrigerated; reheat at 350°F for 8–10 minutes. For best texture and food safety, avoid multiple reheats.

Nutrition (per serving)

Approx. 250 calories; 16g fat; 13g carbohydrates; 13g protein; 540mg sodium. Calculated with bacon and Parmesan; values are estimates.