If you love the flavor of classic Clams Casino but do not love buying, steaming, and shucking fresh clams, this version is your new best friend. This Clams Casino recipe with canned clams has all the good stuff — smoky bacon, sweet bell peppers, garlic, buttery cracker crumbs, parmesan, and a squeeze of lemon — baked into the kind of retro seafood appetizer people love.
Aunt Donna makes trays (and when I say trays, I mean like catering-style) of Clams Casino for nearly every event around the holidays. When she originally sent me the recipe it read something like a “51-ounce can of clams.” Welp, since most people are not shopping at the Italian grocery store that only has cans to serve 100 family members, and therefore don’t have access to (nor need!) a 51-ounce can of anything, I adapted this recipe down to a more common volume.
In addition to this, I added garlic (I was aghast to see she didn’t have it in her own!) and also cheese. But the recipe still showcases these little bites of deliciousness with a slice of sizzling bacon and bright, fresh lemon. It’s the star of any seven fishes meal.
Why This Clams Casino Recipe Works
This Clams Casino recipe works because it gives you all the classic flavor without the full seafood-counter rodeo.
Canned clams keep it easy while still giving you that briny clam flavor.
Bacon fat, peppers, onion, and garlic build the old-school casino flavor base.
Ritz cracker crumbs make the filling buttery and tender instead of dry and dusty.
Parmigiano Reggiano adds savory depth and helps the topping bake up golden.
Using shells or a casserole dish means you can make it fancy for a holiday tray or easy for a weeknight appetizer spread.
Canned Clams vs Fresh Clams
Canned clams were always used for this recipe for three reasons. The first is that buying enough fresh clams to make the sheer volume needed for my husband’s family would break the bank. The second is that it is a pain in the butter to shuck that many. And the third is that we like using larger clam shells to fit more stuffing in them.
Fresh clams are great, but most are littleneck clams which also have tiny shells. Of course, you can also buy large clams and do the same thing, but you’ll need to cook them and half of the shells go to waste.
The first time you make these, feel free to use fresh clams and save the shells. Or simply buy the shells off Amazon and go from there. Buying canned clams is no different than getting canned tuna fish or shredded chicken at the grocery store.
Clams Casino Ingredients
This classic dish feels fancy but it’s so easy to make!
- Center Cut Bacon – Bacon adds its signature smoky goodness and crispy texture to Clams Casino.
- White Onion – Be sure to finely mince the onion into even-sized pieces.
- Bell Peppers – Using red, yellow, and orange bell peppers gives the filling a pop of color.
- Fresh Cloves of Garlic – While you can use jarred garlic, freshly minced garlic will have the best flavor.
- Dried Italian Seasoning – This blend of herbs balances out the flavors of the dish.
- Canned Chopped Clams – Be sure to drain the clams before you start prepping the dish. You don’t need these if you’re using fresh clams, though.
- Ritz Cracker Crumbs – This helps to bind the stuffing together. Adjust it as needed depending on the method you’re using.
- Parmigiano Reggiano Cheese – Always grate your cheese freshly off the block so that it has the best flavor and melts beautifully into your dish.
- Flat Parsley, Chopped For Garnish – This optional garnish makes for a sophisticated presentation.
- Fresh Lemon Slices – Serve these on the side so that they can be squeezed onto the cooked clams.
Variations
While this recipe is a traditional version of the dish, you can make some changes to put your own spin on it.
- Heat – Add a dash of hot sauce to the stuffing or sprinkle in some crushed red pepper or cayenne pepper powder.
- Cheese – Instead of Parmigiano Reggiano try Pecorino Romano or sharp cheddar.
- Citrus – Try using lime instead of lemon.
- Bread Crumbs – Swap out some of the Ritz crackers for panko breadcrumbs.
- Herbs – Use your own blend of fresh or dried herbs. Oregano, salt, black pepper, and thyme all work well.
- Meat – Instead of bacon try using diced pancetta.
- Wine – You can use a splash of dry white wine to deglaze the pan after cooking the bacon. This will add a little extra flavor from the wine and from the brown bits in the bottom of the pan.
- Protein – Swap out the clams for other shellfish.
How to Make Clams Casino (Step-by-Step)
There are a few different ways to make this clams casino recipe depending on whether you’re using fresh clams, canned clams, or shells.
Clams Casino from Canned Clams
- Prepare the bacon. Using a sharp knife or kitchen shears, slice a portion of the bacon evenly into small pieces before placing it in a pan. Once crispy, transfer it to a plate lined with paper towels and turn the heat to low. Allow about 3 tablespoons of bacon fat to remain in the pan. If you don’t have enough, you can add a little olive oil.
- Saute. Place the chopped bell pepper in the pan and saute until they soften slightly. Place the onion in the pan with the peppers and continue to cook. Then, sprinkle in the Italian seasoning and garlic and cook briefly before taking the pan off of the stovetop.
- Make the stuffing. Place the drained clams, cracker crumbs, Parmigiano Reggiano, bell pepper mixture, and cooked bacon in a medium mixing bowl. Use a rubber spatula to gently combine.
- Assemble. Place the clam shells onto the prepared baking sheet and fill them with the stuffing. Then, cut the rest of the bacon into strips and top each of the filled clam shells with 2 strips.
- Bake. Put the tray of stuffed clam shells into the oven and bake. In the final minutes of cooking, turn the oven to broil. Once the bacon is crispy, take the clams out of the oven.
- Garnish and serve. Use tongs to transfer the cooked Clams Casino to a serving platter. Place the chopped parsley on top of the clams and serve alongside lemon wedges.
Clams Casino without Shells
You will need an additional 2 tablespoons reserved clam juice and 1/2 cup Ritz cracker crumbs
- Prepare the bacon. Using a sharp knife or kitchen shears, slice all of the bacon evenly into small pieces before placing it in a pan. Once crispy, transfer it to a plate lined with paper towels and turn the heat to low. Allow about 3 tablespoons of grease to remain in the pan. If you don’t have enough, you can use a little olive oil.
- Saute. Place the chopped bell pepper in the pan and saute until they are slightly tender. Place the onion in the pan with the peppers and continue to cook. Then, sprinkle in the Italian seasoning and stir in the garlic. Cook briefly before taking the pan off of the stovetop.
- Make the stuffing. Place the drained clams, cracker crumbs (1 cup), Parmigiano Reggiano, bell pepper mixture, and cooked bacon in a medium mixing bowl. Use a rubber spatula to gently combine.
- Bake. Transfer the clam mixture to a casserole dish and bake.
- Garnish and serve. Top the cooked clam mixture with parsley and a bit of fresh lemon juice. Serve immediately.
Clams Casino with Fresh Clams
- Cook clams. Cook the raw littlenecks in a pot in the oven until their shells begin to open.
- Remove the clams. With a shucker or butter knife, open up the shells and remove the top halves. Place the bottom shell with the clam onto a prepared baking sheet. Discard the top shell of each clam or save them for the next time you make the dish.
- Prep the filling. Follow the above directions to create the stuffing.
- Assemble and bake. Use a small spoon to transfer the mixture to the shells with the clams and bake.
- Garnish and serve. Use tongs to transfer the cooked Clams Casino to a serving platter. Place the parsley on top and serve with lemon wedges.
Chef’s Tips
Drain canned clams well so the filling doesn’t get soggy. Reserve a little juice only if the mixture needs moisture.
Cook the bacon first, then use the fat to sauté the peppers and onion. That’s flavor, baby.
Finely chop the vegetables so the topping stays cohesive and doesn’t tumble off the shell.
Do not overbake or the clams can get chewy.
Broil only at the end and watch them like they owe you money.
Nest shells in coarse salt on the baking sheet if they wobble.
Use freshly grated parmesan for better melting and better flavor.
Add lemon only after baking so the topping stays crisp.
What to Serve With Clams Casino
Clams Casino is a great appetizer to serve on its own or with other appetizers like smoked salmon crackers and crab cake egg rolls. It’s also the perfect starter for seafood-based main dishes like seafood paella, salmon, and shrimp scampi.
Of course, you can branch out and serve other dishes besides seafood! These clams are always a hit when served before (or alongside of) beef or even pasta dishes like fettuccine Alfredo and authentic carbonara. You can also serve it with a simple saffron risotto or creamy mushroom risotto.
Make Ahead, Storage and Freezing
You can store leftovers — just be sure to reheat them in the oven rather than the microwave to avoid having them become rubbery.
If you want to save a little time on the day you are planning to serve this dish, you can crisp the bacon and prepare the stuffing the day before. Just store them in the fridge and fill the clam shells (if you’re using them) when you’re ready to bake.
How to Store Clams Casino
Transfer the clam shells to an airtight container and refrigerate for up to two days. Reheat in a 350°F oven for 5 minutes. I do not suggest the microwave, they will be rubbery.
Can I Freeze Clams Casino?
Freeze the clams in a freezer-safe container for up to 3 months. Allow them to thaw overnight before reheating.
Clams Casino FAQ
The dish’s name comes from the fact that it was born at the Narragansett Pier Casino. Julius Keller, the casino’s maître d’hôtel, is credited with crafting the dish in 1917.
Clams Casino is a classic Italian-American appetizer traditionally made with clams on the half shell topped with bacon, peppers, breadcrumbs, and seasonings, then baked until hot and crisp. This version uses canned clams in the filling, giving you the same smoky, briny, buttery flavor in a much easier format.
Stuffed clams usually mix chopped clam meat into a breadcrumb filling, while classic Clams Casino is often made with a whole clam on the half shell topped with bacon, peppers, and breadcrumbs. This recipe gives you the flavor of Clams Casino with the convenience of canned clams
No. You can bake the filling in cleaned clam shells for a classic presentation or make it in a small baking dish if you want all the flavor without the shells.
Dry filling usually needs a splash of reserved clam juice or bacon fat. Soggy filling usually means the clams were not drained well enough or too much liquid was added.
More Delicious Seafood Recipes
Can’t get enough seafood? Same here! We have plenty more seafood recipes that are as easy as they are delicious.
Clams Casino Recipe with Canned Clams
Equipment
Ingredients
- 3/4 pound center cut bacon , divided
- 1/3 cup red bell pepper , minced
- 1/3 cup yellow bell pepper , minced
- 1/3 cup orange bell pepper , minced
- 3/4 cup white onion , minced
- 2 fresh cloves garlic , minced
- 1 teaspoon dried Italian seasoning
- 18 ounces canned chopped clams , drained
- 1/2 cup Ritz cracker crumbs
- 3 tablespoons parmigiano reggiano cheese , freshly and finely grated
- flat parsley , chopped for garnish, optional
- fresh lemon wedges
Instructions
Clams Casino from Canned Clams:
- Preheat the oven to 350°F. Line a large rimmed baking sheet with aluminum foil for easy clean up (optional).
- Cut 1/2 pound of the bacon into small pieces. Heat a medium skillet over medium heat. Cook the bacon until crispy. Remove using a slotted spoon to a paper towel lined plate. Reserve 3 tablespoons of the bacon grease and reduce heat to low.
- Add the chopped 1/3 cup red bell pepper, 1/3 cup yellow bell pepper and 1/3 cup orange bell pepper to the skillet with rendered bacon fat, cooking for 2-3 minutes. Stir in the chopped 3/4 cup white onion, cooking for an additional 2 minutes. Stir in the minced 2 fresh cloves garlic and 1 teaspoon dried Italian seasoning, cooking for 1 more minute. Remove from the heat and set aside.
- In a medium mixing bowl, combine the drained 18 ounces canned chopped clams, 1/2 cup Ritz cracker crumbs, shredded 3 tablespoons parmigiano reggiano cheese and the bell pepper mixture and the cooked bacon. Fold gently until just mixed, it should be wet, but hold together.
- Arrange the clam shells on a baking sheet. Spoon the mixture evenly into each shell until mounded.
- Using a pair of kitchen shears, cut the remaining raw strips of bacon into 1/2 inch strips. Place 2 pieces of bacon strips over the top of each stuffed clam.
- Bake uncovered for 15 minutes. Increase the heat to broil and cooking bacon is crispy and brown, anywhere from 2-5 minutes depending on your oven. Remove and sprinkle with chopped flat parsley.
- Serve clams with the fresh lemon wedges.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Clams Casino without Shells (you will need an additional 2 tablespoons reserved clam juice and 1/2 cup Ritz cracker crumbs):
- Preheat the oven to 350°F. Coat a small 1-quart casserole dish with cooking spray, set aside.
- Cut the bacon (all of it) into small pieces. Heat a medium skillet over medium heat. Cook the bacon until crispy. Remove using a slotted spoon to a paper towel lined plate. Reserve 3-4 tablespoons of the bacon grease and reduce heat to low.
- Add the chopped bell pepper, cooking for 2-3 minutes. Add the onion, cooking for an additional 2 minutes. Add the garlic and Italian seasoning, cooking for 1 more minute. Remove from the heat and set aside.
- In a medium mixing bowl, combine the drained clams, cracker crumbs (1 cup total), parmigiano reggiano cheese, bell pepper mixture, cooked bacon and reserved 2 tablespoons of clam juice. Fold gently until just mixed.
- Spoon the mixture in the casserole dish.
- Bake uncovered for 20 minutes. Remove and sprinkle with chopped parsley.
- Spritz with the fresh lemon wedges.
Clams Casino with Fresh Clams:
- Preheat the oven to 450°F. Place 2 dozen raw littleneck in a baking dish and cook until they open slightly, approximately 2-3 minutes. Pry them open using an oyster shucker or butter knife. Discard the top half of the clam shell. Using the tip of the knife or a seafood fork, dislodge the clam from the shell. Set aside.
- Prepare the filling as directed, leaving out the chopped canned clams. Spoon the mixture overtop of the whole clam in each shell. Cook according to the directions.
Best I have had!
So good!
Easy to prepare and delicious!
5 outta 5!!!! One of my all time favorites!!!!